Description
This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that’s great for digestion and the liver.
Ingredients
Scale
- 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
- 1 teaspoon black pepper
- 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
- 1 tablespoon lemon juice
- 2–3 cups spinach
Instructions
- Heat the oil in a large stockpot or dutch oven and saute vegetables.
- Season with salt, pepper and spices.
- Add lentils and saute briefly.
- Add broth, water and tomato paste; stir to dissolve.
- Bring to a boil; cover and simmer 30 minutes.
- Remove from heat; stir in milk, lemon juice and spinach.
- Serve with garnishes.
Notes
- Slow Cooker: Add all ingredients except finishing touches and cook 4–6 hours on low.
- Instant Pot: Saute vegetables, add remaining ingredients, cook 10 minutes on high, natural release 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 204
- Sugar: 6
- Sodium: 1195
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 12
- Protein: 10