Red Lentil and Tomato with Ras el Hanout, Harissa and Preserved Lemons
 
Prep time
Cook time
Total time
 
Quick, healthy, and exotic.
Recipe By:
Cuisine: Moroccan
Serves: 6 to 8
Ingredients
  • 2 tablespoons olive oil
  • 1 red onion, sliced ¼"thick crosswise
  • 2 cloves garlic, coarsely chopped
  • 2 cups crushed tomatoes, fresh or canned
  • 1½ cups red lentils, washed and drained
  • 6 cups water
  • 1 teaspoon salt
  • 2 teaspoons ras el hanout
  • 1 teaspoon harissa, plus more for garnish
  • 1 preserved lemon, pulp removed and discarded, rinsed, and thinly sliced
Instructions
  1. Heat the olive oil in a large heavy pot on medium heat. Add the onions and cook, stirring frequently, until browned and caramelized, about 15 minutes.
  2. Add the garlic and cook until fragarnt, about 2 minutes.
  3. Add the tomatoes, red lentils, water, salt, ras el hanout, and harissa, stirring to combine.
  4. Simmer the soup for 20 minutes, until the lentils are soft.
  5. Taste and adjust seasonings to your personal taste and heat preference.
  6. Add additional water, if the soup is too thick.
  7. Puree with a handheld blender until smooth.
  8. Serve hot, garnished with harissa and preserved lemon.
Notes
For Indian Red Lentil and Tomato Soup, substitute an equal amount of garam masala for the ras el hanout. Omit the harissa and preserved lemons. Garnish with lime juice and cilantro.
Recipe by The Gardener Cook at https://www.thegardenercook.com/red-lentil-and-tomato-soup-with-ras-el-hanout-harissa-and-preserved-lemons/