Moroccan Red Lentil Soup with Fresh Coriander
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By Saffron Walden
Moroccan Red Lentil Soup with Fresh Coriander
5 steps
Prep:10minCook:40min
Updated at: Thu, 17 Aug 2023 02:47:33 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories316.1 kcal (16%)
Total Fat10.9 g (16%)
Carbs41.8 g (16%)
Sugars11.4 g (13%)
Protein14.9 g (30%)
Sodium575.6 mg (29%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 ½ Tbspolive oil
25gunsalted butter
2onions
medium, chopped
740 gramscarrots
peeled and roughly chopped
3 clovesgarlic
peeled and chopped
2 tspground cumin
2 tspground coriander
½ tspchilli powder
to taste
165 gramsred lentils
1.5 litreschicken stock
vegetable stock is also fine
1juice of lemon
20 gramsfresh coriander
chopped
salt
to taste
pepper
to taste
Instructions
Step 1
Heat oil and butter in a large heavy based pan. Add the onions and carrots, cover and cook over low heat until beginning to soften.
Step 2
Add the garlic and cook for a minute. Add the spices, stir and cook for a further minute.
Step 3
Add the lentils, stir, and then add the stock. Bring to a boil and simmer, partially covered for 25-30 minutes. The lentils and carrots should be soft.
Step 4
Cool a little and then liquidise. Return to the pan and season with salt and pepper. Add lemon juice to taste and reheat. Stir in fresh coriander.
Step 5
Serve with a drizzle of olive oil and a garnish of fresh coriander.
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