Detox Moroccan Lentil Soup

 This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

It's officially soup season and I'm so here for it! Today we're whipping up a delicious detox soup recipe that is packed with flavor, but also protein and fiber. This hearty soup is going to quickly become your new favorite – especially if you love spice!

What are we making? We're making a glorious Moroccan Lentil Soup full of chopped veggies, starchy potatoes, two types of lentils and all the spices!

The Moroccan spices we're using are warming, great for digestion and so tasty. We've got turmeric, ginger, cumin, cinnamon and smoked paprika which makes this soup extra cozy! It's also freezer-friendly, meal prep-friendly AND made in just one pot!



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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