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.
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cinnamon
1 cup brown or green lentils, rinsed
1 (15 oz) can diced tomatoes
4 cups vegetable broth
1/2 cup canned coconut milk
Juice of 1 lemon
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish
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.