Lemon Lentil Soup With Ras El Hanout And Sour Cream
  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. Serve lemon lentil soup in a deep dish and garnish with remaining sour cream and parsley tips.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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