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
This is delicious! I made it exactly as written, except I used low sodium vegetable broth and tomato paste. I planned on using almond milk, but only had 1/2 cup left, so subbed the other half with full fat coconut milk (a little more fat than I wanted, but yummm!). This will definitely be in regular rotation…Thank you!!
A must! Sooooo de delicious!
Delicious spices. I’ve made it several times, never with celery, rarely with potato, always with all brown lentils, always with coconut milk and topped with sour cream, red onion and cilantro.
This is an amazing soup! I had a question. If you double this recipe, do you have to change the cooking time of the lentils? Should you go longer than 30 minutes? Thanks so much!
Probably not but it’s a good idea to taste test the lentils before you are done cooking in case they do need more time.
I made this last week and it was delicious!
Yay!! I’m so glad you enjoyed it!!
Made this today and LOVED it. It used chickpeas instead of potatoes and cabbage instead of spinach. Wonderful recipe.
Great substitutions! I’m so glad you enjoyed this recipe!
What would be a substitute for lemon? I am allergic to all citrus.
I would skip it if you can’t substitute with lime or other citrus
Very delicious! Wasn’t sure if my husband would like it, but he did and even put greek yogurt on top and he never eats greek yogurt!
I love this soup! I live in the Alaskan interior, 55 miles from my grocery store. I did not have dry lentils, but had one can of lentils. I added a can of butter beans. Just happened to have a bag of fresh spinach. This soup is on my make again and again and again list.
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!!
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!
I’m so glad you loved it!! One of my favorites!
I love it!
Is really delicious 😋
Thanks so much for leaving a review 🙂
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
I would put it in about 15-20 minutes before it’s done 🙂
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!
I love that you used zucchini for a summer twist!! Sounds amazing!
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 🙂
Thank you SO much!
For the almond milk do you use unsweetened or original?
Up to you! I use unsweetened but they both work depending on your almond milk preferences. You can also use coconut milk!
Can I use water instead of vegetable broth.
Yes! It might change the flavoring/consistency a little bit but that should work!
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!
Thank you so much for the review!
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! 🙂
Is there a substitute for the coconut milk? Because I’m allergic.
You could use almond milk (or any other nut milk) or just regular milk!
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!
Yes to both! You might just want to cut the potatoes in smaller pieces 🙂
Turned out great! I made it in the slow cooker with those changes. Thanks!
I am allergic to celery… what can I use instead?
You could double on the carrots or try fennel or leeks! Extra onion would work too 🙂
Can i use coconut milk instead of almond milk,or another substitue?
Most definitely!
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
Of course!!
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!!
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?
Weird! After 30 minutes of simmering it should thicken. Maybe try simmering a little longer?
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.
Isn’t it so good!? It’s vegan too! 🙂
Tried this recipe today. It definitely will be a keeper. A pleasure to the taste buds.
So good! It is one of my all time favorites!
Tried this recipe. So happy I found it. Nothing to change in it. So tasty. Enjoyed it so much it’s now a keeper.
Wow I’m so glad you liked them! 🙂
This is ABSOLUTELY delicious!! I used almond milk and topped it with a spoonful of plain Greek yogurt. I just shared the recipe with two friends who would love it too! Simple, quick and fantastic!! Will be making this often!
I’m so glad you liked it! It’s on regular rotation in my home 🙂
I was wondering if there was a sub for tomato paste. It was the only ingredient I forgot to pick up (I usually have it on-hand). Should I just omit entirely, or use something else?
Any tomato-based product should work!
Is there a sub for tomato paste? I forgot to grab at the store? Should I just omit it?
Thanks!
YUMMYYYY! I loved this so much the first time I made it again today. I doubled the recipe, was a little low on cumin so I subbed some curry powder. It was excellent. I added cilantro & avocado 😋
Love all your additions! Yum!!
This was so good! I made it tonight. It got pretty thick, mine turned into more of a side dish, but absolutely so yummy!!
Thank you for a great recipe ☺️
Of course!!
This soup is amazing! The blend of spices is perfect, not too overpowering but very flavorful. I used coconut milk instead of almond milk and omitted the lemon because I didn’t have any. I can’t wait to make this again!
