All at once my neighbor Mark showed up with 30,000+ lbs. of gravel for the driveway and outdoor kitchen area, the sun came out, and I was craving some red lentil soup. This Moroccan inspired soup comes together in just over 30 minutes. Remember the recipes I posted for Preserved Lemons, Harissa, and Ras el Hanout? This is where we’re going to put them to use. Of course, they are optional. Any spice mixtures, especially Indian garam masala, can be added instead.
Red Lentil and Tomato with Ras el Hanout, Harissa and Preserved Lemons
Prep time
Cook time
Total time
Quick, healthy, and exotic.
Recipe By: Sheila McDuffie
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
- 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.
- Add the garlic and cook until fragarnt, about 2 minutes.
- Add the tomatoes, red lentils, water, salt, ras el hanout, and harissa, stirring to combine.
- Simmer the soup for 20 minutes, until the lentils are soft.
- Taste and adjust seasonings to your personal taste and heat preference.
- Add additional water, if the soup is too thick.
- Puree with a handheld blender until smooth.
- 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.
Well, I’m off to hide. There’s no way I’m moving any of that gravel. (Poor Lewis)
– Sheila
