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Detox Moroccan Lentil Soup

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moroccan lentil soup 1 1

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

  • 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.
  • 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!
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