Description
A warm, comforting bowl of Detox Moroccan Lentil Soup, bursting with vibrant spices and nourishing ingredients, perfect for a wholesome reset or a flavorful weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 medium sweet potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Coconut yogurt or dairy-free yogurt (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic, carrots, celery, and bell pepper. Cook for 5 minutes until softened.
- Stir in cumin, turmeric, cinnamon, paprika, black pepper, and red pepper flakes. Toast for 1 minute.
- Add lentils, sweet potato, and canned tomatoes with juice. Stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30–35 minutes until lentils and vegetables are tender.
- Stir in lemon juice and adjust salt or seasoning as needed.
- Garnish with chopped herbs and a swirl of coconut yogurt if using. Serve hot.