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This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
 1 tbsp avocado oil
 1 cup onion, chopped
 1 cup celery, chopped
 1 cup carrot, chopped
 1 cup white fingerling potato, chopped
 2 garlic cloves, minced
 1 tsp sea salt
 1 tsp black pepper
 2 tsp turmeric
 2 tsp ground cumin
 2 tsp ground ginger
 2 tsp smoked paprika
 1 tsp ground cinnamon
 1 cup green or brown lentils
 1 cup red lentils
 4 cups vegetable broth
 2 cups water
 ¼ cup tomato paste
 1 cup almond or coconut milk
 1 tbsp lemon juice
 3 cups spinach
Instructions
1

Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.

2

Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

3

Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.

4

For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

Recipe via SimplyQuinoa.

Ingredients

Ingredients
 1 tbsp avocado oil
 1 cup onion, chopped
 1 cup celery, chopped
 1 cup carrot, chopped
 1 cup white fingerling potato, chopped
 2 garlic cloves, minced
 1 tsp sea salt
 1 tsp black pepper
 2 tsp turmeric
 2 tsp ground cumin
 2 tsp ground ginger
 2 tsp smoked paprika
 1 tsp ground cinnamon
 1 cup green or brown lentils
 1 cup red lentils
 4 cups vegetable broth
 2 cups water
 ¼ cup tomato paste
 1 cup almond or coconut milk
 1 tbsp lemon juice
 3 cups spinach

Directions

Instructions
1

Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.

2

Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

3

Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.

4

For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

🧄 Anti-Inflammatory Detoxing Moroccan High-Protein Soup