Moroccan Red Lentil Soup with Coriander (V)
See your street as it was 11 years ago! ...
- 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 vegetable 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
- 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.
Mint is often used as a garnish with Moroccan dishes. (Sainsbury's Magazine)
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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