Moroccan Red Lentil Soup


Combination of red lentils and warm spice blend (mild heat) has you wanting yet another spoonful.

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Moroccan Red Lentil soup is ready in 35 minutes. Delicious warming soup featuring roasted red bell peppers, sun dried tomatoes, shallots, carrots and red lentils. Makes ten one cup servings, leftovers freeze beautifully.

Organic Red Lentils, Red Bell Peppers, Tomatoes, Carrots, Garlic, Shallots, Spices, Turmeric

YOU WILL NEED: 1 large onion, peeled & diced, 8-10 C vegetable stock, 3 T vegan butter or extra virgin olive wl4 cloves garlic minced. INSTRUCTIONS: Rinse red lentils & remove any debris or shriveled lentils. Melt vegan butter or olive oil in a medium stock pot over medium heat. Add onion, garlic & 1/4 tsp pepper. Sauté 3 minutes. Add contents of soup packet, rinsed lentils & stock. Optional: add 1/2 tsp kosher salt. Bring to boil, reduce heat to med-low, partially cover & simmer for 30 minutes Optional: Puree the soup with inversion blender or in small batches in a blender. Return to pot, bring to simmer. Add more water if too thin or Simmer to thicken. Leftovers freeze beautifully

Weight 0.75 lbs
Dimensions 12 × 8 × 6 in

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