Description
A delicious and healthy Detox Moroccan Lentil Soup packed with nutritious ingredients and vibrant spices, perfect for a cozy meal.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth or water
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 1 teaspoon cinnamon
- Salt and black pepper to taste
- 2 cups fresh spinach or kale
- 1 tablespoon olive oil
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until softened.
- Incorporate the rinsed lentils, diced tomatoes (with juices), vegetable broth (or water), and spices: cumin, coriander, smoked paprika, turmeric, cinnamon, salt and pepper. Stir to combine.
- Bring the mixture to a rolling boil. Reduce heat to a simmer, cover, and cook for about 30 minutes until lentils are tender.
- Add the spinach or kale and squeeze lemon juice over the soup, stirring to wilt the greens.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
For a low-carb option, swap lentils for cauliflower rice. Ensure to use vegetable broth for vegan and gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg