- 1 tablespoon avocado oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ginger powder
- 1/2 cup green lentils, rinsed
- 1/2 cup red lentils, rinsed
- 4 cups vegetable stock
- 1/4 cup tomato sauce
- 1 cup cauliflower florets
- 3/4 cup coconut milk
- 1 cup spinach
- 1 tablespoon lemon juice
Step 1: Heat avocado oil in a saucepot over medium-high heat.
Step 2: Add onions, celery, carrots, and garlic. Cook, stirring for 5 minutes.
Step 3: Add spices and cook for 1 minute.
Step 4: Add lentils, green and red, and stir to coat with the spices.
Step 5: Add vegetable stock and tomato sauce.
Step 6: Bring to a boil. Reduce heat and simmer for 20 minutes.
Step 7: Add cauliflower and simmer for another 5 minutes.
Step 8: Pour in coconut milk, add spinach and lemon juice. Cook until the spinach is wilted.
Step 9: Serve soup with a dollop of whipped cream, if desired.
Enjoy this flavor-packed Moroccan soup from The Daring Kitchen!