Warm, cozy, and full of bold spices, this Detox Moroccan Lentil Soup is the kind of nourishing comfort food that makes you feel instantly better. Whether you’re easing into a clean-eating kick, seeking a cozy weeknight dinner, or simply craving something hearty without the heaviness, this soup has you covered. Packed with plant-based protein and fiber-rich lentils, it’s deeply flavorful yet gentle on digestion.

The magic lies in the blend of warming Moroccan spices like cumin, turmeric, and paprika, along with a bright kick of lemon at the end. With a swirl of coconut milk and a handful of fresh herbs, it transforms into something vibrant and satisfying. It’s a go-to for chilly nights, reset meals, or whenever you need a delicious detox boost.

What Makes This Lentil Soup So Detox-Friendly?

This soup supports detox goals thanks to its anti-inflammatory spices, gut-friendly ingredients, and lack of processed foods. Lentils are great for digestion and blood sugar control, while carrots, celery, and tomatoes add vitamins and minerals. Turmeric and cumin bring anti-inflammatory benefits, and the coconut milk gives it a soothing, satisfying finish without dairy.

Ingredients for the Detox Moroccan Lentil Soup

Brown or green lentils – These provide the hearty base and are packed with fiber and protein, keeping you full and satisfied.

Carrots – Naturally sweet and colorful, they soften in the soup and add a subtle earthy note.

Celery – Adds a crisp flavor that balances the sweetness of the carrots.

Onion & garlic – Essential aromatics that build a savory, flavorful base.

Diced tomatoes – Give body and acidity to the soup, making the flavors pop.

Vegetable broth – The flavorful liquid that carries all the spices and simmered goodness.

Olive oil – Used to sauté the veggies and deepen the flavor.

Cumin, turmeric, paprika, cinnamon – This spice mix creates that warm, earthy Moroccan taste.

Ginger – Fresh or ground, it adds brightness and an anti-inflammatory punch.

Lemon juice – A finishing splash to brighten the whole pot.

Coconut milk – Makes it creamy without dairy and enhances the detox-friendly feel.

Fresh cilantro or parsley – Sprinkled on top for freshness and color.

How To Make the Detox Moroccan Lentil Soup

Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and ginger. Sauté until fragrant and translucent, about 3-5 minutes.

Step 2: Add the Veggies

Stir in chopped carrots and celery. Cook for another 5 minutes to soften the vegetables slightly.

Step 3: Spice It Up

Add cumin, turmeric, paprika, and cinnamon to the pot. Stir for 1-2 minutes to toast the spices and release their flavors.

Step 4: Combine the Base Ingredients

Add in the lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.

Step 5: Simmer Gently

Reduce heat to low and cover. Let the soup simmer for about 30-35 minutes, or until the lentils are tender and the flavors are blended.

Step 6: Add Creaminess

Once the lentils are cooked, stir in the coconut milk. Let it heat through for another 5 minutes.

Step 7: Finish and Serve

Turn off the heat and add lemon juice. Taste and adjust salt or spices if needed. Serve hot with chopped fresh cilantro or parsley on top.

How to Serve and Store Detox Moroccan Lentil Soup

Serve the soup hot with a slice of crusty bread or warm naan. A sprinkle of fresh herbs and a swirl of extra coconut milk makes a beautiful presentation. It also pairs well with a fresh side salad for a complete meal.

To store, let the soup cool completely, then transfer to an airtight container. It keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop with a splash of broth if it thickens.

Frequently Asked Questions

Can I use red lentils instead of brown or green?

Yes, but keep in mind red lentils break down more quickly and result in a creamier texture.

Is this soup spicy?

Not particularly. The spices are warming and flavorful, but not hot. Add a pinch of cayenne if you want heat.

Can I make this in a slow cooker?

Absolutely. Sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours.

How can I boost the protein?

Stir in some cooked quinoa or top with a spoonful of Greek yogurt (if you’re not keeping it dairy-free).

What if I don’t like coconut milk?

You can leave it out or use a splash of almond or oat milk instead. It won’t be as rich, but still delicious.

Can I blend the soup?

You sure can! Blend half the soup for a mix of creamy and chunky textures, or fully blend it for a smooth finish.

Want More Soup Ideas to Warm You Up?

If you love this Detox Moroccan Lentil Soup, you might enjoy these other cozy favorites:

Creamy Parmesan Italian Sausage Soup with rich, savory flavors.
Zesty Tuscan Artichoke Soup for a Mediterranean twist.
Easy Thai Red Curry Dumpling Soup if you’re craving spice and comfort.
Creamy Mushroom Ravioli for a cozy, indulgent meal.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest soup board so you can come back to it on your next cozy night in.

And let me know in the comments how yours turned out. Did you add extra lemon or switch up the greens? Did you blend it smooth or leave it chunky?

I love hearing how you make these recipes your own. Ask questions too—let’s make cooking feel better, together.

Detox Moroccan Lentil Soup

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Dinner

Print Recipe

Description

A warm, nourishing bowl packed with Moroccan spices, protein-rich lentils, and vibrant veggies. This detox soup is creamy from coconut milk and brightened with a splash of lemon for a feel-good, clean-eating meal.

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until softened.
Stir in carrots and celery. Cook for 5 minutes.
Add cumin, turmeric, paprika, and cinnamon. Toast the spices for 1-2 minutes.
Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
Reduce heat, cover, and simmer for 30-35 minutes or until lentils are tender.
Stir in coconut milk and heat through for 5 minutes.
Turn off heat, add lemon juice, and season to taste.
Serve hot, garnished with cilantro or parsley.