Description
This nourishing Moroccan-inspired lentil soup is packed with protein, fiber, and bold spices like turmeric, cumin, and cinnamon. Featuring a blend of green and red lentils, hearty vegetables, and creamy plant-based milk, it’s a detoxifying, anti-inflammatory, and deeply satisfying meal.
Ingredients
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1 tablespoon avocado oil
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped carrot
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1 cup chopped white fingerling potato
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2 garlic cloves, minced
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1 teaspoon sea salt (+ more to taste)
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1 teaspoon black pepper (+ more to taste)
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2 teaspoons turmeric
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2 teaspoons ground cumin
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2 teaspoons ground ginger
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2 teaspoons smoked paprika
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1 teaspoon ground cinnamon
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1 cup green or brown lentils
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1 cup red lentils
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4 cups vegetable broth
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2 cups water
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1/4 cup tomato paste
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1 cup almond milk (or coconut milk, based on preference)
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1 tablespoon lemon juice
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2–3 cups spinach
Instructions
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In a large pot, heat avocado oil over medium heat.
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Add onion, celery, carrot, and potato. Sauté for 5–7 minutes until softened.
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Stir in garlic, salt, pepper, turmeric, cumin, ginger, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
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Add both types of lentils, vegetable broth, water, and tomato paste. Stir well to combine.
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Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils and vegetables are tender.
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Stir in almond or coconut milk, lemon juice, and spinach. Simmer for an additional 5 minutes until spinach is wilted.
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Taste and adjust seasoning if needed.
- Serve hot, optionally with fresh herbs or a squeeze of lemon.
Notes
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For a creamier texture, partially blend the soup using an immersion blender.
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Use coconut milk for a richer, sweeter flavor; almond milk for a lighter version.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan