Moroccan Red Lentil Soup
Red Lentil Soup, or Dal, makes frequent appearances in the Red Stick Spice Teaching Kitchen for two very important reasons. First, split red lentils cook quickly, making them the perfect dish for a 90 minute teaching block. Second, they are a blank canvas. Grab a Mediterranean or Middle Eastern spice blend and get creative. In this version, we pair Ras el Hanout with Roasted Chile Avocado Oil for a flavor explosion. Not to mention a protein-packed, better-the-next-day and yummy meal.
- Time: 30 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- Roasted Chile Avocado Oil
- large onion, diced
- ribs celery, diced
- packed parsley leaves and stems, chopped
- Salt
- ground black pepper
- Tbl Ras el Hanout
- garlic cloves, minced
- Tbl grated fresh garlic
- dried red lentils
- Hot Smoked Paprika
- Salt & Pepper to taste
- cans diced tomatoes
- vegetable or chicken stock
- Chopped fresh cilantro, for serving