Moroccan Red Lentil Soup

  • Cooking time40
  • Prep time15
  • Servings5
recipe image Moroccan Red Lentil Soup


  • 1 Tbsp. Becel® Salt-Free margarine
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1.5 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


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.