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.

It's officially soup season and I'm so here for it! Today we're whipping up a delicious detox soup recipe that is packed with flavor, but also protein and fiber. This hearty soup is going to quickly become your new favorite – especially if you love spice!

What are we making? We're making a glorious Moroccan Lentil Soup full of chopped veggies, starchy potatoes, two types of lentils and all the spices!

The Moroccan spices we're using are warming, great for digestion and so tasty. We've got turmeric, ginger, cumin, cinnamon and smoked paprika which makes this soup extra cozy! It's also freezer-friendly, meal prep-friendly AND made in just one pot!

Benefits of Eating Lentils

Lentils are one of my favorite ingredients to add to soups. For starters, they're super high in protein. In fact, lentils have more protein than most other beans. Lentils are also high in fiber, so they're filling and hearty.

And finally, lentils cook quickly and have an amazing texture. They typically take about 40 minutes (max) to cook and give a soup a somewhat meat-like texture which is perfect for those of us who have meat eaters in our houses.

But what types of lentils are best? The answer is any of them!

How to Make Moroccan Lentil Soup: 3 Ways

Now let's chat soup, specifically how to make it. I'm sure you already know how to actually make soup, but I thought it might be helpful to break down the three ways I personally like to make soup. You can also use these three methods for making this Moroccan lentil soup:

How to Make Moroccan Lentil Soup:

1. Stove Top: this method is what you'll find below. It's quick and it allows you to build the flavor as you cook. I personally usually make soup this way because I'm not a great planner and it's easy. I use my Le Creuset Dutch Oven for this.
2. Slow Cooker: you could also totally make this detox lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 – 6 hours on low, 3 – 4 on high. Here's the slow cooker I have at home.
3. Instant Pot: I'll be honest and say that I haven't nailed the InstantPot yet, but I do love using it to make soup. For this recipe, I'd say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!

An Easy Vegan Meal Prep Recipe

Soup is a great meal prep option. This recipe makes six servings so you can make it on a Sunday, serve it for dinner (with a small side salad) and then have a few portions leftover for lunches for the week!

If you are planning to meal prep this recipe, I'd recommend storing the portions individually with all the toppings. Since you'll be heating it up, the coconut yogurt will melt into the soup, which will actually be so delicious!

How to Store Moroccan Lentil Soup

What I love about soup is that it makes great leftovers. You can either keep it in the fridge for 4 – 5 days and reheat it as you want, or you could freeze it. The best way to freeze soup is to store it in the size servings you plan to eat. If you want a meal for 2, freeze two portions. Just for one lunch? Freeze just one. That way you'll only end up thawing what you need.

Topping Ideas for Moroccan Lentil Soup

And finally, before you dive into this amazing soup, let's talk toppings! Toppings for me are a must and I love having some fun with them. I try to make it color, I try to have something spicy and I always do something cooling as well.

Here's what I love to top my lentil soup with:

• Coconut yogurt or vegan sour cream: this adds some tang, some creaminess and also cools the soup down a bit so you can dive right in!
• Chopped jalapeños: these add some crunch and some spice! Another option here would be red pepper flakes.
• Chopped red onion: I partly use these for color, but also for a little bite.
• Fresh herbs: you can never go wrong with herbs! They brighten up a dish, add a nice pop of color and really do help with the freshness element. For this soup, I'd recommend parsley or cilantro!

And that's pretty much it! Now you're ready to dig in and enjoy your Moroccan Lentil Soup! I can't wait to hear what you think ❤️

                             Moroccan Lentil Soup

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!

Prep Time10 mins|Cook Time40 minutes|Total Time 50 mins

 BreakFast

 Servings: 6

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 depending on your preference)
• 1 tablespoon lemon juice
• 2 - 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!

NUTRITION

Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | 

Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g |

Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg

This lemon poppyseed bread was something I dreamt up this past spring, and couldn’t stop making over and over again. It’s SO moist (I said it), gluten free, easily dairy free, healthy thanks to a mix of oat flour and almond flour and perfectly naturally sweetened with honey. I MEAN FLUFFY, TENDER AND OH SO GOOD with a little butter or extra drizzle of honey on top. Perfection.

