What I love about soup is that it makes great leftovers.
You can either keep it in the fridge for 4 – 5 days and reheat it as you want, or you could freeze it.
The best way to freeze soup is to store it in the size servings you plan to eat. If you want a meal for two, freeze two portions. Just for one lunch? Freeze just one. That way you’ll only end up thawing what you need.
Topping Ideas For Moroccan Lentil Soup
And finally, before you dive into this amazing soup, let’s talk toppings! Toppings for me are a must and I love having some fun with them. I try to make it color, I try to have something spicy and I always do something cooling as well.
Here’s what I love to top my lentil soup with:
Coconut yogurt or vegan sour cream: this adds some tang, some creaminess and also cools the soup down a bit so you can dive right in!
Chopped jalapeños: these add some crunch and some spice! Another option here would be red pepper flakes.
Chopped red onion: I partly use these for color, but also for a little bite.
Fresh herbs: you can never go wrong with herbs! They brighten up a dish, add a nice pop of color and really do help with the freshness element. For this soup, I’d recommend parsley or cilantro!
And that’s pretty much it! Now you’re ready to dig in and enjoy your Moroccan Lentil Soup! I can’t wait to hear what you think ❤️
INGREDIENTS
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 (or coconut milk depending on your preference)
1 tablespoon lemon juice
2 – 3 cups spinach
INSTRUCTIONS
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