Yay! Thanks so much!
This is simply fantastic! It even taste better the next day! You could add any root vegetable. I added a sweet potato and a turnip.
Isn’t it the best?! Love those additions 🙂
This was such a delicious, hearty soup. I loved everything about and definitely will make it again! Prepared in a slow cooker and I’ll more than likely stick to that method. Thank you for sharing!
Of course 🙂 I’m so glad you enjoyed it!
On my goodness never had lentils before this is delicious 😋
Lentils are the best!
Wonderfully delicious recipe! Spices on point and it warmed me right up :). I followed your instant pot recommendations and it turned out perfectly! So glad to have this recipe on hand and might add avocado slices next time!
Yay! It would be so good with avocado 🙂
Loved it, cooked it in my Dutch oven & used coconut milk ❤️👍🏽
Yummy 🙂
OH my gosh the stew is delicious. I love the spice blend. I will admit I also added some Harissa too. I used the Instant Pot and I would recommend that the cooking time be cut to 7 minutes because the brown lentils melted into the stew by 70 percent along with the pink. I would like a bit more texture to the brown lentils after cooking. Or, do an instant release. I will be making this again so I will further experiment and will let you know. Thank you for such an amazing recipe!
Yes, please keep me posted!! Thanks so much 🙂
This is a delicious recipe. Definitely a keeper!
So happy to hear that!
I just made it in my Ninja Foodi and it was delicious. I made a couple tweaks: I used less liquid (about 1/2 less of broth and water) so it was more stew texture. I also sautéed veggies 1st and added spices 5 minutes in to coat. I sautéed a few more minutes. I then pressure cooked using Information you provided. Thanks for a delicious recipe.
Thanks so much for these instructions 🙂
I tried this and it was two bowl helping amazing! Granted with covid I was minus a few ingredients but the base was there and that was all that mattered.I used extra virgin olive oil, a lime, was missing turmeric and spinach, and used canned lentils because it is what I had. I omitted the water because of not having to actually cook the lentils and added them in near the end so they wouldn’t become mush. It was so good! A little coconut yogurt and red pepper flakes garnished each bowl and a spoonful of basmati rice and we were all set! I’d like to definitely add the missing spinach next time, because there will be a next time!
YAY! So happy you enjoyed it! Love the additions you made too!
This was delicious. Thank you for sharing the recipe. We will be adding to our regular rotation. The only thing I did differently was half the cinnamon because I’m a chicken! :).
YAY! So happy you enjoyed it!
This soup was fabulous and by far the most delicious lentil soup I’ve had.
I’m so glad you enjoyed it!!!
I have several favorite lentil soups, all different, all delish. I will be adding this one to my lentil soup rotation. Very tasty. Two thumbs up 👍 👍!!
YAY! So happy you enjoyed it!
I have made this soup 3 times! I absolutely love it. The 3rd time I made it, I shared it with 3 other people. I love to serve it best with the coconut yogurt! Thanks for sharing this recipe with us!
YAY! So happy you enjoyed it!!
For the detox Moroccan lentil soup you said you prefer green or brown lentil because they keep their shape while red lentils don’t but your recipe calls for red lentils. I’m confused
Calls for both! The red lentils help make the soup creamy and the green/brown lentils give the soup some texture.
This is amazing! I used lite Cocnut mile! Instead of potatoes I added a red pepper and mushrooms!! Delicious!
Sounds amazing!
I really enjoyed this recipe!
So happy to hear that!
Is the sodium content that’s listed on recipe for a single serving or for the total batch
1 serving, but it’s calculated using regular vegetable broth. If you use low sodium, which I recommend, it will be lower 🙂
So terrible … a waste of good ingredients. The spice profile is terribly off. I love lentils and Moroccan food and have had Moroccan food in morocco and this is not representative.
Sorry you felt that way! Maybe it’s just not up your alley!
Maybe you could suggest a few ingredients that would make it more to your liking (authentic). Regardless of whether or not it is authentic, it was absolutely delicious. I added cilantro in the end and used coconut milk. Definitely a keeper.
I’m so glad you liked it!
