Detox Moroccan Lentil Soup Recipe

Ingredients

• 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
• 1 teaspoon black pepper
• 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 depending on your preference)
• 1 tablespoon lemon juice
• 2 – 3 cups spinach

Instructions

1. 1

   Heat the Oil: In a large pot or Dutch oven, warm 1 tablespoon of avocado oil over medium heat to prepare for sautéing the vegetables.

2. 2

   Sauté Vegetables: Add the chopped onion, celery, carrot, and white fingerling potato to the pot. Cook, stirring occasionally, until the vegetables soften, about 7–8 minutes.

3. 3

   Add Garlic and Spices: Stir in the minced garlic, sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for another 2 minutes to toast the spices and enhance their flavors.

4. 4

   Add Lentils and Liquids: Pour in the green or brown lentils, red lentils, vegetable broth, water, and tomato paste. Stir well to combine all ingredients.

5. 5

   Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for about 30–35 minutes, or until the lentils and vegetables are tender.

6. 6

   Add Almond Milk and Spinach: Stir in the almond milk (or coconut milk) and the spinach leaves. Cook for another 5 minutes until the spinach is wilted and the soup is heated through.

7. 7

   Finish with Lemon Juice: Remove the soup from heat and stir in 1 tablespoon of lemon juice to brighten the flavors just before serving.

8. 8

   Serve: Ladle the hot soup into bowls and enjoy this comforting, detoxifying Moroccan lentil soup.