Description
This comforting Moroccan lentil soup is a nutrient-dense, plant-based masterpiece that balances earthy spices with hearty textures. By blending green and red lentils, the soup achieves a perfect harmony of bite and silkiness. Infused with turmeric, cumin, ginger, and smoked paprika, it offers a deeply complex, restaurant-quality flavor that is both budget-friendly and perfect for meal prepping. This wholesome soup is a heartwarming addition to any family dinner rotation.
Ingredients
1 tbsp avocado oil
1 cup onion, diced
1 cup celery, chopped
1 cup carrot, diced
1 cup white fingerling potato, diced
2 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
2 tsp turmeric
2 tsp cumin
2 tsp ground ginger
2 tsp smoked paprika
1 tsp ground cinnamon
1 cup green or brown lentils, rinsed
1 cup red lentils, rinsed
4 cups vegetable broth
2 cups water
1/4 cup tomato paste
1 cup almond milk
1 tbsp fresh lemon juice
3 cups fresh spinach
Instructions
Heat the avocado oil in a large Dutch oven over medium-high heat.
Add the onion, celery, carrot, potato, and garlic, sautéing for five minutes until softened.
Stir in the salt, pepper, and all spices, toasting for two minutes to release aromatics.
Add the tomato paste, green lentils, and red lentils, stirring to coat.
Pour in the vegetable broth and water, then bring the mixture to a boil.
Reduce heat to low and simmer for about 30-35 minutes until lentils are tender.
Stir in the almond milk and fresh spinach, cooking until the spinach is wilted.
Finish by stirring in the fresh lemon juice before serving.
Notes
Soup tastes even better the next day as the spices meld. Store in an airtight container in the refrigerator for up to 5 days. You can easily adjust the spice levels to your preference.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Moroccan