EASY DETOX LENTIL SOUP ‣‣ healthy vegan dinner idea

(bright music) - Hi, friends, welcome to my channel. If you're new here, my name is Alyssa. Today I have got an awesome recipe for you. We are making a detox lentil soup, but we are flavoring it with really amazing Moroccan spices.

So this is a soup that I know is going to warm your little body (laughs) inside and out. It's awesome for meal prep. It's vegan. It's high protein. It's gluten-free. And it's full of really great detoxifying and digestion-friendly ingredients.

So if you do wanna make it, the full recipe is up on the blog, as it always is. I've linked it down in the description box below. And before we dive in to today's recipe, I would love for you to join our community.

If you are not yet a subscriber, just tap that red button that is right below this video that says Subscribe, and that will add you to our awesome tribe. Otherwise, let's go ahead and dive in. All right, so the first step in making our detox lentil soup is to heat up some olive oil in a large stock pot, soup pot, Dutch oven, whatever you wanna use.

I love my Dutch oven. I'll link it down below for you. Once that oil is hot, you are going to add in some chopped up red onion, as well as some chopped up celery, some chopped up carrot, and some minced garlic.

From here, we're just gonna saute this all together until everything starts to soften and gets really nice and fragrant. It takes about five minutes or so, and you definitely don't have to stir it constantly.

You can just give it a quick stir maybe every 30 seconds or so. But once the vegetables have cooked down a little bit and, again, are starting to get nice and soft, our next step will be to add in some cubed potato.

And we're just gonna kind of get the potato a little bit browned on the outside. If you don't wanna use potato, you could swap the potato for turnip, rutabaga, celeriac, basically something that's a little bit starchy.

You could also use sweet potato, butternut squash. But it's nice to have that starchy vegetable in there because it adds a really nice texture. From there, we are going to season, and we're gonna use salt and pepper of course.

And again, give it a saute until it's all mixed together and everything starts to get nice and flavorful. Once you have let that cook down a little bit and you've let the vegetables get nice and flavorful from the salt and pepper, we're gonna add in the rest of our spices.

The spices that we're gonna be using for the soup are turmeric, as well as some ground ginger, smoked paprika, ground cumin, and some cinnamon. And again, we are going to stir that all together until your vegetables are nice and coated in your spices.

Now, you might need to deglaze the pan, which I am gonna do here with a little bit of water. Sometimes if you're using a lot of spices with not a lot of vegetables, it starts to kind of stick to the bottom, and it gets a little bit charred almost.

So just add a splash or two of water, and that's just gonna help loosen everything up on the bottom of the pan and help you saute everything and make sure that nothing is sticking or burning on the bottom of the pan.

Once everything is nice and flavorful from the spices, we are gonna add in the rest of our ingredients. So we are using some green lentils, as well as some red lentils. This combo is great. We're also gonna add in some vegetable broth, as well as some water.

And you'll mix that all together. Once we have that going, we are going to scoop a little of the broth out. And what we're gonna do is add that directly into a little bowl that has our tomato paste.

I find that this is the easiest way to combine or basically dissolve tomato paste. So I'm gonna just add the hot broth directly into this little bowl, and then I'll use a spoon to kind of stir it together and make an almost tomatoey slurry type thing.

And it just is much easier to stir into the soup so that you don't get chunks of tomato. So once you have it all combined and smooth, you can just scoop it into your soup and use your spoon to just stir that tomato into the rest of the soup.

From there, we are gonna let this come to a simmer. And we are gonna just let this simmer for a good 30-ish minutes until the lentils have started to soften and some of the water has been absorbed. This is what it will look like.

And if it's a little bit to thick for you and you want to have it a little bit thinner, you could totally stir in a little bit more water or broth. I personally like to stir in some non-dairy milk.

You could use almond milk. I love coconut milk in soup, so I'm just using some full-fat coconut milk here. And I'm also gonna flavor it with some lemon juice, and we're gonna add in some spinach to finish things off.

So I love adding spinach into soup because it cooks down so much and you can really add a ton in there. I usually add about two to three, sometimes even four cups of spinach into my soups because, like I said, it cooks down and you don't even realize that you've had that many greens in there.

So that's what we're gonna do here. We're adding about three cups of spinach. Just stir it all together into the soup until it is combined and the spinach has gotten nice and wilted. And that is the final result of your beautiful Moroccan lentil soup.

Now, I really want you to see how to serve it because I love the topping combination that I have here. So we're gonna just scoop the lentil soup into our bowls. Once you have your bowl nice and filled, we're gonna move on to the topping.

So I do a generous dollop of coconut yogurt. And then we're also going to add on some fresh chopped cilantro. I like to do some raw jalapenos as well because it adds a little bit of spice and kick.

I love spice in my soup. And then I finish it off with some raw red onion which is more for presentation, but it also adds a nice little crunch and bite as you're eating the soup. And then you are ready to dig in.

This soup is so delicious. It is super, super flavorful. It stores really well. You can freeze it. You can keep it in the refrigerator for four to five days. And it's so hearty, super, super cozy, packed with fiber and obviously plant-based protein from all those amazing lentils.

And it's just one of those recipes that I think you are going to absolutely devour and come back to all winter long. So I hope you enjoy it as much as I do. And there you have it, my friends. I hope you enjoyed this delicious soup recipe.

I know it's going to be a staple for you all winter long and even into maybe next year. But it's so delicious, packed with flavor. Like I said in the beginning, it's really high protein. Lentils are an amazing source of plant-based protein.

