Home Recipes Moroccan Red Lentil Soup

Moroccan Red Lentil Soup

Name: Moroccan Red Lentil Soup
Prep time: 00:15
Cook time: 00:40
Total time: 00:55
Yield: 5
Ingredients: 1 tbsp Becel® Salt-Free margarine; 1 med Onion; 3 Clove Garlic; 1.5 tsp Ground Cumin; 4 cups Reduced sodium vegetable broth; 1 cup Regular Water; 1 lrg Carrot; 1 Stalk Celery; 1 cup Dry red lentils; 1 med Potatoes; 2 tbsp Cilantro; 1 tbsp Lemon Juice; 1 tsp Hot Sauce

55-minute recipe Serves 5

Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser – perfect for this big-batch recipe.

55-minute recipe Serves 5

Ingredients

1 tbsp

Becel® Salt-Free margarine

1 med

Onion

Clove Garlic

1 1/2 tsp

Ground Cumin

4 cups

Reduced sodium vegetable broth

1 cup

Regular Water

1 lrg

Carrot

Stalk Celery

1 cup

Dry red lentils

1 med

Potatoes

2 tbsp

Cilantro

1 tbsp

Lemon Juice

1 tsp

Hot Sauce

Directions

Prep: 15-minute | Cook: 40-minute

1
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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Moroccan Red Lentil Soup

Ingredients

Directions

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