Ingredients
Vegetables & Aromatics
- 1 tablespoon avocado oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped white fingerling potato
- 2 garlic cloves, minced
- 2 – 3 cups spinach
Spices & Seasonings
- 1 teaspoon sea salt (+ more to taste)
- 1 teaspoon black pepper (+ more to taste)
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
Lentils & Liquids
- 1 cup green (or brown) lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 1 cup almond milk (or coconut milk depending on your preference)
- 1 tablespoon lemon juice
Instructions
- Sauté Vegetables and Aromatics: Heat the avocado oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions, celery, carrots, fingerling potatoes, and minced garlic. Sauté for about 5 minutes until the vegetables soften slightly, stirring occasionally to prevent sticking.
- Add Spices and Lentils: Season the softened vegetables with sea salt, black pepper, turmeric, ground cumin, ground ginger, smoked paprika, and ground cinnamon. Cook for an additional 2 minutes, stirring to evenly coat the vegetables with the spices. Then, add both green (or brown) and red lentils and sauté for 1 to 2 minutes to toast the lentils lightly with the spices.
- Add Liquids and Simmer: Pour in the vegetable broth, water, and tomato paste. Stir thoroughly until the tomato paste dissolves completely into the liquid. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let the soup cook for 30 minutes, or until the lentils and vegetables are tender.
- Finish with Almond Milk and Greens: Remove the pot from heat. Stir in the almond milk (or coconut milk), lemon juice, and spinach leaves. Continue stirring gently until the spinach has wilted and everything is well combined.
- Serve and Garnish: Ladle the soup into bowls and optionally garnish with a dollop of coconut yogurt, fresh parsley, red pepper flakes, cracked black pepper, and jalapeño slices for a spicy, creamy finish. Serve immediately and enjoy the warm, comforting flavors.
Notes
- This soup is vegan and gluten-free, making it suitable for a variety of dietary needs.
- You can use either almond milk or coconut milk depending on your flavor preference and dietary restrictions.
- Adjust the spice level by adding or omitting jalapeño slices and red pepper flakes according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Ensure lentils are rinsed well before cooking to reduce any impurities or bitterness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
