Lemon Lentil Soup with Ras el Hanout and Sour Cream

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Recipe Instructions

Step 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.||

Step 2:

 

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

Step 3:

 

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

Step 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.||

Step 5:

 

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.||

Step 6:

 

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