Name: Detox Moroccan Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 1 tablespoon avocado oil; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped carrot; 1 cup chopped white fingerling potato; 2 garlic cloves (minced); 1 teaspoon sea salt (+ more to taste); 1 teaspoon black pepper (+ more to taste); 2 teaspoons turmeric; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 2 teaspoons smoked paprika; 1 teaspoon ground cinnamon; 1 cup green (or brown lentils); 1 cup red lentils; 4 cups vegetable broth; 2 cups water; 1/4 cup tomato paste; 1 cup almond milk (or coconut milk depending on your preference); 1 tablespoon lemon juice; 2 – 3 cups spinach

Description

Indulge in the warmth and nourishment of Detox Moroccan Lentil Soup, a vibrant blend of spices and hearty ingredients designed to revitalize your body and tantalize your taste buds. This soul-soothing stew is perfect for detoxifying post-holiday indulgence or simply enjoying a cozy meal any day of the week. With its rich combination of protein-packed lentils, aromatic spices like turmeric and cumin, and nutrient-rich vegetables, this soup is not only delicious but also a powerhouse of health benefits. Serve it as a main dish or pair it with crusty bread for an extra satisfying experience. Customize your bowl with fresh herbs or creamy toppings to enhance both flavor and presentation.

Ingredients

Scale

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

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Instructions

In a large stockpot, heat avocado oil over medium heat. Sauté chopped onion, celery, carrot, potato, and minced garlic for 5 minutes until softened.
Stir in seasonings (sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, cinnamon) and cook for an additional 2 minutes.
Add both types of lentils to the pot and sauté briefly before pouring in vegetable broth, water, and tomato paste. Bring to a boil then reduce heat to simmer for 30 minutes.
Remove from heat; stir in almond (or coconut) milk, lemon juice, and spinach until wilted. Serve hot with desired toppings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg