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.
Ingredients
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
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