Moroccan Lentil Soup With Coriander Oil

Total Time
Prep 20 mins
Cook 40 mins

From the Women's Institute Book of Soup that I borrowed from our local library.

Ingredients Nutrition


  1. Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika.
  2. Cover and sweat for 10 mins shaking the pan occasionally.
  3. Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes.
  4. Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth.
  5. Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste.
  6. Reheat and serve with a swirl of the coriander oil on top.


Most Helpful

The coriander oil takes this lentil soup to a new level. Made exactly as written. So quick and easy to make, so delicious to eat.

Leggy Peggy June 12, 2010

Delicious soup! The seasonings are wonderfully balanced. I used an immersion mixer to puree the soup just to the texture I wanted. We enjoyed it equally with & without the coriander oil. Thanks for posting! ~Sue

Sue Lau January 22, 2009

This recipe reminded me of the soup that DH's mother would make while I was in Morocco. I have tried a couple of times to duplicate the taste but I was never successful until now. Thanks for a great recipe! Made for NAME tag...

Nasseh August 28, 2008

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