Moroccan Red Lentil Soup with Coriander (V)

From Cookipedia

Use your argan oil in this spicy vegetarian soup from Morocco.

Moroccan Red Lentil Soup with Coriander (V)
Servings:Serves 6
Calories per serving:314
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

Best recipe review

Argan oil?


One of the few ingredients I don't have 😐

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the oil and butter in a large heavy-based pan
  2. Add the onions and carrots, cover and cook over a low heat until beginning to soften.
  3. Add the garlic and cook for a minute, add the spices, stir and cook for a further minute.
  4. 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.
  5. Cool a little, then liquidise and return to the pan. Season the soup, add the lemon juice to taste and gently reheat.
  6. Stir in the fresh coriander, reserving a little for the garnish.
  7. Drizzle the Argan Oil over the soup before serving.


Mint is often used as a garnish with Moroccan dishes. (Sainsbury's Magazine)

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Belazu products used in this recipe

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