Lentil Soup with Harissa and Ras el Hanout
recipe

A flavorful and warming lentil soup, perfect for chilly November days. Easy to prepare and delicious to enjoy!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stalk, diced
- 1 tsp harissa (or to taste)
- 1 tbsp ras el hanout spice blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1 liter vegetable broth
- 200 g red lentils, rinsed
- 1 can (400 g) crushed tomatoes
- Fresh coriander or parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until softened.
3. Stir in crushed garlic, carrots, and celery, and cook for a few minutes.
4. Mix in harissa, ras el hanout, salt, and pepper. Cook for one more minute to release the spices' aromas.
5. Pour in vegetable broth, add red lentils and crushed tomatoes. Bring to a boil, then reduce the heat.
6. Let the soup simmer on low heat for about 20 minutes, until the lentils are tender.
7. Serve the soup topped with fresh herbs.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 12 g
Fat: 7 g
Carbohydrates: 38 g
Fiber: 10 g
Sugar: 5 g

Reviews: 3.12 (1850 reviews) ★★★★★ share