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–+ servings
Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup for a Flavorful Health Boost

This Detox Moroccan Lentil Soup is a nourishing, protein-rich meal loaded with vibrant flavors and healthy ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Avocado Oil Substitute with olive oil if unavailable
  • 1 cup Chopped Onion Use shallots for a sweeter taste
  • 1 cup Chopped Celery Omit if allergic, or double the carrots
  • 1 cup Chopped Carrot Substitute with parsnips for a different flavor
  • 1 cup Chopped White Fingerling Potato Use russet potatoes as a substitute
  • 2 cloves Garlic (minced) Garlic powder can be used as an alternative
  • 1 teaspoon Sea Salt Adjust to taste; make it lower sodium if using low-sodium broth
  • 1 teaspoon Black Pepper Can be omitted for a milder flavor
  • 1 teaspoon Turmeric Adjust quantities for personal spice tolerance
  • 1 teaspoon Ground Cumin Adjust quantities for personal spice tolerance
  • 1 teaspoon Ground Ginger Adjust quantities for personal spice tolerance
  • 1 teaspoon Smoked Paprika Adjust quantities for personal spice tolerance
  • 1 teaspoon Ground Cinnamon Adjust quantities for personal spice tolerance
Lentils
  • 1 cup Green or Brown Lentils Red lentils offer a creamier texture
  • 1 cup Red Lentils Replace all with green or brown lentils for a firmer texture
Liquid
  • 4 cups Vegetable Broth Use homemade or low-sodium for less salt
  • 2 cups Water Can use all broth for extra flavor
  • 3 tablespoons Tomato Paste Tomato sauce can be used as a substitute
Creaminess
  • 1 cup Almond Milk Unsweetened options preferred; cow's milk is also acceptable
  • 1 cup Coconut Milk Choose unsweetened options
Finishing Touches
  • 2 tablespoons Lemon Juice Vinegar can be used as an alternative
  • 2 cups Spinach Kale or Swiss chard can serve as substitutes

Equipment

  • Large stockpot
  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: Begin by heating 2 tablespoons of avocado oil in a large stockpot over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
  2. Sauté the Vegetables: Add the chopped celery, carrots, fingerling potatoes, and minced garlic. Sauté for around 5 minutes until softened.
  3. Season the Mix: Sprinkle in sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Stir continuously for 2 minutes to toast the spices.
  4. Incorporate the Lentils: Add 1 cup of green lentils to the pot and sauté for 1-2 minutes.
  5. Add the Liquid Ingredients: Stir in 4 cups of vegetable broth, 2 cups of water, and 3 tablespoons of tomato paste. Bring to a rapid boil, then reduce heat to low and simmer for 30 minutes.
  6. Check for Doneness: After 30 minutes, check the lentils for tenderness and cook an additional 5-10 minutes if necessary.
  7. Final Touches: Remove from heat and stir in 1 cup of almond or coconut milk, 2 tablespoons of lemon juice, and 2 cups of spinach.
  8. Serve and Garnish: Ladle the soup into bowls and add toppings like coconut yogurt, fresh herbs, or sliced jalapeños if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 550mgFiber: 15gSugar: 4gVitamin A: 40IUVitamin C: 30mgCalcium: 8mgIron: 20mg

Notes

This soup keeps well in the fridge for up to 4 days and freezes nicely for up to 5 months.

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