Detox Moroccan Lentil Soup

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

Healthy, hearty, and a pretty simple soup that you can make any time at home. This Detox Moroccan Lentil Soup is not only easy to make but is loaded with protein and super delicious. To serve, top with your favourite toppings and enjoy immediately.

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 (plus more to taste)

1 tsp black pepper (plus 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

How to make Detox Moroccan Lentil Soup

Step 1: In a large stockpot or Dutch oven, heat the oil. Saute the onions, celery, carrot, potato, and garlic in the hot oil for about 5 minutes until everything has softened a bit. Season with salt, pepper, and spices, cooking continuously for another 2 minutes.

Step 2: Add the lentils to the pot and saute for a minute or two. Pour in the broth, water, and tomato paste. Stir well until the tomato paste has dissolved. Bring the mixture to a boil, then simmer for about 30 minutes.

Step 3: Take the pot away from the heat before adding in the almond milk, lemon juice, and spinach, then stir until the spinach has wilted.

Step 4: Before serving, garnish with a dollop of coconut yoghurt, some fresh parsley, pepper flakes, cracked pepper, and jalapeno slices if desired. Enjoy!

Notes:

This recipe you can also make in a slow cooker or instant pot.

Slow Cooker: To make this soup a detox lentil, simply add all the ingredients to a slow cooker, stir, and set to cook for 4 to 6 hours on low or 3 to 3 hours on high.

Instant Pot: Set the IP to “Saute”, add in the veggies, cook, then add the rest of the ingredients. Cook for about 10 minutes on high. Do a natural pressure release when done for about 10 minutes.

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 | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Healthy,… 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 (plus more to taste)
• 1 tsp black pepper (plus 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: In a large stockpot or Dutch oven, heat the oil. Saute the onions, celery, carrot, potato, and garlic in the hot oil for about 5 minutes until everything has softened a bit. Season with salt, pepper, and spices, cooking continuously for another 2 minutes.

Step 2: Add the lentils to the pot and saute for a minute or two. Pour in the broth, water, and tomato paste. Stir well until the tomato paste has dissolved. Bring the mixture to a boil, then simmer for about 30 minutes.

Step 3: Take the pot away from the heat before adding in the almond milk, lemon juice, and spinach, then stir until the spinach has wilted.

Step 4: Before serving, garnish with a dollop of coconut yoghurt, some fresh parsley, pepper flakes, cracked pepper, and jalapeno slices if desired. Enjoy!

Notes

This recipe you can also make in a slow cooker or instant pot. Slow Cooker: To make this soup a detox lentil, simply add all the ingredients to a slow cooker, stir, and set to cook for 4 to 6 hours on low or 3 to 3 hours on high. Instant Pot: Set the IP to “Saute”, add in the veggies, cook, then add the rest of the ingredients. Cook for about 10 minutes on high. Do a natural pressure release when done for about 10 minutes.