Detox Moroccan Lentil Soup

Detox Moroccan Lentil Soup

What are we making? We're making a great Moroccan Lentil Soup brimming with slashed veggies, boring potatoes, two sorts of lentils and all the flavors!  #moroccan #lentilsoup #soup #recipes #easyrecipes

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

Ingredients

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

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!

Notes

Other cooking method ideas:

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.

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!

Note: I haven't teseted these yet, so if you do, let us know in the comments!

This article is adapted from this site.