December 3, 2019

by Alyssa

Detox Moroccan Lentil Soup

Jump To Recipe

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

Detox Lentil Soup Recipe

It's officially soup season and I'm so here for it! Today we're whipping up a delicious detox soup recipe that is packed with flavor, but also protein and fiber. This hearty soup is going to quickly become your new favorite – especially if you love spice!

What are we making? We're making a glorious Moroccan Lentil Soup full of chopped veggies, starchy potatoes, two types of lentils and all the spices!

The Moroccan spices we're using are warming, great for digestion and so tasty. We've got turmeric, ginger, cumin, cinnamon and smoked paprika which makes this soup extra cozy! It's also freezer-friendly, meal prep-friendly AND made in just one pot!

Watch How to Make Moroccan Lentil Soup

Types of Lentils

Benefits of Eating Lentils

Lentils are one of my favorite ingredients to add to soups. For starters, they're super high in protein. In fact, lentils have more protein than most other beans. Lentils are also high in fiber, so they're filling and hearty.

And finally, lentils cook quickly and have an amazing texture. They typically take about 40 minutes (max) to cook and give a soup a somewhat meat-like texture which is perfect for those of us who have meat eaters in our houses.

But what types of lentils are best? The answer is any of them!

how to make lentil soup

Best Types of Lentils for Soup

There are three main types of lentils that work really well in soup:

  1. Green/Brown Lentils: my go-to lentils for soup are green or brown. They cook in about 35 – 40 minutes and hold their shape. They have a mellow flavor, but help give you that meaty texture. They're also really easy to find at most grocery stores!
  2. Red Lentils: these are perfect for soup when you use them in combination with something else. Red lentils cook very quickly and don't hold their shape. They break down and turn quite thick. I love adding them into soups as a secondary ingredient because they help thicken the soup while not affecting the flavor AND adding protein at the same time.
  3. French Lentils: these are my last choice because of the texture. They're kind of on the crunchy side and I find that they don't blend in as much. I'd say that if you want to use French lentils, you'd be better off with a brothy soup (not thick like this one).
Best Lentil Soup Recipe

How to Make Moroccan Lentil Soup: 3 Ways

Now let's chat soup, specifically how to make it. I'm sure you already know how to actually make soup, but I thought it might be helpful to break down the three ways I personally like to make soup. You can also use these three methods for making this Moroccan lentil soup:

How to make Moroccan Lentil Soup:

  1. Stove Top: this method is what you'll find below. It's quick and it allows you to build the flavor as you cook. I personally usually make soup this way because I'm not a great planner and it's easy. I use my Le Creuset Dutch Oven for this.
  2. Slow Cooker: you could also totally make this detox lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 – 6 hours on low, 3 – 4 on high. Here's the slow cooker I have at home.
  3. Instant Pot: I'll be honest and say that I haven't nailed the InstantPot yet, but I do love using it to make soup. For this recipe, I'd say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!
Healthy Lentil Soup Recipe

An Easy Vegan Meal Prep Recipe

Soup is a great meal prep option. This recipe makes six servings so you can make it on a Sunday, serve it for dinner (with a small side salad) and then have a few portions leftover for lunches for the week!

If you are planning to meal prep this recipe, I'd recommend storing the portions individually with all the toppings. Since you'll be heating it up, the coconut yogurt will melt into the soup, which will actually be so delicious!

Here are the best meal prep containers for soup:

The bottom line when choosing containers, make sure you're using glass so that you can heat it up without worrying about plastic!

Moroccan Lentil Soup Recipe

How to Store Moroccan Lentil Soup

What I love about soup is that it makes great leftovers.

You can either keep it in the fridge for 4 – 5 days and reheat it as you want, or you could freeze it.

The best way to freeze soup is to store it in the size servings you plan to eat. If you want a meal for two, freeze two portions. Just for one lunch? Freeze just one. That way you'll only end up thawing what you need.

