When life gets a little too busy (okay… a lot too busy), a steaming bowl of Detox Moroccan Lentil Soup is exactly the kind of nourishing magic your week needs. This vibrant, spice-kissed soup is loaded with lentils, veggies, and warming Moroccan flavors that feel like a cozy hug for your entire body. And yes—your kitchen will smell like it hired its own personal spice market.
I’m Chef Omar, and trust me when I say this bowl is as delicious as it is revitalizing. It’s the kind of dish I lean on when I’ve been recipe-testing way too many desserts (it happens!) or when friends pop by and need “something comforting but healthy.” This soup delivers every time.
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Why You’ll Love This Detox Moroccan Lentil Soup
Let me paint the picture: hearty lentils, velvety coconut or almond milk, tender veggies, warm turmeric, bright lemon, and a swirl of spinach at the end—simple, nourishing ingredients doing big things.
Whether you’re trying to reset after a long weekend, meal-prep like a pro, or sneak more plant-based meals into your routine, this Detox Moroccan Lentil Soup makes it delightfully easy. It’s weeknight-friendly, freezer-friendly, and kid-approved (well, depending on the kid—but the creamy texture definitely helps!).
And the best part? The flavors taste like you spent hours tending to it… even though it basically cooks itself.
Ingredients You’ll Need
Here’s everything that goes into this wonderfully detoxifying pot:
- 1 tablespoon avocado oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped white fingerling potato
- 2 garlic cloves, minced
- 1 teaspoon sea salt (+ more to taste)
- 1 teaspoon black pepper (+ more to taste)
- 2 teaspoons 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
- 1/4 cup tomato paste
- 1 cup almond milk (or coconut milk for extra creaminess)
- 1 tablespoon lemon juice
- 2–3 cups spinach
Optional—but fabulous—garnishes: coconut yogurt, fresh parsley, cracked pepper, pepper flakes, and sliced jalapeño.
How to Make Detox Moroccan Lentil Soup
1. Build the Flavor Base
Heat your avocado oil in a large pot or Dutch oven. Add the onion, celery, carrot, potato, and garlic. Sauté for about 5 minutes, just until the veggies start to soften.
This is where the magic begins—because once the spices hit the pan, the aroma alone will convince your family you’re doing serious culinary work.
2. Bloom the Spices
Sprinkle in the salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for 2 minutes.
This quick step deepens the flavor and wakes up every spice. Don’t skip it!
3. Add the Lentils
Stir in the green (or brown) lentils and the red lentils. Let them mingle with the veggies and spices for 1–2 minutes.
The mix of lentil types gives this Moroccan Lentil Soup its signature body—green/brown for heartiness, red for creaminess.
4. Pour, Stir, Simmer
Add the broth, water, and tomato paste. Stir until the tomato paste dissolves completely.
Bring everything to a boil, then cover and reduce the heat. Let it simmer for 30 minutes.
This is your cue to light a candle, sneak a quick meditation, or answer those emails we all pretend don’t exist.
5. Add Creaminess + Greens
Remove the pot from heat. Stir in the almond milk (or coconut milk), lemon juice, and spinach.
The spinach wilts within seconds, and the soup transforms into a silky, golden bowl of goodness.
6. Serve + Garnish Like a Chef
Serve immediately and add your favorite toppings. I love a little coconut yogurt dollop, a sprinkle of parsley, cracked pepper, and a few jalapeño slices. The combination of creamy, fresh, and spicy makes each bite chef’s kiss.
Chef Omar’s Tips for the Best Moroccan Lentil Soup
- Your lentils are not divas—don’t overthink it. Green, brown, red… all happy to be here. Just avoid canned lentils; they get mushy fast.
- Want extra detox benefits? Add a handful of fresh cilantro or squeeze in more lemon at the end.
- Coconut milk = luxury. If you want a richer, more comforting version, coconut milk is the move. Almond milk keeps it lighter.
- If your soup thickens overnight: Totally normal. Lentils are absorbers! Add a splash of broth or water when reheating.
- Don’t panic if your spices look intense. They mellow beautifully as the soup simmers and the almond milk blends everything together.
