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Moroccan Red Lentil Soup

  • Cooking time40 min
  • Prep time15 min
  • ServingsRecipe serves 5


  • 1 Tbsp. BecelĀ® Salt-Free margarine
  • 1 medium onion , chopped
  • 3 cloves garlic , finely chopped
  • 1 1/2 tsp. ground cumin
  • 4 cups reduced sodium vegetable broth
  • 1 cup water
  • 1 large carrot , chopped
  • 1 stalk celery , chopped
  • 1 cup dried red lentils , rinsed and drained
  • 1 medium potato , peeled and chopped
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. lemon juice
  • 1 tsp. hot pepper sauce
Total Fat3.50 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat1.000 g
Cholesterol0 mg
Sodium160 mg
Total Carbs37.00 g
Dietary Fiber7.0 g
Sugars4.00 g
Protein11.00 g
Calcium6 %
Iron20.00 %
Omega-30.00 g
Omega-60.00 g
Vitamin C15.0 %
Vitamin A50.0 %


  1. Melt BecelĀ® 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.