Moroccan Red Lentil Soup with Coriander

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Moroccan Red Lentil Soup with Coriander
Moroccan Red Lentil Soup with Coriander
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
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Use your argan oil in this spicy soup from Morocco.

Ingredients

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Method

  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.

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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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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