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Try this tasty recipe

MOROCCAN red lentil soup

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 5


15g Flora

1 medium onion, chopped

3 cloves garlic, finely chopped

1½ tsp ground cumin

1l reduced-sodium vegetable stock

250ml water

1 large carrot, peeled and diced

1 stalk celery, diced

250ml red lentils, rinsed and drained

1 medium potato, peeled and diced

2 tbsp finely chopped fresh coriander

1 tbsp lemon juice

1 tsp hot pepper sauce


Heat the Flora in a 5-litre saucepan and cook onion with garlic over medium heat, stirring occasionally for 5 minutes or until onion is tender.

Stir in cumin and cook for one minute. Stir in stock, water, carrot, celery, lentils and potato. Bring to boil over high heat.

Reduce heat to low and simmer, partially covered, for 30 minutes, or until lentils and vegetables are tender.

Purée soup in blender until you get the desired consistency.

Stir in remaining ingredients and serve.