Detox Moroccan Lentil Soup

Ingredients

• Avocado oil

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  1 cup chopped or 101g

• Carrots

  Raw

  1 cup chopped or 128g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Paprika

  Spices

  2 tsp or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Lentils

  Sprouted, raw

  1 cup or 77g

• Lentils

  Sprouted, raw

  1 cup or 77g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Almond Coconut Blend Milk

  Silk

  1 cup or 240g

• Lemon juice

  Raw

  1 tbsp or 15g

• Spinach

  Raw

  200g

Directions

1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes. Add lentils and saute 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. 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. For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!