Detox Moroccan Lentil Soup is a bold, nourishing, and deeply flavorful plant-based dish packed with protein-rich lentils, warming spices, and fresh vegetables. Infused with traditional Moroccan flavors like cumin, turmeric, cinnamon, and a hint of lemon, this vibrant soup supports digestion, energy, and overall wellness—perfect for a reset meal or cozy, nutritious comfort food.
Why You’ll Love This Recipe
- Flavorful and warming – Spices like cumin and cinnamon add depth without the need for heavy ingredients.
- Naturally detoxifying – Full of fiber, antioxidants, and anti-inflammatory ingredients.
- Plant-based protein – Lentils keep you full and satisfied.
- Great for meal prep – Tastes even better the next day.
- Easy to make – One pot, simple steps, and pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Garlic cloves, minced
- Carrots, diced
- Celery, diced
- Fresh ginger, grated
- Crushed tomatoes (canned or fresh)
- Dry green or brown lentils (rinsed)
- Ground cumin
- Ground turmeric
- Ground cinnamon
- Paprika
- Cayenne pepper (optional, for heat)
- Salt and black pepper
- Vegetable broth or water
- Lemon juice (for brightness)
- Fresh cilantro or parsley (for garnish)
Directions
- Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and ginger and cook for 1 more minute.
- Add Spices and Tomatoes:
- Stir in cumin, turmeric, cinnamon, paprika, cayenne (if using), salt, and pepper.
- Add crushed tomatoes and cook for 2–3 minutes to develop flavor.
- Add Lentils and Broth:
- Stir in lentils and pour in the broth or water.
- Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender.
- Finish and Serve:
- Stir in lemon juice to brighten the flavors.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro or parsley.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Add greens: Stir in chopped spinach or kale in the last 5 minutes.
- Chunky or smooth: Blend part of the soup for a thicker texture.
- Boost protein: Add chickpeas or quinoa for extra nutrients.
- Spice it up: Increase cayenne or add harissa for bold heat.
- Grain add-in: Serve over cooked rice, couscous, or farro for a heartier meal.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium heat or microwave until hot. Add a splash of broth if needed.
FAQs
Can I use red lentils?
Yes, but red lentils cook faster and break down more, resulting in a creamier texture.
Do I need to soak lentils?
No soaking is required—just rinse well before cooking.
Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours. Add lemon juice just before serving.
Is this soup spicy?
It has a mild warmth, but you can adjust the heat by adding more or less cayenne.
What broth works best?
Vegetable broth adds the most flavor, but water works fine with enough seasoning.
Can I use fresh tomatoes?
Yes, just dice and simmer longer to break them down properly.
How do I thicken the soup?
Blend a portion of it with an immersion blender or simmer longer uncovered.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free—just confirm with packaged items.
Can I add meat?
Sure! Shredded chicken or ground turkey can be added if you’re not keeping it vegetarian.
How can I add creaminess without cream?
Blend part of the soup or stir in a spoonful of tahini or coconut milk for richness.
Conclusion
Detox Moroccan Lentil Soup is the perfect mix of hearty, healthy, and flavorful. With its warm spices, nutrient-dense ingredients, and simple prep, it’s a go-to recipe for cold nights, clean eating weeks, or anytime you want a nourishing, feel-good meal. Give it a try and experience the delicious comfort of global flavors in one wholesome bowl!
Print
Detox Moroccan Lentil Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-Inspired
Description
This Detox Moroccan Lentil Soup is a vibrant, spiced one-pot meal that’s as comforting as it is healthy. Inspired by traditional Moroccan flavors, it’s loaded with lentils, vegetables, and bold spices that help support digestion and boost energy.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth or water
- Juice of 1/2 lemon or 1 tablespoon apple cider vinegar (for brightness)
- 2 cups chopped kale or spinach (added at the end)
- Fresh cilantro or parsley, for garnish
Instructions
-
Sauté the Base:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery, and cook for about 5 minutes until softened.
- Stir in garlic, sweet potato, and all the spices, cooking for another 1–2 minutes to bloom the flavor.
-
Add Lentils & Simmer:
- Stir in lentils, diced tomatoes, and broth.
- Bring to a boil, then reduce heat to low and simmer, covered, for 30–35 minutes, or until lentils and sweet potatoes are tender.
-
Finish & Serve:
- Stir in lemon juice and chopped kale or spinach; cook for another 5 minutes until greens are wilted.
- Taste and adjust salt and seasoning if needed.
- Ladle into bowls and garnish with fresh herbs.
Notes
-
Sauté the Base:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery, and cook for about 5 minutes until softened.
- Stir in garlic, sweet potato, and all the spices, cooking for another 1–2 minutes to bloom the flavor.
-
Add Lentils & Simmer:
- Stir in lentils, diced tomatoes, and broth.
- Bring to a boil, then reduce heat to low and simmer, covered, for 30–35 minutes, or until lentils and sweet potatoes are tender.
-
Finish & Serve:
- Stir in lemon juice and chopped kale or spinach; cook for another 5 minutes until greens are wilted.
- Taste and adjust salt and seasoning if needed.
- Ladle into bowls and garnish with fresh herbs.