Bowl of Detox Lentil Soup

Topping Ideas for Moroccan Lentil Soup

And finally, before you dive into this amazing soup, let's talk toppings! Toppings for me are a must and I love having some fun with them. I try to make it color, I try to have something spicy and I always do something cooling as well.

Here's what I love to top my lentil soup with:

  • Coconut yogurt or vegan sour cream: this adds some tang, some creaminess and also cools the soup down a bit so you can dive right in!
  • Chopped jalapeños: these add some crunch and some spice! Another option here would be red pepper flakes.
  • Chopped red onion: I partly use these for color, but also for a little bite.
  • Fresh herbs: you can never go wrong with herbs! They brighten up a dish, add a nice pop of color and really do help with the freshness element. For this soup, I'd recommend parsley or cilantro!

And that's pretty much it! Now you're ready to dig in and enjoy your Moroccan Lentil Soup! I can't wait to hear what you think ❤️

My Favorite Dutch Oven

My absolute favorite pot for making soup! I've had this exact dutch oven for years and it still looks and feels almost new. I recommend the 7 1/4 qt for serving a crowd!

Detox Moroccan Lentil Soup

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 204kcal
Print Pin
Detox Moroccan Lentil Soup Recipe
4.56 from 304 votes

Ingredients

Instructions

  • Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
  • Add lentils and saute 1 – 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  • Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
  • For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

Video

Notes

Other cooking method ideas:
  1. Slow Cooker: you could also totally make this detox lentil soup in the slow cooker as well. Just add all the ingredients into your slow cooker, stir it together and let it cook. It should cook for 4 – 6 hours on low, 3 – 4 on high. Here's the slow cooker I have at home.
  2. Instant Pot: I'll be honest and say that I haven't nailed the InstantPot yet, but I do love using it to make soup. For this recipe, I'd say start with the saute setting to cook your veggies and then add the rest of the ingredients in. Cook it on high for about 10 minutes and let the pressure release naturally for 10 minutes. I have the 6qt Instant Pot and love it!
Note: I haven't teseted these yet, so if you do, let us know in the comments!

Nutrition

Serving: 1.5cups | Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 718mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg

shop this post

rate this recipe

197 comments

share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!

197 comments
LEAVE A COMMENT

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi. I’m on a budget and I was wondering if I could use only one type of lentil for the recipe. I only have brown.

  2. This is a great hearty soup! Delicious and easy to make. I used coconut milk and regular greek yogurt and jalapeno for toppings and was delicious.

  3. I’m shocked at how good this is! I expected it to be alright, but it’s actually one of my favorite dishes now. I used coconut milk instead of almond and added my usual onion and garlic powder and suggested toppings.

  4. Sooo good! Was looking for hearty vegetarian meals during lent and ended up making this 3 times in less than 2 mos. Each day its in the fridge, the better it gets! Thank you for sharing.

  5. I made this wonderful recipe in the Instant Pot as well. I would suggest adding the last 3 ingredients after the steam has been released. The spinach won’t be overcooked and the lemon flavor stays crisp and fresh.

  6. I’ve made this really wonderful soup many times and always in the instant pot. Your timing suggestions for the IP are perfect! I just made for this evening’s dinner and can’t wait to sit down to eat!

  7. I made this and didn’t quite follow exactly. I doubled the recipe and didn’t have enough ginger. Forgot the water and only had brown lentils. Everything else was pretty close. Still turned out great!

  8. This soup is so delicious and nutritious. Easy to follow recipe and perfect amount of spices. Will definitely make it again.

  9. I’ve made this recipe about 4 times now! It’s so yummy and today I am doubling because I never have left overs! Super simple and full of flavor! Thanks for the recipe 🙂

  10. I made this with the Instant Pot and your suggestions worked perfectly! I did let it sit for 10 minutes before releasing the pressure and it is delicious! Thank you for the recipe!

  11. Love! Made in Instant Pot and came out perfect! Cooked at HP for 18 min then instant release. Added spinach and let naturally wilt down after releasing pressure. Used same amount of liquid listed in recipe, reduced cinnamon to 1/2 tsp (personal preference). Kids loved it too!

