Description
Indulge in the warmth of Detox Moroccan Lentil Soup, a nourishing and flavorful dish perfect for busy weeknights or cozy gatherings. This easy-to-make soup is brimming with protein-rich lentils, vibrant vegetables, and aromatic spices that create a delightful symphony of taste.
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)
- 1 tablespoon lemon juice
- 2 – 3 cups spinach
Instructions
- In a large stockpot or Dutch oven, heat avocado oil over medium heat. Add chopped onion, celery, carrot, potato, and minced garlic; sauté for 5 minutes until softened. Season with salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon.
- Stir in green and red lentils; sauté for an additional 1-2 minutes to coat them with spices.
- Add vegetable broth, water, and tomato paste; bring to a boil. Cover and reduce to a simmer for 30 minutes until lentils are tender.
- Stir in almond milk (or coconut milk), lemon juice, and spinach until spinach wilts.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg