One-Pot Moroccan Bone Broth + Lentil Soup
You all know how much I love a one-pot meal. This soup is just so tasty - a little spicy, a little sweet, a little creamy, and deeply satisfying.
What’s the secret to a good soup? It’s the balance.
We’ve all eaten a soup that’s just not satiating and leaves us hungry an hour later, or one that’s so rich we feel like we could never eat again. This soup sits right in the middle and leaves both the brain and the belly feeling satiated. Plus it stores well as a leftover in the fridge or freezer, which is always a plus.
Prep time 15 minutes
Cook time 30 minutes
Serves about 12
Ingredients
1 tablespoon avocado oil
1 onion, chopped
4 cups chopped celery
4 cups chopped carrots
4 cloves garlic, minced
1 cup chopped sweet potato
½ teaspoon sea salt*
1 teaspoon freshly ground black pepper*
2 teaspoons turmeric*
2 teaspoons ground cumin*
2 teaspoons ground ginger*
2 teaspoons smoked paprika*
1 teaspoon ground cinnamon*
2 cups Beluga lentils
4 cups bone broth
2 cups water
1 cup plant-based milk of choice (coconut, almond, hazelnut, sunflower)
1 tablespoon lemon juice
4 cups chopped spinach
Parsley + avocado for garnish
*Make it easy on yourself (and make it Dr. Katie Detox friendly) by using 3 tablespoons Plants First Intensive Thai Spice Mix instead of measuring all of these spices.
Directions
Heat the oil in a large pot or dutch oven. Add onions, celery, and carrots and sauté about 3 to 5 minutes until slightly softened. Add garlic and sweet potato and sauté a few minutes more. Add salt, pepper, and spices and stir until fragrant.
Add lentils and saute for 1 to 2 minutes, then add broth and water. Bring the soup to a boil, then cover and reduce to simmer for 30 minutes until lentils are soft.
Remove from heat and stir in milk, lemon juice, and spinach. Ladle about 1 1/2 to 2 cups soup into a bowl and garnish with parsley and 1/4 cup avocado.
Enjoy!
