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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.

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  • Cooking time40 min
  • Prep time15 min
  • Servings5
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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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