Detox Moroccan Lentil Soup Recipe

Hey there! If you’re looking for a bowl of comfort that’s as nourishing as it is flavorful, this Detox Moroccan Lentil Soup Recipe is an absolute game-changer. I stumbled upon this recipe on one of those cozy, rainy afternoons when I wanted something that would warm me up from the inside out, without feeling heavy or greasy. The blend of spices is just the right balance of aromatic warmth and subtle earthiness, making each spoonful a little celebration in your mouth.

What I especially love about this Detox Moroccan Lentil Soup Recipe is how versatile and detox-friendly it is. It’s full of wholesome ingredients that give you a gentle cleanse without sacrificing any flavor. Perfect after a weekend of indulgence or simply when you want to press reset, it’s an easy recipe that’ll make you feel cared for every time you make it.

Ingredients You’ll Need

Each ingredient in this Detox Moroccan Lentil Soup Recipe plays a unique role in building layers of flavor while keeping things healthy and simple. When shopping, I recommend grabbing fresh, organic produce if you can—it really brightens the final soup.

• Avocado oil: I adore this oil for sautéing because of its high smoke point and buttery flavor that doesn’t overpower the spices.
• Chopped onion: A classic base that brings sweetness and depth.
• Chopped celery: Adds a nice crunch and subtle earthiness to balance the sweeter veggies.
• Chopped carrot: Brings a natural sweetness that complements the spices beautifully.
• Chopped white fingerling potato: For that lovely, creamy texture that gives the soup body.
• Garlic cloves, minced: The backbone of flavor—don’t skip it!
• Sea salt: Enhances all the natural flavors without bitterness.
• Black pepper: Adds a mild heat to brighten the palate.
• Turmeric: This is a star ingredient for detox benefits and gives the soup its golden hue.
• Ground cumin: Adds earthiness and warmth, essential in Moroccan cuisine.
• Ground ginger: Gives a subtle zing and aids digestion.
• Smoked paprika: Brings a smoky depth that rounds out the flavor profile.
• Ground cinnamon: Just a touch for a hint of sweetness and roundness.
• Green or brown lentils: They hold their shape well and add heartiness.
• Red lentils: These break down easily, lending creaminess and body to the soup.
• Vegetable broth: Choose low sodium for better control over seasoning.
• Water: To balance the broth and ingredients.
• Tomato paste: Intensifies umami and deepens the soup’s color.
• Almond milk (or coconut milk): I switch between these depending on mood—almond keeps it lighter; coconut gives richness.
• Lemon juice: Brightens the whole dish just before serving.
• Spinach: Tossed in near the end for freshness and vibrant green color.

Variations

I often tweak this Detox Moroccan Lentil Soup Recipe depending on the season or what’s in my pantry—don’t hesitate to make it your own! Feel free to experiment with the spice levels or swap out a few veggies to suit your taste.

• Spice it up: Adding a bit of cayenne or harissa paste gives it a delightful kick when I want some heat.
• Greens swap: Kale or swiss chard works just as well if you don’t have spinach.
• Protein boost: Toss in some cooked chickpeas or shredded chicken for a heartier meal.
• Grain addition: Stirring in some cooked quinoa or couscous makes it a fuller dinner option.
• Dairy-free tweak: If almond or coconut milk isn’t your thing, oat milk can be a smooth alternative.

How to Make Detox Moroccan Lentil Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating the avocado oil in a large pot over medium heat. Toss in the chopped onion, celery, and carrot, stirring occasionally until the onion is translucent and the vegetables begin to soften—about 5 to 7 minutes. This slow sauté gently coaxes out their natural sweetness, which is crucial before adding the spices. I find that this step builds a rich foundation for the soup’s flavor, so don’t rush it!

Step 2: Add Spices and Garlic

Once the veggies are soft, stir in the minced garlic, sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Let the spices toast for about 1 to 2 minutes, stirring constantly to avoid burning. You’ll notice the kitchen start to fill with those irresistible Moroccan aromas—this is the magic happening. If you smell any bitterness, lower your heat and stir more gently.

Step 3: Build the Soup Base

Now, add the chopped fingerling potatoes, both lentils, tomato paste, vegetable broth, and water. Bring everything to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 30 to 35 minutes. This is when the lentils soften and the flavors meld beautifully. Keep an eye on the lentils—if it starts looking too thick, add a splash more water.

Step 4: Cream It Up and Add Greens

Stir in the almond or coconut milk and spinach, and let the soup cook for another 5 minutes until the spinach wilts and the soup is luscious and creamy. Finish by squeezing in fresh lemon juice. This step lifts the soup’s brightness and balances the spices perfectly. Give it a taste and adjust salt or pepper if needed—you want a harmonious, inviting bowl at the end.

