Go Back
–+ servings
Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup: A Cozy Bowl of Goodness

Detox Moroccan Lentil Soup is a hearty vegan recipe packed with protein and high-fiber lentils, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons avocado oil substitute with olive oil if necessary
  • 1 medium chopped onion can use shallots for a milder flavor
  • 2 stalks chopped celery can replace with fennel
  • 2 medium chopped carrot optional to swap with parsnip
  • 2 medium chopped white fingerling potato substitute with regular or sweet potato
  • 4 cloves minced garlic can use garlic powder as a substitute
For the Flavor
  • 1 teaspoon sea salt add more to taste
  • 1/2 teaspoon black pepper adjust according to preference
  • 1 teaspoon turmeric can swap with curry powder
  • 1 teaspoon ground cumin essential for a Moroccan flavor
  • 1/2 teaspoon ground ginger fresh ginger can be used
  • 1 teaspoon smoked paprika can be omitted or replaced with regular paprika
  • 1/2 teaspoon ground cinnamon can be reduced or omitted
For the Soup
  • 1 cup green or brown lentils can use all brown lentils
  • 1/2 cup red lentils omit for a thinner soup
  • 6 cups vegetable broth low-sodium for a healthier option
  • 2 cups water adjust based on desired thickness
  • 2 tablespoons tomato paste can substitute with diced tomatoes
  • 1 cup almond milk (or coconut milk) or swap for regular milk
  • 1 tablespoon lemon juice lime juice can be substituted
  • 2 cups spinach kale can be used as a sturdy alternative

Equipment

  • large stockpot
  • Dutch oven

Method
 

Step-by-Step Instructions for Detox Moroccan Lentil Soup
  1. Heat 2 tablespoons of avocado oil in a large stockpot or Dutch oven over medium heat for about 1 minute.
  2. Add chopped onion, celery, carrot, and fingerling potato to the pot, sauté for about 5 minutes until softened.
  3. Stir in minced garlic, sea salt, black pepper, turmeric, ground cumin, ground ginger, smoked paprika, and ground cinnamon. Cook for another 2 minutes.
  4. Add green or brown lentils and sauté with vegetables for an additional 1-2 minutes. Pour in 6 cups of vegetable broth, 2 cups of water, and 2 tablespoons of tomato paste.
  5. Bring the soup to a boil, cover, reduce heat to low, and simmer for 30 minutes.
  6. Remove from heat and stir in 1 cup of almond or coconut milk, 1 tablespoon of lemon juice, and 2 cups of fresh spinach.
  7. Ladle the soup into bowls and serve. Top with extras like coconut yogurt, fresh parsley, or a sprinkle of pepper flakes if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 480mgPotassium: 600mgFiber: 15gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This soup is perfect for meal prep! Store leftovers in the fridge for up to 4 days or freeze them for future cozy meals.

Tried this recipe?

Let us know how it was!