Moroccan Red Lentil Soup with Coriander

Use your argan oil in this spicy soup from Morocco.

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:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Nicely North African 4/5 A souper soup Susie

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

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

All Belazu products shown can be purchased online or obtained from their network of stockists:

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

Belazu products used in this recipe

• Belazu Argan Oil

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