Persian Lentil Soup with Ras el Hanout recipe
This zesty and lightly spiced Persian Lentil Soup is a fusion of Middle Eastern shorbet adas and Indian dal. Featuring Ras el Hanout and turmeric, this recipe brings together the best of Persian, Arabic and Indian flavours.
Ingredients
- ⅓ of a cup red lentils (or 60g)
- ⅓ of a cup yellow split peas (or 60g)
- 1 teaspoon of crushed garlic
- 1 teaspoon of grated fresh ginger
- ½ tablespoon of Ras el Hanout
- ½ teaspoon of turmeric
- 1 white onion finely diced
- 1 litre of chicken stock or vegetable stock
- 1 lemon quartered
- ⅔ cup tinned crushed tomatoes (or 150g)
- A pinch of Za’atar or Dukkah
- Garnish: a drizzle of sesame oil, fresh coriander/cilantro leaves
Instructions
- Heat olive oil in a large saucepan and add the onions and fry until translucent for approximately 8 minutes.
- Add the ginger, garlic, Ras el Hanout, red lentils and yellow split peas and stir through the oil and onions for 1- 2 minutes.
- Add the crushed tomatoes, stock and two lemon quarters and simmer for 20-25 minutes.
- Ladle ⅔ of the soup (minus the lemon) into a blender and process until smooth. Combine the smooth soup back into the pan with the un-processed soup to re-heat.
- Serve in bowls and garnish with Za’atar or Dukkah, the remaining lemon quarters, fresh coriander/cilantro and sesame oil.
Notes
Serving size:
This Persian lentil soup with Ras el Hanout serves 2 people as a main course or 4 smaller portions as a starter. To serve more, simply double the ingredients while adjusting liquid amounts as needed.
This Persian lentil soup with Ras el Hanout serves 2 people as a main course or 4 smaller portions as a starter. To serve more, simply double the ingredients while adjusting liquid amounts as needed.
Storage and reheating:
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or stock if needed.
- Freezer: Freeze in portion-sized airtight containers for up to 3 months. Let it cool completely before freezing.
- Reheating from frozen: Thaw overnight in the fridge or reheat directly from frozen on the stove over low heat, stirring occasionally.
Variations:
- For a thicker texture: Blend more of the soup for a creamier consistency.
- Make it vegan: Use vegetable stock instead of chicken/bone broth.
- Meat: Stir in shredded chicken or lamb for a heartier meal.
- Garnish ideas: Top with Za’atar, Dukkah, fresh coriander/cilantro or a drizzle of sesame oil for extra flavour and texture.