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
Units
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- 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.