Detox Moroccan Lentil Soup

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings

This soup is my favourite comfort food ever! This is a must-try, friends. Enjoy!

Ingredients:

1 tbsp avocado oil

1 c chopped onion

1 c chopped celery

1 c chopped carrot

1 c chopped white fingerling potato

2 garlic cloves, minced

1 tsp sea salt (+ more to taste)

1 tsp black pepper (+ more to taste)

2 tsp turmeric

2 tsp ground cumin

2 tsp ground ginger

2 tsp smoked paprika

1 tsp ground cinnamon

1 c green or brown lentils

1 c red lentils

4 c vegetable broth

2 c water

1/4 c tomato paste

1 c almond milk (or coconut milk depending on your preference)

1 tbsp lemon juice

2 – 3 c spinach

Directions:

Step 1: Place a large stockpot on the stove and turn the heat to medium.

Step 2: Add olive oil and allow it to become hot.

Step 3: Add the celery, onions, garlic, potato, and carrot. Sauté for 5 minutes or until translucent and aromatic.

Step 4: Sprinkle the spices, salt, and pepper to taste, then cook for 2 minutes.

Step 5: Add the lentils and sauté for 1 minute until well mixed.

Step 6: Add water, tomato paste, and broth. Stir until well mixed, then allow the mixture to boil.

Step 7: Cover and reduce the heat to low, then simmer for about 30 minutes.

Step 8: Remove the pot from the heat and add in the lemon juice, almond milk, and spinach. Stir until the spinach wilts completely.

Step 9: Serve hot. Enjoy!

Nutrition Facts:

Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg

Detox Moroccan Lentil Soup

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Detox Moroccan Lentil Soup European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 204 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp avocado oil
• 1 c chopped onion
• 1 c chopped celery
• 1 c chopped carrot
• 1 c chopped white fingerling potato
• 2 garlic cloves, minced
• 1 tsp sea salt (+ more to taste)
• 1 tsp black pepper (+ more to taste)
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 c green or brown lentils
• 1 c red lentils
• 4 c vegetable broth
• 2 c water
• 1/4 c tomato paste
• 1 c almond milk (or coconut milk depending on your preference)
• 1 tbsp lemon juice
• 2 - 3 c spinach

Instructions

Step 1: Place a large stockpot on the stove and turn the heat to medium.

Step 2: Add olive oil and allow it to become hot.

Step 3: Add the celery, onions, garlic, potato, and carrot. Sauté for 5 minutes or until translucent and aromatic.

Step 4: Sprinkle the spices, salt, and pepper to taste, then cook for 2 minutes.

Step 5: Add the lentils and sauté for 1 minute until well mixed.

Step 6: Add water, tomato paste, and broth. Stir until well mixed, then allow the mixture to boil.

Step 7: Cover and reduce the heat to low, then simmer for about 30 minutes.

Step 8: Remove the pot from the heat and add in the lemon juice, almond milk, and spinach. Stir until the spinach wilts completely.

Step 9: Serve hot. Enjoy!