Go Back
–+ servings
Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup: Comfort in Every Spoonful

Discover the nourishing Detox Moroccan Lentil Soup, a cozy vegan dish packed with spices, lentils, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil Substitute with olive oil if needed
  • 1 cup Chopped Onion Use shallots for a milder taste
  • 1 cup Chopped Celery Can be substituted with leeks or omitted
  • 1 cup Chopped Carrot Swap with parsnips for a different flavor
  • 1 cup Chopped White Fingerling Potato Substitute with russet or sweet potatoes
For the Flavors
  • 3 cloves Garlic, minced Use garlic powder in a pinch
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Turmeric Fresh turmeric can be used as a substitute
  • 1 teaspoon Ground Cumin Substitute with coriander or allspice
  • 1 teaspoon Ground Ginger Use fresh ginger for stronger flavor
  • 1 teaspoon Smoked Paprika Opt for regular paprika or cayenne for heat
  • 1 teaspoon Ground Cinnamon Omit if not preferred
For the Heartiness
  • 1 cup Green or Brown Lentils Red lentils can be used for creaminess
  • 1/2 cup Red Lentils Use only if desiring a thicker texture
For the Liquid
  • 6 cups Vegetable Broth Low-sodium broth recommended
  • 2 cups Water Use more broth for richer flavor
  • 2 tablespoons Tomato Paste Substitute with canned tomatoes if unavailable
  • 1 cup Almond Milk or Coconut Milk Use any dairy or nut milk based on preference
  • 1 tablespoon Lemon Juice Use lime juice for variation
For the Greens
  • 2 cups Spinach Substitute with kale or Swiss chard

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large stockpot or Dutch oven, heat 2 tablespoons of avocado oil over medium heat for about 2 minutes until shimmering.
  2. Sauté the Vegetables: Add 1 chopped onion, 1 chopped celery stalk, 1 chopped carrot, and 1 chopped white fingerling potato to the pot. Sauté for about 5 minutes until vegetables soften.
  3. Add Garlic and Seasonings: Stir in 3 minced garlic cloves, 1 teaspoon each of sea salt, black pepper, turmeric, ground cumin, ground ginger, and smoked paprika. Cook for 2 minutes.
  4. Introduce the Lentils: Mix in 1 cup of green or brown lentils and 1/2 cup of red lentils. Sauté for another 1 to 2 minutes.
  5. Add the Liquids: Pour in 6 cups of vegetable broth, 2 cups of water, and 2 tablespoons of tomato paste. Stir well to combine.
  6. Simmer and Cook: Bring to a boil, then cover and reduce heat to a simmer. Cook for approximately 30 minutes or until lentils are tender.
  7. Incorporate the Finishing Touches: Stir in 1 cup of almond or coconut milk, the juice of 1 lemon, and 2 cups of fresh spinach.
  8. Serve Your Soup: Ladle soup into bowls and serve warm, garnished with coconut yogurt, fresh parsley, or sliced jalapeños.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

This soup is perfect for meal prep and can be stored for up to 4 days in the fridge or 3-5 months in the freezer.

Tried this recipe?

Let us know how it was!