Moroccan Red Lentil Soup

Moroccan Red Lentil Soup

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


1 tbsp
Becel® Salt-Free margarine
1 med
Clove Garlic
1 1/2 tsp
Ground Cumin
4 cups
Reduced sodium vegetable broth
1 cup
Regular Water
1 lrg
Stalk Celery
1 cup
Dry red lentils
1 med
2 tbsp
1 tbsp
Lemon Juice
1 tsp
Hot Sauce


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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