  12. Loved the recipie! Super easy to meal prep and eat at lunch for work. Just wondering about the calories? What does 204k cals translate to in normal calories?

  13. Absolutely delicious! I added cocnut milk coconut (unsweetened) yogurt red onion jalapeños crushed red pepper and cilantro on top. Made with homemade gf cornbread 🤤 this will be a staple in our house! Thank you

  14. I made this in the Instant Pot twice with great success!!! I subbed out a bag of frozen sweet potato chunks instead of the white potato. I sauteed the veggies and cooked on high for appx 20 min (i like my lentils nice and soft).At the end I used apple.cider vinegar because I didnt have any limes or lemons and I used a bag of frozen chopped spinach and let it heat up on saute setting. Soooo yummy!!! We eat it like.chili with cheese and plain yogurt on top and some tortilla chips

  15. I hardly ever leave a review but this recipe was AMAZING!! So good that every bite you go “oh wow this is delicious”! Thank you for sharing this gift!

  16. I love this recipe but today I’m trying it in the crockpot and wondering if I still put the coconut milk lemon and spinach in after done or at same time as others… thanks so

  17. OMG this is sooo good! I made it for the first time today and used zucchini in place of potato… coconut greek yogurt and jalapeño as topping.. this is awesome! Thank you fr sharing this recipe!

  18. What a great recipe!! I’ve made this soup multiple times and it is always delicious! And filling 🙂
    Its great as is and also works well with any added personal variations with spices! Absolutely a winner 🙂

    • Up to you! I use unsweetened but they both work depending on your almond milk preferences. You can also use coconut milk!

  19. East to make, very delicious! 😋 I find it hard to find tasty and at the same time nutritious easy recipes. This definitely gonna be one of my meal prep staples. thank you!

    • I made it for for the first time today, followed the recipe exactly. Seemed a bit bitter and acidic, any suggestions to change it? Are used unsweetened, light coconut milk; if I used sweetened full fat coconut milk would that make a difference?

      • Hi! You could also try making it with almond milk (that is what I typically use). Or if you use coconut milk I would definitely recommend topping it with coconut yogurt to make it creamy! 🙂

  20. Looks like a great recipe! I do have a few questions:
    1. Can you sub a regular, Idaho potato for the fingerling?
    2. Can you use regular cow’s milk instead of almond milk?

    Thanks!

    • You could double on the carrots or try fennel or leeks! Extra onion would work too 🙂

  21. Made a huge pan of this – absolutely gorgeous!!! And so easy to make! Lush, warming and not too hot – perfect! I will be taking it to work for lunch for next 7 days!! Thank you for sharing the recipe x

  22. I made this soup yesterday and although I didn’t have all the ingredients and it was hard working with cups as a European 😉 it was really good! I was wondering.. I used canned lentils because my husband bought those instead of dried lentils, does it make a difference? The soup also wasn’t as thick as in the video, I thought maybe that had to do with canned lentils instead of dried? Anyways, we both loved the soup so it’s definetely a keeper!

    • Canned lentils definitely might have played a role in the texture! I’m glad the flavor was still there though!!

  23. Hi, I just finished making it and I’m even over the time you suggested to cook it, I followed the recipe to the tea and I used coconut milk instead of almond milk. It just seems too watery. Do you have any suggestions or reason for this happening? I followed the recipe exactly and I used coconut milk instead of almond milk. It just seems too watery. Do you have any suggestions to fix this and reason for this happening?

  24. I just made this tonight and it was so good. Followed the recipe to a T, and I think it turned out fantastic. It’s a nice vegetarian (maybe vegan?) meal, especially since I’ve been trying to eat less meat as of late.

    FREE EMAIL SERIES

    5 Secrets to Cooking with Quinoa

    New tips for making ultra-delicious quinoa dishes!

    • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.
    • This field is for validation purposes and should be left unchanged.

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.