Moroccan red lentil soup

Allergen – None. Gluten, dairy, egg and nut free. Vegan.
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Brown bowl with handles containing Moroccan red lentil soup
g Best choice VG Vegan NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal
  1. Heat the oil in a large pot and add the onion, celery and carrot, cook for 5-10 minutes.
  2. Add the garlic, ground coriander, cumin, turmeric, paprika, cinnamon and pepper, cook for 5 minutes or until the spices are fragrant.
  3. Add the lentils, stock, tomato, lemon juice and the chilli. Cook for 1-1 ½ hours or until the lentils are soft.
  4. Finish the soup with the fresh parsley and coriander. Serve.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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