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Moroccan Red Lentil Soup

A soup’s success is measured by how quickly people blow on it to cool it down so they can dive in. This one takes our breath away every time.
  • Cooking time
  • Prep time
  • Portions 5
recipe image Moroccan Red Lentil Soup

Ingredients

  • 1 Tbsp. (15 mL) Becel® Salt-Free margarine
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 tsp. (7 mL) ground cumin
  • 4 cups (1 L) reduced sodium vegetable broth
  • 1 cup (250 mL) water
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 cup (250 mL) dried red lentils, rinsed and drained
  • 1 medium potato, peeled and chopped
  • 2 Tbsp. (30 mL) finely chopped fresh cilantro
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) hot pepper sauce
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  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.
  2. Puree soup in blender or with hand-held blender until desired consistency. Stir in remaining ingredients.