December 3, 2019

by Alyssa

Detox Moroccan Lentil Soup

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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!

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 2, 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 ❤️

detox moroccan lentil soup

More Healthy Detox Soup Recipes

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
4.51 from 219 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
detox moroccan lentil soup

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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!

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  1. 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!

  2. 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! 🙂

  3. 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 🙂

  4. 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

  5. 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!!

  6. 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?

  7. 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.

  8. Tried this recipe. So happy I found it. Nothing to change in it. So tasty. Enjoyed it so much it’s now a keeper.

  9. 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!

  10. 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?

  11. 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 😋

  12. 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 ☺️

  13. 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!

  14. 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.

  15. 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!

  16. 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!

  17. 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!

    • 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.

  18. 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!

  19. 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! :).

  20. 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 👍 👍!!

  21. 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!

  22. 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

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