Detox Moroccan Lentil Soup: A Cozy Hug in a Bowl

Life gets hectic—between juggling work, family, and the endless to-do list, it’s easy to feel drained. When that happens, I turn to my kitchen sanctuary and whip up a pot of Moroccan Lentil Soup. This isn’t just any soup; it’s a vibrant, spice-infused bowl of comfort that feels like a warm hug from the inside out.​

Packed with nutrient-rich lentils, hearty vegetables, and a blend of warming spices like turmeric and cumin, this detox soup is my go-to remedy for those days when I need a little extra TLC. It’s not only delicious but also aligns perfectly with a healthy lentil recipe that’s both satisfying and nourishing.​

Whether you’re seeking a wholesome vegan dinner option or simply craving something comforting yet light, this soup checks all the boxes. Let’s dive into this flavorful journey together!​

 Why You’ll Love This Moroccan Lentil Soup

• Flavorful & Nourishing: A delightful blend of spices creates a rich, aromatic experience.

• Quick & Easy: Ready in under an hour, perfect for busy weeknights.

• Vegan & Gluten-Free: A wholesome choice for various dietary needs.

• Meal Prep Friendly: Tastes even better the next day!​Detoxinista

Ingredients

• 1 tbsp 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 tsp sea salt (plus more to taste)

• 1 tsp black pepper (plus more to taste)

• 2 tsp turmeric

• 2 tsp ground cumin

• 2 tsp ground ginger

• 2 tsp smoked paprika

• 1 tsp 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 or coconut milk

• 1 tbsp lemon juice

• 2–3 cups spinach​

 Instructions

1. Sauté the Base: In a large stockpot or Dutch oven, heat avocado oil over medium heat. Add chopped onions, celery, carrots, potatoes, and minced garlic. Sauté for 5 minutes until slightly tender.​

2. Spice It Up: Season with sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Stir for 2 more minutes to toast the spices.​

3. Add Lentils: Introduce both green and red lentils to the pot, stirring for 1–2 minutes.​Moorish Plate

4. Simmer: Pour in vegetable broth, water, and tomato paste. Stir until the paste dissolves completely. Bring the mixture to a boil, then cover, reduce heat to low, and let it simmer for 30 minutes.​

5. Finish Touches: Remove from heat, stir in almond (or coconut) milk, lemon juice, and fresh spinach. Mix until the spinach is wilted.​

6. Serve: Ladle into bowls and garnish with coconut yogurt, fresh parsley, red pepper flakes, cracked black pepper, or jalapeño slices, if desired.​

Cooking Tips

• Lentil Choice: Using both green and red lentils provides a delightful texture—green lentils hold their shape, while red lentils break down for a creamy consistency.​

• Spice Adjustment: Feel free to adjust the spices to your preference. If you’re sensitive to heat, reduce the smoked paprika.​

• Creaminess: For an extra creamy texture, blend a portion of the soup and mix it back in.​

• Storage: This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.​

Personal Anecdote

I remember the first time I made this soup—it was a chilly evening, and I was craving something warm and comforting. As the spices toasted and the aroma filled my kitchen, I felt an immediate sense of coziness. Since then, it’s become a staple in my home, especially during the colder months. It’s not just a meal; it’s a ritual that brings comfort and warmth to my family.​

 What to Serve with Moroccan Lentil Soup

• Crusty Bread: Perfect for soaking up the flavorful broth.​

• Simple Salad: A fresh green salad with a lemon vinaigrette complements the soup’s richness.​

• Grain Side: Serve over quinoa or brown rice for an added hearty touch.​

How to Store

• Refrigerate: Allow the soup to cool completely before transferring to airtight containers. Store in the fridge for up to 5 days.​

• Freeze: Portion into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.​

• Reheat: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.​

FAQs

Can I use only one type of lentil?

A: Absolutely! Using just green or red lentils works fine. Note that red lentils will result in a creamier texture.​

 Is this soup spicy?

A: The soup has a warm spice profile but isn’t overly spicy. Adjust the spices to suit your taste.​

 Can I add other vegetables?

A: Yes! Feel free to incorporate vegetables like zucchini, bell peppers, or sweet potatoes.​

Embracing the flavors of Moroccan Lentil Soup is like taking a culinary journey to North Africa without leaving your kitchen. It’s a dish that warms the soul and delights the palate. Whether you’re seeking a detox soup, a healthy lentil recipe, or a satisfying vegan dinner, this soup is a versatile and delicious choice.​

For more wholesome recipes, explore our collection of healthy lentil recipes and vegan dinner ideas.​EatingWell

Happy cooking!

Detox Moroccan Lentil Soup: A Cozy Hug in a Bowl

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This vibrant Moroccan Lentil Soup is packed with green and red lentils, hearty vegetables, and warm spices like turmeric, cumin, and cinnamon. It’s a comforting, nourishing, vegan, and gluten-free meal perfect for detoxing and recharging. Ideal for busy weeknights or cozy weekends, this one-pot soup is both quick and deeply satisfying.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp 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 tsp sea salt (plus more to taste)

• 1 tsp black pepper (plus more to taste)

• 2 tsp turmeric

• 2 tsp ground cumin

• 2 tsp ground ginger

• 2 tsp smoked paprika

• 1 tsp 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 or coconut milk

• 1 tbsp lemon juice

• 2–3 cups spinach

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Instructions

• Sauté the base: Heat avocado oil in a large pot over medium heat. Add onions, celery, carrots, potatoes, and garlic. Cook for 5 minutes until softened.

• Add spices: Stir in salt, pepper, turmeric, cumin, ginger, paprika, and cinnamon. Cook for another 2 minutes to release the flavors.

• Add lentils: Add both types of lentils and stir for 1–2 minutes.

• Simmer: Pour in vegetable broth, water, and tomato paste. Stir well to dissolve the paste. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

• Finish: Remove from heat. Stir in almond or coconut milk, lemon juice, and spinach. Let the spinach wilt.

• Serve: Ladle into bowls and garnish with your choice of toppings like coconut yogurt, parsley, red pepper flakes, or jalapeño slices.

Notes

For a creamier texture, blend a portion of the soup before serving.

Adjust the spice level to taste; reduce smoked paprika if you prefer less heat.

This soup gets even better the next day and is great for meal prep.

Pairs wonderfully with crusty bread, a fresh salad, or quinoa.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan lentil soup, detox soup, vegan soup, gluten-free, healthy lentils, comfort food, turmeric soup, plant-based dinner, meal prep soup, one-pot vegan