My Easy Breakfast Potatoes are crispy and flavorful on the outside, tender and fluffy on the inside. Made easily in your oven, they are a perfect side dish for any meal!
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:
- 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.
- 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.
- 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
Prep Time10 mins|Cook Time40 minutes|Total Time 50 mins
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
INSTRUCTIONSHeat 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.
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.
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.
- 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!
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
