Vegetarian lemon lentil soup with Ras el Hanout and sour cream
These versatile little vegetables are indispensable in Indian and Arabic cuisine. Lentil soup, called dal, is even considered a national dish in India.
The Arabic spice blend Ras el Hanout is a perfect accompaniment, providing a light, subtle spiciness. Fresh lemon, delicate parsley, and cool sour cream round off this light soup.
35 min
Total Time
15 min
Cooking Time
20 min
Preperation Time
Ingredients
| 100 g | yellow lentils |
| 200 g | Sour cream |
| 1 x | Lemon |
| 1 bunch | parsley |
| 1 clove of garlic | |
| 1 x | Stock cube |
| 4 g | Raz el Hanout |
| || | |
| Additionally || | |
| 500 ml | warm water |
| 4 tbsp | Olive oil |
| Salt, pepper, sugar | |
| || |
Instructions
Step 1 of 6:
Peel and roughly chop the garlic clove. Set aside the parsley sprigs for garnish, pluck the remaining leaves from the stems, and chop finely. Zest the lemon and squeeze the juice.
Step 2 of 6:
Heat 4 tbsp oil in a pot and sauté the garlic and Raz el Hanout for 20 seconds over medium heat, stirring constantly.
Step 3 of 6:
Add 500 ml warm water, stock cubes, and lentils, and simmer for 15 minutes over medium heat.
Step 4 of 6:
Remove the pot from the heat and season with salt, a little sugar, and pepper to taste. Add ⅔ sour cream and purée the soup finely with an immersion blender.
Step 5 of 6:
Stir in 4 tbsp lemon juice, 1 tsp lemon zest, and chopped parsley.
Step 6 of 6:
Serve the lemon lentil soup in a deep bowl and garnish with the remaining sour cream and parsley sprigs.
