Moroccan Red Lentil Soup with Coriander
Use your argan oil in this spicy soup from Morocco.
| Moroccan Red Lentil Soup with Coriander | |
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| Servings: | Serves 6 |
| Calories per serving: | 314 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
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Best recipe reviewNicely North African 4/5 A souper soup |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 tablespoons Belazu Argan Oil
- 40g butter
- 2 small onions, peeled and chopped
- 740g carrots, peeled and chopped
- 3 Cloves garlic, peeled and chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon chilli powder
- 165g red lentils
- 1.5 litres of chicken stock
- juice ½ lemon
- 1 x 20g pack fresh coriander, chopped
- 1.5 tablespoons extra Belazu Argan Oil to serve
- salt and freshly ground black pepper to season
Method
- Heat the oil and butter in a large heavy-based pan
- Add the onions and carrots, cover and cook over a low heat until beginning to soften.
- Add the garlic and cook for a minute, add the spices, stir and cook for a further minute.
- Add the lentils, stir, then add the stock, bring to the boil and simmer, partially covered, for 25-30 minutes, until the lentils are soft.
- Cool a little, then liquidise and return to the pan. Season the soup, add the lemon juice to taste and gently reheat.
- Stir in the fresh coriander, reserving a little for the garnish.
- Drizzle the Argan Oil over the soup before serving.
Variations
Mint is often used as a garnish with Moroccan dishes (Sainsbury's Magazine)
This recipe originated from the recipe section of Belazu.com
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Belazu products used in this recipe
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