So Delicious!! but took me a little longer than 50 minutes. (I made double but still lots of chopping time).
So glad you enjoyed it, Sarah!
I plan on making this soup with Italian sausage, and add at the end some chopped zucchini
Sounds great!
Love this recipe!
Do not change one ingredient!
It’s perfect!
I’m so glad you enjoyed it!
This soup was fabulous! I followed almost exactly cooking in my instant pot with your suggested times – absolutely delicious. Next time I would add some chili flakes to the other spices as we don’t usually have jalapeños around.
So glad it worked in the IP!
I only have green lentils at home and my family is quarantined. Is it possible to omit the red lentils and if so, are there any adjustments/substitutions I should make? Thank you!
Hi! Yes, that should be okay, but you’ll probably want to replace them with green lentils!
Made this today and my husband said “this is so good I never want to stop eating it.” I second that – what an amazingly delicious recipe! The only change I made was using lime juice, because we had no lemons on hand. This one is going in our weekly rotation for sure. Thanks Alyssa! 🙂
Oh yay!! Makes me so happy to hear that 🙂
I don’t have any red or brown lentils. Would it be okay still if I used just green lentils? Thanks 🙂
You could, yes! But you’ll want to increase the cooking time for sure and the texture will be a little different.
This is an incredible soup recipe. Unusual spice combination makes it delicious! I also top with coconut yogurt and raisins with jalapenos. It gives it a great add with the sweet to spicy!
So glad you enjoyed it!!
I made a few alterations (due to misreading the recipe and also substituting what I had on-hand) but this soup was still fantastic! I *did* have the correct spices, which are probably the most important part of the recipe. The soup is so comforting and warm, perfect with a little dollop of sour cream. I’m looking forward to having it again on leftovers night and plan to bake some cornbread muffins to go with it!
YAY! I’m so glad you enjoyed it and love that it worked with your substitutions!
I love the sounds of this recipe and would like to do it in my slow cooker, but I want to know if I need to cook anything beforehand, like saute the veg etc or I just literally put it all in the cooker and wait. Many thanks in advance for your advice, I can’t wait to try this!
I think you could just throw it all in honestly 🙂
I am very much looking forward to making this soup, I have one question please, do the lentils need to be cooked first, it does not state either way
Thank you
The lentils are uncooked!
I LOVE this soup! It is my absolute favourite! If I would have to choose only one dish to eat for the rest of my life, this would be it. This soup started my family and I on a journey to eat more healthy and plant based. I thank you Alyssa for creating this recipe and for sharing it with us. You are a star!
So so happy to hear that!! xxo
This was fantastic, Alyssa! I couldn’t believe I didn’t need to add any additional seasonings. Yum!
So glad you enjoyed it, Aine!
The whole family loved this one! Just left the red pepper flakes and jalapeños for the grown-ups bows.
I’m so glad!!
We have a tree nut allergy in our home, so cow milk is actually the safe bet for us. Is there any reason that wouldn’t work in here? I wasn’t sure what the lemon would do with real milk. Maybe you don’t know either if you don’t use it!
Nope! That totally works in 99.9% of my recipes 🙂
This stew is delicious! It’s my new favorite! Amazing flavors and textures. Comfort food. Especially when served with a dollop of sour cream.
So so happy you enjoyed it!
Hello, what is a good substitute for the white fingerling potatoes and avocado oil? I usually russet and red potatoes on-hand. Instead of avocado oil, would olive oil work? Thank you!
You could use russet potatoes and any oil that you enjoy!
The video shows coconut milk but the recipe states almond milk? Which one is it? Thank you!
Either works!
This recipe is so delicious and warming!!! For as thick and creamy it is, it feels so light!!! Perfect for a rainy, fall day here in the PNW!
Question: Serving size says 1.5g??? How much is that, the recipe is 6 servings so is it approximately a cup or so?
Hi! It should be 1.5 cups for the serving size 🙂 And so glad you liked it!
Do you use coconut milk(video) or almond milk (recipe) ?
You can use either! I like them both, so it’s more a matter of taste preference 🙂
I’ve made this recipe multiple times exactly as written. It’s really delicious, especially topped with sour cream and chopped red onions.
