Lentil Soup with Ras El Hanout

This is a delicious easy soup, full of protein from the lentils and perfect for bringing to work or school.


Lentil Soup with Ras El Hanout

This makes a big batch so I freeze half for another day.

½ tsp rapeseed oil

2 cloves garlic peeled and mashed

2 carrots diced

2 onions diced

1 tbsp tomato puree

2tsp ras el hanout

1tbsp harissa paste

300g chana dal or other lentils / split peas of choice, rinsed

1ltr vegetable stock


Heat ½ tbsp oil over a medium heat, add the garlic, carrot and onion and sweat until soft. Add a little water if it is going dry – keep the lid on.

Stir in the tomato puree, the ras el hanout and the harissa and cook for 1 minute, tip in the rinsed lentils, season, add the stock, stir well, bring to the boil then reduce until it is simmering and leave to cook, with the lid on. When the veg and lentils are cooked, blend with a stick blender and taste and adjust the seasoning as needed.

Serve with a swirl of harissa on the top .