Moroccan-Style 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 will take your breath away every time.
Cooking time40 min
Prep time15 min
Servings5

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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