So happy to hear that, Angie!! Thank you!
This was so delicious!! I’ll be making this again for sure! I’m curious though what a serving size is–it say 1.5g above. My guess is you meant to say 1.5 cups?
yay! And yes, that’s correct 🙂
Just curious…is a serving size 1.5 grams? Or is it supposed to read 1.5 cups?
It’s 1.5 cups 🙂
Just made this!!!! Amazing!!!
So glad you enjoyed it!! xx
This recipe is amazing! So flavorful, I was saying wow every bite! Haha. Thank you so much for sharing, it’s definitely being added to my list of regulars.
Oh yay!! So so glad you liked it 🙂
Made this today and it’s so delicious!!
Added cilantro and sriracha on top!
This will be a new staple for sure!!
So so glad you enjoyed it!!
if I’m doing this in a crockpot, I put the lentils in dry right? I don’t need to pre-cook them? Thanks!
Yep, they go in dry!
Do they go in dry for dutch oven too?
Yep, they should!
Yes, dry!
I noticed the recipe calls for almond milk, but you are using coconut milk in the video. Which one would you recommend?
Either works! You really can’t go wrong with either 🙂
Made this tonight for lunch this week. WOW. This is so good. The flavor was great. I added some vegan sour cream mixed with lime juice and avocado on top. SO GOOD.
Hooray! So so glad you like it 🙂
I choose to this soup in a volunteer job at my church but the end if the page where the ingredients and recipe was it’s not open anymore. It desaperd!
I tryed to open the page in diferent computer and cellphone and used google crome and explored also…
Please help me! I need the list of ingredients so i can multiply them to feed around 30 people and need to buy the ingredients today because of possible snow tomorrow…
Thank u in advance,
Rita.
We were having some web issues the last few days, but it should be all set now 🙂 thank you for your understanding!
I have this currently cooking in my slow cooker, I am guessing that I should add almond milk, spinach and lemon juice near end? I have never had lentils so very intrigued to try this!
Yes! Sorry for the delay but hope you enjoyed it 🙂
Delicious Soup! Made it in the Instant Pot and it worked great. Sautéed as directed, cooked It on high for 10 minutes and then did natural release for 10. Stirred in the spinach and almond milk and everything was cooked to perfection. Nothing beats soup in the IP! Thanks for tasty, healthy recipe!!
AWESOME! Love to have those IP instructions 🙂 thanks!
Really excited to try this, especially because I am looking for slow cooker ideas. Question about the spinach in slow cooker, is it okay to add at the beginning or perhaps to to put it in at the last hour? Any thoughts? Thanks.
I would just do it right before serving. It will cook down in about 30 seconds 🙂
I was doubtful that I would like this blend of spices, but I went for it anyway and I am blown away! It is delicious! I used a sweet potato as that was what I had on hand. Don’t forget the toppings! Especially the yogurt and jalapenos, so creamy and a kick of spicy. Perfect! Thanks Alyssa!.
YAY! So happy you enjoyed it, Chris!
Tried this in my instant pot and it worked wonderfully, although I tweaked the amount of vegetables / lentils and therefore spices, doubling the amount . I made it more into a stew than a soup. Just pressed the button and go time! My dinner party enjoyed this vegan rendition of lentil soup.
Thanks for the creative recipes!
I’m so glad! Would love to know what your cooking time was 🙂
This looks like such a healthy recipe, I was floored by the sodium content. Is that just from the 1 tsp. salt and the vegetable broth? I suppose the tomato paste as well. I’m still going to try it, as it is right up my alley. I’ll use reduced-sodium or no-sodium broth, and try it with 1/2 tsp. salt.
I really appreciate all of your wonderful recipes and tips 🙂
Sometimes I can’t control the exact ingredients that are pulled in for nutrition calculations. I always use reduced sodium veg broth and then you can also reduce the salt you add 🙂
Hi! This soup looks amazing! How long would you say it would stay good for? Would it freeze well/do you have any recommendations?
It stays good for at least 4 days 🙂 and yes, it also freezes well! I actually mention that in the text. xox