Moroccan Red Lentil Soup
Melt Becel® Salt-Free margarine in large saucepot and cook onion and garlic over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and cook 1 minute. Stir in broth, water, carrot, celery, lentils and potato. Bring to a boil over high heat. Reduce heat to low and simmer partially covered 30 minutes or until lentils and vegetables are tender. Puree soup in blender or with hand-held blender until desired consistency. Stir in remaining ingredients.
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Last updated: October 27th, 2020
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