Gebratener Knusperreis

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Honig Stir-Fry mit Udonnudeln, Blattspinat und knusprigem Sesam-Tofu

Recipe Category
germany:vegetarisch
germany:international
germany:hauptspeisen

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Description

It is impossible to imagine Indian and Arabic cuisine without the little, multi-talented lentil. This lentil soup recipe paired with Ras el Hanout, a delicious spice blend, makes for a light soup full of flavor.

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Preparation Time
1970-01-01 00:20
Cooking Time
1970-01-01 00:15
Total Time
1970-01-01 00:35

Gebratener Knusperreis

Recipe Category
germany:hauptspeisen

Ingredients

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Recipe Yield
2 Servings

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Recipe Ingredients
½ cup|| yellow lentils||
7 oz. ||sour cream||
1|| lemon||
1 bunch ||of parsley||
1 clove|| of garlic||
1|| stock cube (or bouillon cube)||
2-1/2 tsp. ||Ras el Hanout||
2 cups|| warm water||
4 tbsp. ||olive oil||
||Salt||
||Pepper||
||Sugar||

Cookware needed for preparation

You need: Pot | Cooking Spoon | Blender

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Instructions

Lemon Lentil Soup with Ras el Hanout and Sour Cream

Recipe Instructions

Step 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.||


Step 2:

 

Heat 4 tbsp. of oil in a saucepan and sauté garlic and Ras el Hanout at medium heat for 20 seconds, stirring constantly.||


Step 3:

 

Add 2 cups warm waterstock cube and lentils. Simmer for 15 minutes at medium heat.||


Step 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.||


Step 5:

 

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.||


Step 6:

 

Serve lemon lentil soup in a deep dish and garnish with remaining sour cream and parsley tips.||

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