What you’ll need to make healthy lemon poppy seed bread

This delicious and easy lemon poppy seed loaf is made with better-for-you ingredients than your traditional lemon poppy seed bread, yet it still tastes just like a moist lemon cake! We’re not using any oil, butter or refined sugars. Here’s what you’ll need:

• Plain or vanilla greek yogurt: for a delicious boost of protein and moisture. Feel free to use your favorite dairy free yogurt if you’d like. We love siggi’s dairy free coconut plant based cups!
• Eggs: you’ll just need 2 eggs for the whole loaf.
• Honey: this healthy lemon poppy seed bread is naturally sweetened with honey.
• Lemon juice & zest: for the ultimate, bright lemon flavor.
• Almond extract: a bit of almond extract truly gives it that traditional lemon poppy seed flavor.
• Gluten free oat flour: one of the flours we’re using to keep this bread gluten free. See below for an easy way to make your own at home!
• Almond flour: be sure to use a fine, blanched almond flour to get the right consistency.
• Poppy seeds: what’s a lemon poppy seed bread without the poppy seeds? You can also sub chia seeds if you’d like.
• Baking soda & salt: for proper baking.
• For the glaze: we’re using some powdered sugar and more fresh lemon juice, plus almond extract if you’d like. However the bread is amazing without it too!

How to make homemade oat flour

You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Be sure to measure out 1 cup of your oat flour after making it! It’s also important to make sure your oat flour is VERY fine. Feel free to check out all of our recipes using oat flour.

Can I use different flour?

If you don’t have oat flour, I think regular flour or 1:1 gf flour would work well. Please do not sub another flour for the almond flour. The almond flour contains moisture and fat which helps give the bread proper flavor and texture.

What makes this lemon poppy seed bread healthy?

As I mentioned before, traditional lemon poppy seed bread recipes tend to be made with extra oil, butter and refined sugars. We’re giving this one a makeover with easy swaps to make it the BEST healthy lemon poppy seed loaf ever!

• Oil free. There’s zero oil in this healthy lemon poppy seed bread! It’s moist from the protein-packed greek yogurt and contains healthy fats thanks to almond flour.
• Naturally sweetened. It’s naturally sweetened with just honey!
• Gluten free. This lemon poppy seed bread is gluten free thanks to the combo of almond and gluten free oat flour.
• Easily dairy free. You can easily make it dairy free using your favorite dairy free yogurt. We love siggi’s plant based cups.
• Healthy fats + protein. There are additional healthy fats from the almond flour, and a boost of protein from the yogurt and eggs.

Trust me when I say this lemon poppy seed bread tastes just as indulgent as that loaf you’ve been eyeing at Starbucks, but it’s nutritious enough for breakfast or a snack.

How to make lemon poppy seed bread (in one bowl!)

The best part about this bread? It’s made in just one bowl! Here’s how to do it:

1. Prep your pan. Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking. 
2. Mix the wet. In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
3. Add in the dry. Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined.
4. Bake it up. Pour the batter into your loaf pan and bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
5. Add the glaze & serve. Make the glaze by mixing together powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect and enjoy!

Pro tips

• Pack your almond flour. Be sure to pack your almond flour as you would do with brown sugar. Do not pack your oat flour.
• Make sure your eggs are at room temperature. If your eggs are too cold you risk the butter coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your bread comes out easily.

Storing & Freezing Tips

To store: this healthy lemon poppy seed bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

To freeze: this loaf freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat. Feel free to freeze without the glaze and then top it once it is thawed out.

                     Lemon Poppy Seed

Amazing healthy lemon poppy seed bread made with a mix of oat and almond flour and naturally sweetened with honey. This easy gluten free lemon poppy seed bread has a boost of protein from greek yogurt and is made in one bowl for an easy, healthy breakfast or snack!

Prep Time15 mins|Cook Time35 minutes|Total Time 50 mins

 BreakFast

 Servings: 8

INGREDIENTS

• Wet ingredients:
• 1/2 cup plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt)
• 2 eggs
• 1/3 cup honey
• zest from 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon almond extract
• Dry ingredients:
• 1 cup oat flour, gluten free if desired
• 1 cup packed blanched fine almond flour
• 1 tablespoon poppyseeds (or sub chia seeds)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• For the glaze:
• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice
• Optional: 1/4 teaspoon almond extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
2. In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
3. Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
4. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!

NUTRITION

Calories: 258kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9.4g |

 Saturated Fat: 0.8g | Fiber: 3g | Sugar: 25g