Description

A nourishing, plant-based soup brimming with vibrant vegetables, protein-packed lentils, and aromatic Moroccan spices. This detoxifying bowl is perfect for cleansing, digestion, and cozy weeknight meals.

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped white fingerling potato
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons ground 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
¼ cup tomato paste
1 cup unsweetened almond milk (or coconut milk)
1 tablespoon lemon juice

2–3 cups fresh spinach

Instructions

Sauté Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, carrot, potato, and minced garlic. Sauté for about 5 minutes until vegetables soften slightly.
Season: Add sea salt, black pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon to the pot. Cook for an additional 2 minutes, stirring frequently
Add Lentils: Stir in both green or brown lentils and red lentils. Sauté for 1–2 minutes to combine.
Add Liquids: Pour in vegetable broth, water, and tomato paste. Stir until tomato paste is dissolved. Bring the mixture to a boil.
Simmer: Reduce heat to low, cover, and let the soup simmer for 30 minutes, or until lentils and vegetables are tender.
Finish Soup: Remove the pot from heat. Stir in almond milk (or coconut milk), lemon juice, and fresh spinach. Continue stirring until spinach has wilted.
Serve: Ladle the soup into bowls and serve immediately.

Notes

For a creamier texture, use coconut milk instead of almond milk.

If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.

This soup can be made ahead and stored in the refrigerator for up to 3 days.

Garnish with fresh parsley, a dollop of coconut yogurt, or a squeeze of lemon juice before serving.