Name: Detox Moroccan Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 medium sweet potato, peeled and cubed; 1½ teaspoons ground cumin; 1 teaspoon ground turmeric; ½ teaspoon ground cinnamon; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for heat); Salt and black pepper, to taste; 1 cup dried green or brown lentils, rinsed; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable broth or water; Juice of ½ lemon or 1 tablespoon apple cider vinegar (for brightness); 2 cups chopped kale or spinach (added at the end); Fresh cilantro or parsley, for garnish

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings

Description

This Detox Moroccan Lentil Soup is a vibrant, spiced one-pot meal that’s as comforting as it is healthy. Inspired by traditional Moroccan flavors, it’s packed with lentils, vegetables, and bold spices that support digestion and boost energy levels.

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 medium sweet potato, peeled and cubed
1½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
1 cup dried green or brown lentils, rinsed
1 (14.5 oz) can diced tomatoes
6 cups vegetable broth or water
Juice of ½ lemon or 1 tablespoon apple cider vinegar (for brightness)
2 cups chopped kale or spinach (added at the end)
Fresh cilantro or parsley, for garnish

Instructions

Sauté the Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes, until softened. Stir in garlic, sweet potato, cumin, turmeric, cinnamon, paprika, cayenne (if using), salt, and pepper. Cook for another 1–2 minutes to bloom the spices.

Add Lentils & Simmer
Stir in the rinsed lentils, diced tomatoes, and vegetable broth (or water). Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils and sweet potatoes are tender.

Finish & Serve
Stir in lemon juice or apple cider vinegar and chopped kale or spinach. Simmer for 5 more minutes until the greens are wilted. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh cilantro or parsley.

Tips & Variations

For added protein: Add a can of chickpeas or shredded chicken.
Make it spicy: Increase cayenne or add a dash of harissa.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
Texture tip: Blend half the soup for a thicker consistency.