A little confession? This soup saved me once when friends came over on a Sunday night—completely unannounced—and all I had was a pile of veggies and a couple cups of lentils. Fifteen minutes of chopping later, we ended up slurping this soup out on the patio with crusty bread and way too much laughter. It’s been a go-to ever since.
FAQs About Detox Moroccan Lentil Soup
Can I freeze this soup?
Absolutely! This Detox Moroccan Lentil Soup freezes beautifully for up to 3 months. Just skip adding the spinach until reheating.
Can I swap the almond milk for coconut milk?
Yes! Coconut milk adds richness and pairs perfectly with Moroccan Lentil Soup flavors. Almond milk keeps things lighter and more detox-friendly.
What if I don’t have tomato paste?
You can use 1/2 cup crushed tomatoes or even a small amount of tomato sauce. The soup will still taste amazing.
How long does it keep in the fridge?
Stored in an airtight container, this soup lasts 4–5 days.
Pro tip: It tastes even better on day two.
Can I add protein?
Sure! Chickpeas are a great plant-based add-in. They blend seamlessly with the spices and texture.
Bring This Detox Moroccan Lentil Soup Into Your Kitchen
When you need a nourishing reset, a comforting bowl, or a flavor-packed dish that feels both wholesome and exciting, this Detox Moroccan Lentil Soup delivers every time. It’s simple, vibrant, and full of ingredients that make your body say, “Thank you, finally!”
So grab your apron, fire up that stove, and let’s bring this warm, fragrant beauty to life. Your home will smell incredible, your taste buds will do a little happy dance, and you’ll wonder why you didn’t make this sooner.
More Cozy Recipes & Helpful Guides to Try Next
If you loved this comforting bowl, here are a few more recipes and resources you might enjoy exploring. Each one pairs beautifully with the warm, nourishing flavors of this Detox Moroccan Lentil Soup and can help you bring even more delicious plant-powered meals into your kitchen:
- Discover another delicious spin on this flavor profile with this beautifully crafted version of Detox Moroccan Lentil Soup for even more inspiration.
- Learn the basics of tender, flavorful pulses with this helpful guide on how to cook pulses perfectly every time.
- Add a bright and refreshing dish to your weekly rotation with this vibrant red lentil salad — simple and nourishing.
- Warm up with another flavorful bowl and try this comforting lentil soup with a twist recipe.
- If you’re looking for perfect pairings, this guide breaks it all down beautifully: what food goes well with lentils.
Detox Moroccan Lentil Soup: A Comforting, Powerful Reset
- Total Time: ~40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy, nourishing Detox Moroccan Lentil Soup made with warm spices, hearty lentils, and fresh spinach. Creamy, comforting, and perfect for meal prep or a wholesome weeknight dinner.
Ingredients
1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped white fingerling potato
2 garlic cloves, minced
1 teaspoon sea salt (plus more to taste)
1 teaspoon black pepper (plus more to taste)
2 teaspoons 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
1/4 cup tomato paste
1 cup almond milk (or coconut milk)
1 tablespoon lemon juice
2–3 cups spinach
Optional toppings: coconut yogurt, fresh parsley, pepper flakes, cracked pepper, jalapeño slices
Instructions
Heat the avocado oil in a large stockpot or Dutch oven over medium heat.
Add the onion, celery, carrot, potato, and garlic. Sauté for 5 minutes until softened.
Sprinkle in the salt, pepper, turmeric, cumin, ginger, smoked paprika, and cinnamon. Cook for 2 minutes to bloom the spices.
Add both lentils and sauté for 1–2 minutes.
Pour in the vegetable broth, water, and tomato paste. Stir until fully dissolved.
Bring the soup to a boil, then cover and reduce to a simmer for 30 minutes.
Remove from heat and stir in the almond milk, lemon juice, and spinach until wilted.
Adjust seasonings and serve with optional garnishes.
Notes
Coconut milk creates a richer, creamier texture.
Add extra broth if the soup thickens after sitting.
Garnishes add brightness, spice, and creaminess for a beautiful finish.
Great for freezing—just add spinach when reheating.
- Prep Time: ~10 minutes
- Cook Time: ~30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 1 bowl (approx. 1.5 cups)
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg