Description
A delicious and creamy red lentil soup infused with flavors of ras el hanout and preserved lemon.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 2 celery stalks (diced)
- 1 carrot (diced)
- 1 1/2 cup red lentils (rinsed)
- 1 1/2 tsp ras el hanout
- 1 can diced tomatoes (15 oz.)
- 1 preserved lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Saute the onion until translucent.
- Add the garlic, celery, and carrot. Cook for 2 minutes until partially tender.
- Stir in the red lentils and ras el hanout. Add in the diced tomatoes.
- Rinse the preserved lemon, remove and discard the pulp. Finely chop the peel and add it to the lentils.
- Add 5 cups of water to the pot and turn the heat to medium high. Bring to a simmer, then lower the heat to medium, cover and cook for 20 minutes until the lentils are tender.
- Using an immersion blender, blend the soup until creamy. Taste and add more salt if needed. Serve with olive oil and red pepper flakes.
Notes
- Ras el hanout is a North African spice blend that can vary in ingredients. Adjust based on personal preference.
- This soup can be adjusted for thickness by varying the amount of water used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg