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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!
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!
In This Post: All You Need for Moroccan Lentil Soup
Watch How to Make Moroccan Lentil Soup
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!
Best Types of Lentils for Soup
There are three main types of lentils that work really well in soup:
- 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!
- 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.
- 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).
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:
- 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.
- 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.
- 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!
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:
- Oven Safe Glass Lock Container Set (this is a great deal and the round ones are perfect for soup)
- Divided Glass Lunch Containers
The bottom line when choosing containers, make sure you're using glass so that you can heat it up without worrying about plastic!
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.
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!
More Healthy Detox Soup Recipes
Detox Moroccan Lentil Soup
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 (+ 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 depending on your preference)
- 1 tablespoon lemon juice
- 2 – 3 cups spinach
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
- 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.
- 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!
Nutrition
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Yesss! Tastes great. Used coconut milk.
It will be a mainstay at our house! Thx.
It tastes good but I would adjust spices to my taste and probably skip cinnamon powder, add more veggies as well.
Thanks for the feedback!
This is a very good and modifiable recipe. Thank you.
I loved this recipe. Added a can of diced tomatoes and used coconut milk instead of almond milk. Thank you!
Amazing recipe! I keep coming back to it again and again!
Could l use greek yogurt instead of almond or coconut milk
Sure 🙂
Absolutely delicious. I did not make it vegan because I didn’t have coconut or almond milk so I left this out and I did use sour cream to top it. But this is delicious and the kind of recipe that can be tweaked to suit your tastes. I made it in my insta-pot . I didnt use both cups of water and definately had to add more liquid at the end but we loved the porridge consistency. I sauteed in the pot and then did 8 minutes on high pressure. I let it sit for another 8 minutes before I released and everything was very tender.
Did you leave it on the sauté mode when you used your instant Pot? Or switched it to pressure cook mode? Thanks!
I switched it to pressure mode after sauteing the vegetables
Delicious!!
So delicious! Thank you! Did crock pot and it turned out perfectly.
By celery, do you mean the root or the stem?
You will use the stalk of the vegetable
Hi! Love this recipe! I just noticed the nutritional values. Is the sodium correct on there? If so, what are some suggestions for lowering that?
The sodium will fluctuate with the ingredients you use. Use minimal salt and low sodium broth to keep your recipe on the lower side.
This was really tasty thank you….I followed it almost to a T. I added a little chili and garlic powder and some garam masala. I used only 1 cup of water instead of 2 since I used my instant pot. Cooked on high for 8 mins…PERFECT! Thank you so much
Not vegan with avo oil in it obviously, also the calories are incorrect, it’s over 300 -350 calories per serve, depending on the brand of tomato paste and type of vege broth you use. Perhaps you forgot to add the calories from the spices? But it is lovely. I added a little chili powder for some warmth.
I’m not sure what avocado oil you use but the ones we have used are vegan.
This recipe tasted as good as it looked!! Everyone enjoyed it and went back for a bit more!! 😊
Can I leave out the cinnamon? Not a fun of the flavour and want to know how it would impact the soup…
nope, if you do not like the taste of it you can omit it 🙂
Just made this soup and my family ate it heartily. I didn’t change this recipe at all, but might add just a touch more sea salt and lemon next time. This is a keeper, for sure!
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.
Yes you can use green or brown lentils, you don’t need both 🙂
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.
So glad you enjoyed it!!
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.
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.
Hooray! Makes me so happy to know it’s in your regular rotation now 🙂
Excited to try this soup. Can it be kept in the freezer. If so how’, how long? Thanks Again 🙂
yes, this soup can be frozen and is best if enjoyed in 3 to 5 months 🙂
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.
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!
So glad you are enjoying it, Ruth!! This is one of my favorite recipes too 🙂
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!
so glad it turned out great! 🙂 this is one of our favorites!
This soup is so delicious and nutritious. Easy to follow recipe and perfect amount of spices. Will definitely make it again.
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 🙂
I can’t find red lentils, is it ok if I use all brown or will it not thicken?
It is! It will change the texture a bit, but it should be totally fine 🙂
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!
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!
Thank you for sharing, Jen!! So glad everyone loved it 🙂
Delicious soup!! Perfect balance of spices. Thank you for sharing 🙂
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?
Those are normal calories 🙂
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
Yay!! I’m so so happy to hear that!
Amazing recipe! So nutritious but so good!
So glad you enjoyed!!
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
Thanks you SO much for sharing! There are always so many requests for IP directions, so this is awesome! xo
Absolutely amazing and what flavor! Thank you!
I’m so glad you enjoyed it!!