I love my Moroccan Lentil Soup featuring olive oil, garlic, chopped onion, carrots, and spinach. Its aromatic blend of cumin, ginger, and fresh lemon creates a vibrant, satisfying bowl perfect for a nutritious meal. This recipe is my vegan option that delivers both comfort and a refreshing burst of flavors.
I recently decided to try something different and ended up making my new favorite Detox Moroccan Lentil Soup. I started off by warming a tablespoon of olive oil in my pot then tossing in a chopped onion and three garlic cloves, minced to perfection.
I also added diced carrots and a chopped red bell pepper along with a sprinkle of grated fresh ginger, ground cumin, and turmeric. The smell that filled my kitchen was amazing, and I knew I was onto something special.
This soup is not only hearty and easy to make but it’s also great for your digestion and liver. I love making a recipe that is both healthy and satisfying.
If you like Moroccan Lentil Soup or even a vegan lentil soup, you should totally give this meatless meal a try. Its simplicity makes it a perfect dinner option or even a meal prep plan for busy days.
Enjoy cookin it!
Why I Like this Recipe
I really like this recipe because it’s packed with healthy ingredients and detox benefits. I feel like it cleanses my system and makes me feel good inside.
I also love how easy it is to make, you know? Even on busy days when I don’t have a ton of time, I can throw all the veggies and spices together and end up with a tasty meal.
The spices and the mix of flavors are awesome too. Sometimes I feel like a chef, even though I mess up a recipe here or there, but it always turns out super hearty and satisfying.
Lastly, I appreciate that it’s a vegan and gluten-free meal that still tastes great. It makes me feel like I’m doing something healthy without sacrificing flavor.
Ingredients
- Olive oil: Provides healthy fats and a smooth base for the soup flavor profile.
- Lentils: A solid protein source, high in fibre; they aid digestion and add substance.
- Garlic: Gives a bold, savory kick along with immune boosting benefits.
- Carrots: Naturally sweet and crunchy, they add vibrant color and essential vitamins.
- Tomatoes: Bring a tangy acidity that brightens the flavor and supplies vitamin C.
- Spinach: Offers fresh, leafy nutrients and antioxidants to support overall health.
Ingredient Quantities
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp smoked paprika (optional)
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Juice of 1 lemon
How to Make this
1. Heat the olive oil in a large pot over medium heat and add the chopped onion, cook until it’s soft.
2. Mix in the minced garlic, diced carrots, celery, and chopped red bell pepper, and let them cook about 5 minutes until they start to get tender.
3. Add the grated ginger, ground cumin, ground coriander, turmeric, and smoked paprika if youd like, then stir well for about a minute.
4. Pour in the rinsed lentils, diced tomatoes with their juices, vegetable broth, and water and stir to combine.
5. Bring everything to a boil then lower the heat and let it simmer for about 25 to 30 minutes until the lentils are soft.
6. Stir in the chopped spinach or kale and cook for another 5 minutes until the greens are wilted.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from the heat and squeeze in the juice of one lemon, stirring well to mix the flavors.
9. Taste the soup and adjust any seasonings if needed.
10. Serve your detox soup warm and enjoy your healthy, delicious meal!
Equipment Needed
1. Large pot – you’ll need a big one to cook and simmer all the ingredients
2. Chef’s knife – for chopping the onion, garlic, carrots, celery, red bell pepper and ginger
3. Cutting board – to safely chop all the fresh veggies
4. Measuring spoons and cups – to measure out the spices, broth, and water
5. Wooden spoon – for stirring and blending the flavor as everything cooks
6. Can opener – to open the diced tomatoes can
7. Citrus juicer – or just your hand, to squeeze the lemon juice in at the end
FAQ
Detox Moroccan Lentil Soup Recipe Substitutions and Variations
- Olive oil: You can swap it out with avocado oil or even canola oil if you dont have olive oil on hand.
- Onion: If you dont like regular onions, try shallots or even a bit of leeks for a milder flavor.
- Red bell pepper: Yellow or orange bell peppers work too if you cant find a red one.
- Spinach or kale: Swiss chard is a great alternative that still gives a hint of that leafy goodness.
Pro Tips
1. Try toasting the spices in the oil for a minute before adding the veggies so that you really bring out their flavor. It really helps if you let them sizzle a bit and smell how awesome they are.
2. Make sure you don’t let the onions burn when you’re sautéeing them. Stir often and adjust the heat if it gets too hot so that you dont end up with a bitter taste.
3. If you like your greens to have a bit of crunch and keep their color, add them right at the end and don’t let them simmer too long. This keeps them fresher and more vibrant.
4. To get an even tastier soup, let it simmer a little extra time if you can. That way, all the flavors mix together better and give you a soul-soothing meal that stays rich and hearty.
Detox Moroccan Lentil Soup Recipe
My favorite Detox Moroccan Lentil Soup Recipe
Equipment Needed:
1. Large pot – you’ll need a big one to cook and simmer all the ingredients
2. Chef’s knife – for chopping the onion, garlic, carrots, celery, red bell pepper and ginger
3. Cutting board – to safely chop all the fresh veggies
4. Measuring spoons and cups – to measure out the spices, broth, and water
5. Wooden spoon – for stirring and blending the flavor as everything cooks
6. Can opener – to open the diced tomatoes can
7. Citrus juicer – or just your hand, to squeeze the lemon juice in at the end
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp smoked paprika (optional)
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Juice of 1 lemon
Instructions:
1. Heat the olive oil in a large pot over medium heat and add the chopped onion, cook until it’s soft.
2. Mix in the minced garlic, diced carrots, celery, and chopped red bell pepper, and let them cook about 5 minutes until they start to get tender.
3. Add the grated ginger, ground cumin, ground coriander, turmeric, and smoked paprika if youd like, then stir well for about a minute.
4. Pour in the rinsed lentils, diced tomatoes with their juices, vegetable broth, and water and stir to combine.
5. Bring everything to a boil then lower the heat and let it simmer for about 25 to 30 minutes until the lentils are soft.
6. Stir in the chopped spinach or kale and cook for another 5 minutes until the greens are wilted.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from the heat and squeeze in the juice of one lemon, stirring well to mix the flavors.
9. Taste the soup and adjust any seasonings if needed.
10. Serve your detox soup warm and enjoy your healthy, delicious meal!
