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Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup

This soup combines lentils and vegetables with Moroccan spices for a healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main, Soup
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon avocado oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped white fingerling potato
  • 2 cloves garlic, 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
For the Lentils
  • 1 cup green or brown lentils
  • 1 cup red lentils
For the Broth
  • 4 cups vegetable broth
  • 2 cups water
  • ΒΌ cup tomato paste
  • 1 cup almond milk or coconut milk depending on your preference
  • 1 tablespoon lemon juice
  • 2-3 cups spinach

Equipment

  • Large pot
  • Cutting Board

Method
 

  1. Heat the avocado oil in a large pot over medium heat. Add onion, celery, carrot, and potato. Cook until softened.
  2. Add garlic, salt, pepper, turmeric, cumin, ginger, paprika, and cinnamon. Stir for a minute until fragrant.
  3. Add green lentils, red lentils, vegetable broth, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Stir in almond milk or coconut milk, lemon juice, and spinach. Cook until spinach wilts.

Notes

You can adjust the seasoning to your taste. This soup can be stored in the refrigerator for up to 5 days.