I recently prepared a bowl of Moroccan Lentil Soup featuring olive oil, garlic, diced carrots and fresh tomatoes. The infusion of cumin, coriander, turmeric and a pinch of cinnamon pairs perfectly with tender lentils, celery and onion. I finish it with lemon juice and parsley for bright, appealing flavor.

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I’ve always been on the hunt for recipes that make your body feel great and this detox Moroccan lentil soup definitely fits the bill. I began by heating 1 tbsp olive oil in a pot and sautéing a medium chopped onion with 2 garlic cloves until they became soft and a bit golden.

Then I tossed in diced carrots and celery that give the soup a nice crunch while boosting its nutritional punch. The dried brown lentils and a can of diced tomatoes are added next along with 4 cups of vegetable broth.

It all simmers together with ground cumin, ground coriander, turmeric powder and a pinch of cinnamon to create a unique flavor profile. I always finish it off by stirring in the juice of 1 lemon and a handful of fresh spinach.

Top it with a little fresh cilantro for garnish. This recipe is a solid option for anyone into vegan lentil soup or healthy meatless meals that are as vibrant as they are nourishing.

Why I Like this Recipe

1. I really like how this recipe makes me feel healthy, like it’s a detox that not only tastes good but also helps my digestion and liver.
2. I love the mix of flavors from spices like cumin and turmeric, which gives it a warm, almost comforting taste thats perfect for chilly nights.
3. I appreciate how easy it is to make since I can simply throw in the veggies and lentils, simmer them, and have a hearty meal ready when im short on time.
4. I dig that I can add extra spinach whenever I want to boost its nutritional value while keeping it light, so every time I make it i feel like i’m treating myself to something wholesome.

Ingredients

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Olive oil provides healthy fats that help absorb spices and adds a slight rich flavor.
Onion adds natural sweetness and depth while giving fiber that’s real good for digestion.
Lentils are loaded with protein, fiber, and carbs that fuel energy, keepin you full longer.
Tomatoes add tang and vitamins, bursting with antioxidants for a healthy boost in every bite.
Lemon juice infuses a zesty sour kick that lifts the overall broth flavor immensely.
Spinach throws in extra vitamins and minerals, balancing the soup with a mild earthiness.
Minced garlic releases bold flavor and potent healthful compounds like allicin, warming every soup spoonful.

Ingredient Quantities

1 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup dried brown lentils, rinsed

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

a pinch of cinnamon

Salt and pepper to taste

Juice of 1 lemon

2 cups fresh spinach (optional)

Fresh cilantro or parsley for garnish

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery and cook until they start to soften, about 5 minutes.

2. Stir in the 1 cup of rinsed brown lentils and let them toast for a minute so they get a little nutty.

3. Pour in the can of diced tomatoes and 4 cups of vegetable broth, then mix everything together real good.

4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and a pinch of cinnamon into the pot. Don’t forget to season with salt and pepper to taste.

5. Bring the whole mixture to a simmer and then lower the heat. Let it cook for about 25-30 minutes until the lentils are nice and tender.

6. Once the lentils are tender, squeeze in the juice of 1 lemon and stir it in.

7. If you want to add a bit of extra color and nutrition, toss in 2 cups of fresh spinach and let it cook for another 2-3 minutes until it wilts.

8. Taste the soup and adjust the salt and pepper if it needs a little extra kick.

9. Ladle the soup into bowls, and garnish with freshly chopped cilantro or parsley before serving. Enjoy your detox meal!

Equipment Needed

1. Large pot – you’ll need this for sautéing veggies and simmering the soup
2. Cutting board – for chopping the onion, garlic, carrots, and celery
3. Chef knife – to chop all your ingredients safely and efficiently
4. Measuring spoons and cups – to measure olive oil, spices, lentils, and broth
5. Can opener – to open that can of diced tomatoes
6. Colander – to rinse the brown lentils properly
7. Citrus juicer (or just use your hands) – to easily squeeze the lemon juice
8. Stirring spoon – for mixing everything well while cooking
9. Ladle – to serve up your delicious soup into bowls

These tools are essential, and using them correctly helps in retaining the nutritional benefits of the ingredients while making the process easier.

FAQ

Q: Can i use a different type of lentil? A: Yeah, you can use red or green lentils if you dont have brown ones, just remember that the cook time might change.

Q: Is this soup completely vegan? A: Yup, the recipe is totally vegan as written so you dont have to worry about any animal products.

Q: How long do i need to cook the soup? A: It takes around 40 to 60 minutes for the lentils to be soft and for the flavors to blend in well.

Q: Can i change the spinach to another green? A: Sure, you could use kale or swiss chard. Keep in mind that they might need a bit longer to cook so add them towards the end.

Q: How do i store any leftovers? A: Just put it in an airtight container and it should last in the fridge for about 3 days. When you reheat it on the stove or in the microwave, make sure to heat it evenly.

Detox Moroccan Lentil Soup Recipe Substitutions and Variations

If you don’t have olive oil, try using avocado oil or even melted coconut oil for a slightly different flavor.
If you can’t find dried brown lentils, red lentils are a good swap. They cook faster, but they tend to break down more.
If you don’t have vegetable broth, chicken broth works fine or you can even use water mixed with a bouillon cube for extra flavor.
If fresh spinach isn’t available, kale or Swiss chard (torn into bite-sized pieces) make a nice alternative.

Pro Tips

1. Toast the lentils in the pot after you’ve heated the oil with your veggies—it really brings out their nutty flavor so don’t rush this step.
2. When you add your spices, let them cook with the veggies for a minute or two so they get a chance to bloom. This little trick makes all the difference in tast.
3. Let the soup simmer a bit longer if you can. It helps all the flavors to mix together properly and gives the veggies and lentils more time to soften.
4. Lastly, always taste as you go. Sometimes a little extra lemon juice or salt at the end is all you need to really turn your soup into a knockout meal.

Detox Moroccan Lentil Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Large pot – you’ll need this for sautéing veggies and simmering the soup
2. Cutting board – for chopping the onion, garlic, carrots, and celery
3. Chef knife – to chop all your ingredients safely and efficiently
4. Measuring spoons and cups – to measure olive oil, spices, lentils, and broth
5. Can opener – to open that can of diced tomatoes
6. Colander – to rinse the brown lentils properly
7. Citrus juicer (or just use your hands) – to easily squeeze the lemon juice
8. Stirring spoon – for mixing everything well while cooking
9. Ladle – to serve up your delicious soup into bowls

These tools are essential, and using them correctly helps in retaining the nutritional benefits of the ingredients while making the process easier.

Ingredients

1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup dried brown lentils, rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
a pinch of cinnamon
Salt and pepper to taste
Juice of 1 lemon
2 cups fresh spinach (optional)
Fresh cilantro or parsley for garnish

Directions

Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery and cook until they start to soften, about 5 minutes.
Stir in the 1 cup of rinsed brown lentils and let them toast for a minute so they get a little nutty.
Pour in the can of diced tomatoes and 4 cups of vegetable broth, then mix everything together real good.
Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and a pinch of cinnamon into the pot. Don't forget to season with salt and pepper to taste.
Bring the whole mixture to a simmer and then lower the heat. Let it cook for about 25-30 minutes until the lentils are nice and tender.
Once the lentils are tender, squeeze in the juice of 1 lemon and stir it in.
If you want to add a bit of extra color and nutrition, toss in 2 cups of fresh spinach and let it cook for another 2-3 minutes until it wilts.
Taste the soup and adjust the salt and pepper if it needs a little extra kick.
Ladle the soup into bowls, and garnish with freshly chopped cilantro or parsley before serving. Enjoy your detox meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.