How to Serve Detox Moroccan Lentil Soup Recipe

Garnishes

When I serve this Detox Moroccan Lentil Soup Recipe, a sprinkle of fresh chopped cilantro and a few toasted pumpkin seeds on top add lovely freshness and crunch. Sometimes, I dollop a little plain yogurt or drizzle some good olive oil for extra richness—both work wonderfully. The garnishes not only amp up the taste but make the presentation inviting.

Side Dishes

I love pairing this soup with warm whole-grain pita bread or a simple cucumber and tomato salad dressed with lemon vinaigrette. The bread soaks up the broth, making every bite comforting. For something heartier, a side of spiced roasted chickpeas makes a fantastic crunchy contrast.

Creative Ways to Present

For special gatherings, I sometimes ladle this soup into rustic earthenware bowls and garnish with edible flowers or microgreens for a touch of elegance. Serving it alongside a small dish of mixed olives and roasted nuts creates a vibrant Moroccan-inspired spread that always sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftover Detox Moroccan Lentil Soup Recipe stores beautifully in an airtight container in the fridge for up to 4 days. I like to cool it completely before sealing, which helps keep the flavors fresh and vibrant. When chilled, the soup thickens a bit, so don’t worry if it looks dense at first.

Freezing

This soup freezes wonderfully, which makes it perfect for batch cooking. Just portion it into freezer-safe containers or bags, leaving some space at the top since it expands when frozen. I’ve found that freezing can even deepen the flavors after a few days!

Reheating

To reheat your Detox Moroccan Lentil Soup Recipe, I usually warm it gently on the stovetop over low heat, stirring occasionally. If it’s too thick, adding a splash of water or almond milk helps restore that creamy texture. Avoid boiling as it can dull the bright, fresh flavors you worked so hard to build.

FAQs

Final Thoughts

This Detox Moroccan Lentil Soup Recipe has become one of my go-to comfort meals when I want something clean yet satisfying. The way the spices meld with lentils and veggies feels like a warm hug on a chilly day, and it’s so easy to customize based on what you have in your pantry. I hope you give it a try and find the same joy in every bowl that I do—it’s truly a recipe worth keeping in your kitchen rotation.

Detox Moroccan Lentil Soup Recipe

★★★★★ 4.7 from 106 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

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Description

This Detox Moroccan Lentil Soup is a wholesome, nourishing blend of spices, lentils, and vegetables designed to boost your health and satisfy your taste buds. Featuring turmeric, cumin, ginger, cinnamon, and smoked paprika, this vibrant soup offers a warming yet light meal perfect for detoxifying and energizing the body. Creamy with a splash of almond milk and enriched with fresh spinach, it’s a comforting and nutritious option for lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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
• 2 – 3 cups spinach

Spices and Seasonings

• 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

Legumes and Liquid

• 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

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Instructions

1. Heat the Oil: In a large pot over medium heat, heat the avocado oil until shimmering, preparing the base for sautéing the vegetables.
2. Sauté the Vegetables: Add the chopped onion, celery, and carrot to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
3. Add Potatoes and Garlic: Stir in the chopped white fingerling potato and minced garlic, cooking for another 2 minutes until fragrant.
4. Add Spices: Sprinkle in the sea salt, black pepper, turmeric, cumin, ground ginger, smoked paprika, and cinnamon. Stir thoroughly to coat the vegetables evenly with the spices, allowing them to toast slightly for enhanced flavor.
5. Add Lentils and Liquids: Pour in the green or brown lentils, red lentils, vegetable broth, water, and tomato paste. Stir to combine all ingredients well, ensuring the tomato paste is evenly incorporated.
6. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer gently for about 35-40 minutes, or until the lentils and vegetables are tender and the flavors meld beautifully.
7. Add Almond Milk and Spinach: Stir in the almond milk (or coconut milk) and lemon juice, then add the fresh spinach. Cook for an additional 5 minutes until the spinach wilts and the soup is creamy and heated through.
8. Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve warm for a comforting and detoxifying meal.

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Notes

• You can substitute the avocado oil with olive oil or another neutral oil if preferred.
• Feel free to use only one type of lentils if you don’t have both green/brown and red lentils.
• The almond milk can be replaced with coconut milk for a slightly richer, tropical flavor.
• Adding lemon juice at the end brightens the flavors and enhances digestion.
• This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Keywords: Moroccan lentil soup, detox soup, vegan lentil soup, healthy soup, turmeric soup, gluten-free soup