Moroccan Red Lentil Soup

Ready in
55 min
Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser – perfect for this big-batch recipe.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

40 min

Price/Availability Effective Date: February 10, 2014


1 tbsp Becel® Salt-Free margarine
1 med Onion chopped
3 Clove Garlic finely chopped
1.5 tsp Ground Cumin
4 cups Reduced sodium vegetable broth
1 cup Regular Water
1 lrg Carrot chopped
1 Stalk Celery chopped
1 cup Dry red lentils rinsed and drained
1 med Potatoes peeled and chopped
2 tbsp Cilantro finely chopped
1 tbsp Lemon Juice
1 tsp Hot Sauce


  1. Melt Becel® Salt-Free margarine in large saucepot and cook onion and garlic over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and cook 1 minute. Stir in broth, water, carrot, celery, lentils and potato. Bring to a boil over high heat. Reduce heat to low and simmer partially covered 30 minutes or until lentils and vegetables are tender.
  2. Puree soup in blender or with hand-held blender until desired consistency. Stir in remaining ingredients.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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