Name: Detox Moroccan Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
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 (+ 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

Detox Moroccan Lentil Soup

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Detox Moroccan Lentil Soup is a hearty and nutritious dish that brings warmth and comfort to your dining table. This vibrant soup combines protein-rich lentils with an array of fresh vegetables and aromatic spices, making it not only delicious but also beneficial for digestion and liver health. Whether you’re preparing it for a cozy family dinner or meal prepping for the week ahead, this flavorful recipe is sure to impress. Enjoy it on its own or pair it with your favorite toppings for an elevated experience.

Author: Virginia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Approximately 6 servings 1x
Category: Dinner
Method: Simmering
Cuisine: Moroccan

Ingredients

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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

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Instructions

Heat avocado oil in a large stockpot or Dutch oven over medium heat. Add onions, celery, carrots, potatoes, and garlic; sauté for about 5 minutes until softened slightly. Season with salt, pepper, turmeric, cumin, ginger, paprika, and cinnamon; cook for another 2 minutes.
Stir in green (or brown) lentils and red lentils; sauté for an additional 1–2 minutes. Pour in vegetable broth, water, and tomato paste; stir well to combine.
Bring the mixture to a boil then reduce heat to simmer for about 30 minutes with the pot covered.
Remove from heat and stir in almond milk (or coconut milk), lemon juice, and spinach until the spinach wilts down. Serve hot with your choice of garnishes.

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 7g
Sodium: 560mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg

Find it online: https://glutenfreecookingguide.com/detox-moroccan-lentil-soup/