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 x | clove of garlic |
| 1 x | stock cube |
| 4 g | Ras el Hanout |
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| Additional || | |
| 500 ml | warm water |
| 4 tbsp. | olive oil |
| salt, pepper, sugar | |
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Instructions
Step 1 of 6:
Peel and roughly chop the garlic clove. Set aside the parsley tips for decoration, pluck the remaining leaves from the stems, and finely chop them. Grate the zest of the lemon and squeeze out the juice.
Step 2 of 6:
Heat 4 tbsp. oil in a pot and fry the garlic and Raz el Hanout for 20 seconds over medium heat, stirring constantly.
Step 3 of 6:
Add 500 ml of warm water, stock cube, and lentils, and simmer over medium heat for 15 minutes.
Step 4 of 6:
Remove the pot from the heat and season with salt, a little sugar, and pepper to taste. Add ⅔ of the sour cream and blend the soup until smooth with a hand blender.
Step 5 of 6:
Fold in 4 tbsp. lemon juice, 1 tsp. lemon zest, and chopped parsley.
Step 6 of 6:
Serve the lemon lentil soup in a deep plate and garnish with the remaining sour cream and parsley tips.
