Lemon Lentil Soup with Ras el Hanout and Sour Cream
It is impossible to imagine Indian and Arabic cuisine without the little, multi-talented lentil. This lentil soup recipe paired with Ras el Hanout, a delicious spice blend, makes for a light soup full of flavor.
Peel and roughly chop garlic. Put parsley tips aside for garnishing, remove remaining leaves from stems and chop finely. Zest lemon peel and squeeze juice.
Heat 4 tbsp. of oil in a saucepan and sauté garlic and Ras el Hanout at medium heat for 20 seconds, stirring constantly.
Add 2 cups warm water, stock cube and lentils. Simmer for 15 minutes at medium heat.
Remove saucepan from heat and season with salt, some sugar and pepper to taste. Add two-thirds of the sour cream and puree the soup with a hand-held blender.
Fold in 4 tbsp. lemon juice, 1 tsp. lemon zest and chopped parsley.
Serve lemon lentil soup in a deep dish and garnish with remaining sour cream and parsley tips.
- ½ cup yellow lentils
- 7 oz. sour cream
- 1 lemon
- 1 bunch of parsley
- 1 clove of garlic
- 1 stock cube (or bouillon cube)
- 2-1/2 tsp. Ras el Hanout
- 2 cups warm water
- 4 tbsp. olive oil