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Let’s make the BEST detox lentil soup ever! This healthy vegan soup is packed with flavor and spices. It’s got a Moroccan theme with the flavor and couldn’t be easier to make.

Benefits of Eating Lentils:

Lentils are one of my favorite ingredients to add to soups. For starters, they’re super high in protein. In fact, lentils have more protein than most other beans. Lentils are also high in fiber, so they’re filling and hearty.

And finally, lentils cook quickly and have an amazing texture. They typically take about 40 minutes (max) to cook and give a soup a somewhat meat-like texture which is perfect for those of us who have meat eaters in our houses. But what types of lentils are best? The answer is any of them!
Comes together in about 40 minutes and uses just one pot!

Recipe: 
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
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
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
1 tablespoon lemon juice
2 – 3 cups spinach

Instructions:

1. Heat the oil in a large stockpot or Dutch oven. Add onions, celery, carrot, -potato and garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
2. Add lentils and sauté 1 – 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
3.-Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
4.  For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeño slices. A little spicy, a little creamy and so good!

 

Author: Roxy Luna