Description
This Detox Moroccan Lentil Soup is a nourishing and flavorful blend of spices, vegetables, and lentils simmered to perfection in a light coconut milk broth. Perfect for a healthy detox, this hearty soup combines traditional Moroccan spices with fresh ingredients for a comforting, nutrient-rich meal that supports digestion and overall wellness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
Vegetables
- 2 carrots, chopped
- 2 celery stalks, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
Lentils and Liquids
- 1 cup brown or green lentils, rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable broth
- 1/2 cup canned coconut milk
Finishing Touches
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until the onion softens and the mixture becomes fragrant, about 3-5 minutes.
- Add Vegetables: Stir in chopped carrots and celery, cooking for about 5 minutes to slightly soften the vegetables while blending flavors.
- Toast Spices: Add ground cumin, turmeric, paprika, and cinnamon to the pot. Cook for 1-2 minutes, stirring frequently, to toast the spices and release their aroma.
- Add Lentils and Liquids: Pour in rinsed lentils, canned diced tomatoes, and vegetable broth. Bring the mixture to a boil to start the cooking process.
- Simmer Soup: Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the lentils are tender and fully cooked.
- Incorporate Coconut Milk: Stir in the canned coconut milk and continue heating the soup for an additional 5 minutes, allowing the flavors to meld and the soup to become creamy.
- Finish with Lemon and Seasoning: Turn off the heat, stir in the fresh lemon juice, and season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot for a comforting and nutritious meal.
Notes
- Use green or brown lentils as they hold their shape better during cooking compared to red lentils.
- Adjust the spices according to your preference for heat and flavor.
- For a thicker soup, reduce the amount of vegetable broth slightly.
- To make this recipe vegan and vegetarian, ensure the vegetable broth used is plant-based.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
