Reminiscent of Harira, the traditional soup of Morocco, this dish makes great use of affordable, easy-to-cook red lentils (dal.) Lentils belong to a family of plants called Pulses, recognized by the United Nations Food & Agriculture Organization because they're nutritious, sustainable and affordable. We're definitely on board when it comes to increasing our pulse crop consumption...especially when they taste like this dish! Ras el Hanout pairs up with Roasted Chile Avocado Oil for a flavor explosion. This recipe is sure to become a staple in your soup repertoire!
1 large onion, diced
2 ribs celery, diced
1/3 cup packed parsley leaves and stems, chopped
1/2 tsp Salt
1/2 tsp ground black pepper
1 Tbl Ras el Hanout
5 garlic cloves, minced
2 Tbl grated fresh garlic
1 1/4 cup dried red lentils
2 tsp Hot or Sweet Smoked Paprika (depending on the heat level desired)
2-14 oz cans diced tomatoes
8 cups vegetable or chicken stock
Salt & Pepper to taste
Coat the bottom of a large stockpot with Roasted Chile Avocado Oil and heat over medium-high heat. Add the onions, celery, parsley, salt and black pepper. Saute until golden brown. Add the Ras el Hanout and stir to combine--saute for an additional minute. Add the garlic and ginger. Saute until just fragrant, about 1 minute. Add the lentils, Hot or Sweet Smoked Paprika, tomatoes and stock. Bring to a boil and reduce to a simmer. Cover and simmer on low for 45 minutes. Adjust with salt and pepper. Continue to cook uncovered if you desire a thicker consistency.