Moroccan Lentil Soup

Leslie's Featured Recipes.
The secret to making this soup is puréeing it to the right consistency; the cooked lentils will give it a rich, creamy texture. Adjust cayenne pepper to taste.

Moroccan Lentil Soup


Quantity Ingredients
1 tbsp / 15 ml canola oil
2 cups / 500 ml chopped onion
2 cloves garlic, crushed
1 tbsp / 15 ml grated fresh ginger root
8 cups / 2 L water
1 cup / 250 ml dried brown or green lentils, rinsed and picked over
1 cup / 250 ml chopped carrot
1 can (28 oz/796 ml) plum tomatoes
3 tbsp / 45 ml freshly squeezed lemon juice
1 tsp / 5 ml coarse sea salt, or to taste
1 tsp / 5 ml turmeric
1/8 tsp / 0.5 ml cayenne pepper, to to taste
1/8 tsp / 0.5 ml cinnamon
freshly ground pepper, to taste


Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes.  Add garlic and ginger root; sauté another minute.

Add water, lentils, carrots, tomatoes, lemon juice, salt, turmeric, cayenne pepper, cinnamon and pepper.  Cover and bring to a boil, reduce heat and simmer for 45 minutes.

Remove from heat. Purée using a hand blender until carrots and lentils are a uniformly creamy consistency.

Serves 8

Per 1-1/2 cup (375 ml) serving: 141 cal, 8 g pro, 2 g total fat (0 g saturated fat), 24 g carb, 5 g fibre, 0 mg chol, 458 mg sodium

Source: Leslie Beck's Healthy Kitchen