Name: Detox Lentil & Veggie Soup – A Cozy Vegan Moroccan-Inspired Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: moroccan
Ingredients: 1 1/2 cups green or brown lentils, rinsed and drained; 2 tablespoons olive oil; 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 1 small zucchini, diced; 4 garlic cloves, minced; 2 cups baby spinach or kale, chopped; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon smoked paprika; 1/4 teaspoon cinnamon (optional); salt and black pepper to taste; 6 cups vegetable broth; 1 cup crushed tomatoes; 2 tablespoons fresh lemon juice; fresh cilantro or parsley, chopped, for garnish; lemon wedges, for serving; red chili flakes or olive oil drizzle, optional

Description

This nourishing Moroccan lentil and vegetable soup blends warming spices with hearty lentils for a light yet satisfying vegan meal. Perfect for chilly days or a post-holiday reset, it offers both comfort and detoxifying benefits.

Ingredients

Scale

1 1/2 cups green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 large yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

1 small zucchini, diced

4 garlic cloves, minced

2 cups baby spinach or kale, chopped

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

1/4 teaspoon cinnamon (optional)

salt and black pepper to taste

6 cups vegetable broth

1 cup crushed tomatoes

2 tablespoons fresh lemon juice

fresh cilantro or parsley, chopped, for garnish

lemon wedges, for serving

red chili flakes or olive oil drizzle, optional

Instructions

1. Rinse lentils under cold water and drain

2. Heat olive oil in a heavy-bottom pot over medium heat

3. Add onion, carrots, and celery and cook until vegetables soften and onion is translucent

4. Stir in garlic and cook until fragrant

5. Add cumin, coriander, turmeric, smoked paprika, and cinnamon and cook for one minute

6. Add lentils, vegetable broth, and crushed tomatoes and bring to a gentle boil

7. Reduce heat, partially cover, and simmer until lentils are tender, about 30 minutes

8. Stir in spinach or kale and cook until wilted

9. Add lemon juice and season with salt and pepper to taste

10. Adjust consistency as needed by adding broth or simmering to thicken

11. Serve hot garnished with cilantro or parsley and lemon wedges, with optional chili flakes or oil drizzle

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: stovetop
Cuisine: moroccan

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5
Sodium: 600
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 40
Fiber: 15
Protein: 12
Cholesterol: 0

Keywords: vegan lentil soup, moroccan lentil soup, lentil soup recipes, healthy soup recipes, tasty vegetarian recipes, detox soup