This recipe is also meal prep-friendly, freezer-friendly, you name it. You guys are gonna love it, and I can't wait to see your recreations. If you do end up making it, make sure to share a photo with me on Instagram by tagging @simplyquinoa or using #simplyquinoa.

Otherwise, I think that's it. Give this video a thumbs up if you enjoyed it. Don't forget to subscribe before you go, and I'll see you guys in the next one. Bye! (gentle music) [Music] [Applause] [Music] hi friends welcome to my channel if you're new here my name is ELISA today I've got an awesome recipe for you we are making a detox lentil soup but we are flavoring it with really amazing Moroccan spices so this is a soup that I know is going to warm your little body inside and out it's awesome for meal prep it's vegan its high-protein it's gluten free and it's full of really great detoxifying and digestion friendly ingredients so if you do want to make it the full recipe is up on the blog as it always is I have linked it down in the description box below and before we dive into today's recipe I would love for you to join our community if you are not yet a subscriber just tap that red button that is right below this video that says subscribe and that will add you to our awesome tribe otherwise let's go ahead and dive in alright so the first step in making our detox lentil soup is to heat up some olive oil in a large stockpot soup pot Dutch oven whatever you want to use I love my Dutch oven I'll link it down below for you once that oil is hot you are going to add in some chopped up red onion as well as some chopped up celery some chopped up carrot and some minced garlic from here we're just gonna saute this all together until everything starts to soften and gets really nice and fragrant it takes about five minutes or so and you definitely don't have to stir it constantly you can just give it a quick stir maybe every 30 seconds or so but once the vegetables have cooked down a little bit and again are starting to get nice and soft our next step will be to add in some cubed potato and we're just gonna kind of get the potato a little bit browned on the outside if you don't want to use potato you could swap the potato for turnip rutabaga celery AK basically something that's a little bit starchy you can all see you sweet potato butternut squash but it's nice to have that starchy vegetable in there because it adds a really nice texture from there we are going to season and we're gonna use salt and pepper of course and again give it a saute until it's all mixed together and everything starts to get nice and flavorful once you have let that cook down a little bit and you've let the vegetables get nice and flavorful from the salt and pepper we're gonna add in the rest our spices the spices that we're gonna be using for the soup our turmeric as well as some ground ginger smoked paprika ground cumin and some cinnamon and again we are going to stir that all together until your vegetables are nice and coated in your spices now you might need to deglaze the pan which I'm gonna do here with a little bit of water sometimes if you're using a lot of spices with not a lot of vegetables it starts to kind of stick to the bottom and it gets a little bit charred almost so just add a splash or two of water and that's just gonna help loosen everything up on the bottom of the pan and help you saute everything and make sure that nothing is sticking or burning on the bottom of the pan once everything is nice and flavorful from the spices we are gonna add in the rest of our ingredients so we are using some green lentils as well as some red lentils this combo is great we're also going to add in some vegetable broth as well as some water and you'll mix that all together once we have that going we are going to scoop a little of the broth out and what we're gonna do is add that directly into a little Bowl that has our tomato paste I find that this is the easiest way to combine or basically dissolve tomato paste so I'm gonna just add the hot broth directly into this little bowl and then I'll use a spoon to kind of stir it together and make almost tomato a slurry type thing and it just is much easier to stir into the soup so that you don't get chunks of tomato so once you have it all combined and smooth you can just scoop it into your soup and use your spoon to just err that tomato into the rest of the soup from there we are gonna let this come to a simmer and we are gonna just let this simmer for a good 30 ish minutes until the lentils have started to soften and some of the water has been absorbed this is what it will look like and if it's a little bit too thick for you and you want to have it a little bit thinner you could totally stir in a little bit more water or broth I personally like to stir in some non-dairy milk you could use almond milk I love coconut milk in soup so I'm just using some full fat coconut milk here and I'm also gonna flavor it with some lemon juice and we're gonna add in some spinach to finish things off so I love adding spinach into soup because it cooks down so much and you can really add a ton in there I usually add about two to three sometimes even four cups of spinach into my soups because like I said it cooks down and you don't even realize that you've had that many greens in there so that's what we're gonna do here we're adding about three cups of spinach just stir it all together into the soup until it is combined and the spinach has gotten nice and wilted and that is the final result of your beautiful and Moroccan lentil soup now I really want you to see how to serve it because I love the topping combination that I have here so we're gonna just scoop the lentil soup into our bowls once you have your bowl nice and filled we're gonna move on to the topping so I do a generous dollop of coconut yogurt and then we're also going to add on some fresh chopped cilantro I like to do some raw jalapenos as well because it adds a little bit of spice and kick I love the spice in my soup and then I finish it off with some raw red onion which is more for presentation but it also adds a nice little crunch and bite as you're eating the soup and then you are ready to dig in this soup is so delicious it is super super flavorful it stores really well you can freeze it you can keep it in the refrigerator for four to five days and it's so hearty super super cozy packed with fiber and obviously plant-based protein from all of those amazing lentils and it's just one of those recipes that I think you are going to absolutely devour and come back to all winter long so I hope you enjoy it as much as I do and there you have it my friends I hope you enjoyed this delicious soup recipe I know it's going to be a staple for you all winter long and even into maybe next year but it's so delicious packed with flavor like I said in the beginning it's really high protein lentils are an amazing source of plant-based protein this recipe is also milk friendly freezer friendly you name it you guys are gonna love it and I can't wait to see your recreations if you do end up making it make sure to share a photo with me on Instagram by tagging at simply kina or using hashtag simply quinoa otherwise I think that's it give this video a thumbs up if you enjoyed it don't forget to subscribe before you go and I'll see you guys in the next one by you [Music]