DETOX MORROCAN LENTIL SOUP

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This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that’s great for digestion and the liver. Easy to make, packed with protein and delicious!

It’s authoritatively soup season and I’m so here for it! Today we’re preparing a delightful detox soup formula that is loaded with flavor, yet in addition protein and fiber. This generous soup will immediately turn into your new top pick – particularly on the off chance that you love spice!What would we say we are making? We’re making a radiant Moroccan Lentil Soup loaded with cleaved veggies, dull potatoes, two kinds of lentils and every one of the flavors!

The Moroccan flavors we’re utilizing are warming, extraordinary for absorption thus scrumptious. We have turmeric, ginger, cumin, cinnamon and smoked paprika which makes this soup additional comfortable! It’s likewise cooler well disposed, dinner prep-accommodating AND made in only one pot!

Lentils are one of my #1 fixings to add to soups. First of all, they’re really high in protein. Truth be told, lentils have more protein than most different beans. Lentils are likewise high in fiber, so they’re filling and hearty.And at long last, lentils cook rapidly and have a stunning surface. They ordinarily require around 40 minutes (max) to cook and give a soup a fairly meat-like surface which is ideal for those of us who have meat eaters in our homes.

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In any case, what sorts of lentils are ideal? The appropriate response is any of them!

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that’s great for digestion and the liver. Easy to make, packed with protein and delicious!

Ingredients

  • 1 tablespoon avocado oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped white fingerling potato
  • 2 garlic cloves , minced
  • 1 teaspoon sea salt (+ more to taste)
  • 1 teaspoon black pepper (+ more to taste)
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 cup green or brown lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 cup tomato paste
  • 1 cup almond milk (or coconut milk depending on your preference)
  • 1 tablespoon lemon juice
  • 2 – 3 cups spinach.

Instructions

  • Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
  • Add lentils and saute 1 – 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  • Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
  • For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!
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Notes

Other cooking method ideas:

  1. Slow Cooker: you could also totally make this detox lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 – 6 hours on low, 3 – 4 on high. Here’s the slow cooker I have at home.
  2. Instant Pot: I’ll be honest and say that I haven’t nailed the InstantPot yet, but I do love using it to make soup. For this recipe, I’d say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!