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Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup for a Cozy, Healthy Meal

Enjoy a vibrant Detox Moroccan Lentil Soup, a nutritious, protein-packed delight perfect for a cozy winter meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Best Recipe Ideas
Cuisine: Moroccan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons avocado oil substitute with olive oil if desired
  • 1 medium chopped onion yellow onion preferred
  • 2 stalks chopped celery can replace with bell peppers
  • 2 medium chopped carrot parsnips can substitute
  • 2 medium chopped white fingerling potato any waxy potato is fine
  • 3 cloves garlic (minced) use garlic powder as an alternative
  • 1 teaspoon sea salt adjust to taste
  • 1 teaspoon black pepper freshly ground preferred
  • 1 teaspoon turmeric substitute with curry powder if desired
  • 1 teaspoon ground cumin swap with coriander if preferred
  • 1 teaspoon ground ginger fresh ginger is more robust
  • 1 teaspoon smoked paprika regular paprika can be used
  • 1 teaspoon ground cinnamon adds warmth
  • 1 cup green or brown lentils retains shape well
  • 1 cup red lentils cooks quickly
  • 6 cups vegetable broth homemade or store-bought
  • 1 cup water use broth for richer flavor
  • 2 tablespoons tomato paste crushed tomatoes can be a substitute
  • 1 cup almond milk coconut milk can be used
  • 1 tablespoon lemon juice lime juice can substitute
  • 2 cups spinach kale can be an alternative

Equipment

  • large stockpot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large stockpot or Dutch oven, heat the avocado oil over medium heat for 1-2 minutes until shimmering but not smoking.
  2. Sauté the Vegetables: Add the chopped onion, celery, carrot, fingerling potato, and minced garlic. Sauté for about 5 minutes until softened.
  3. Season with Spices: Sprinkle in the sea salt, black pepper, cumin, turmeric, ginger, smoked paprika, and cinnamon. Cook for another 2 minutes.
  4. Add the Lentils: Stir in both green or brown lentils and red lentils. Sauté for 1-2 minutes to lightly toast.
  5. Incorporate Liquid Base: Pour in the vegetable broth, water, and tomato paste. Stir until dissolved and bring to a boil.
  6. Simmer the Soup: Cover and reduce heat to low. Simmer for about 30 minutes until lentils are tender.
  7. Finish with Creaminess: Stir in almond milk, lemon juice, and spinach. Let the spinach wilt for a few minutes.
  8. Serve and Enjoy: Ladle soup into bowls and serve immediately, with optional toppings.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 35gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Taste your soup before serving to adjust seasoning. Store leftovers in airtight containers for freshness.

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