Description
This Detox Moroccan Lentil Soup is a warm, comforting, and nutrient-packed recipe perfect for cleansing and nourishing your body. Featuring a blend of fragrant spices like cumin, turmeric, paprika, and cinnamon, along with hearty lentils, fresh vegetables, and creamy coconut milk, this soup is both flavorful and wholesome. Ready in just 50 minutes, it’s a delicious way to enjoy a healthy, plant-based meal that supports detoxification and satisfies your appetite.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 carrots, chopped
- 2 celery stalks, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
Main Ingredients
- 1 cup brown or green lentils, rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth
- 1/2 cup canned coconut milk
- Juice of 1 lemon
Seasonings and Garnish
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat and Sauté: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onions become soft and translucent, releasing a fragrant aroma.
- Add Vegetables: Stir in the chopped carrots and celery. Cook for about 5 minutes, allowing the vegetables to slightly soften while retaining a bit of crunch.
- Toast Spices: Add ground cumin, turmeric, paprika, and cinnamon into the pot. Toast the spices by stirring continuously for 1 to 2 minutes to enhance their flavors without letting them burn.
- Add Lentils and Liquids: Pour in the rinsed lentils, canned diced tomatoes, and vegetable broth. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes or until the lentils are tender and cooked through.
- Add Coconut Milk: Stir in the canned coconut milk and let the soup heat through for an additional 5 minutes to combine the flavors and add creaminess.
- Finish and Season: Turn off the heat, add the juice of one lemon, and season the soup with salt and pepper to taste. Stir to combine all ingredients evenly.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley for a burst of herbal freshness and color.
Notes
- Rinsing lentils before cooking helps remove debris and reduces foam during cooking.
- Adjust the amount of spices to your taste preference, adding more for a spicier soup.
- You can substitute coconut milk with another plant-based milk or cream if desired, but coconut milk offers a rich texture and subtle sweetness.
- For extra protein, add cooked chickpeas or shredded chicken at the end of cooking.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
