Lemon Lentil Soup with Ras el Hanout and Sour Cream

Cooking Time

15 min

Preperation Time

20 min

Servings

2

Skill Level

easy

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.

1

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.

2

Heat 4 tbsp. of oil in a saucepan and sauté garlic and Ras el Hanout at medium heat for 20 seconds, stirring constantly.

3

Add 2 cups warm water, stock cube and lentils. Simmer for 15 minutes at medium heat.

4

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.

5

Fold in 4 tbsp. lemon juice, 1 tsp. lemon zest and chopped parsley.

6

Serve lemon lentil soup in a deep dish and garnish with remaining sour cream and parsley tips.

Ingredients

  • 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

Plus

  • 4 tbsp. olive oil
  • Salt
  • Pepper
  • Sugar