Harira soup with ras el hanout

Name: Harira soup with ras el hanout
Ingredients: 30 g Sunflower oil; 50 g Onion; 50 g Celery; 10 g Ginger; 8 g Ras el Hanout; 50 g Carrot; 10 g Knorr Primerba Garlic; 2 g Chili flakes; 50 g Tomato paste; 40 g orange lentils; 2 g Turmeric; 0.7 l Water; 10 g Coriander; 20 g Knorr 37653 Vegetable bouillon; 8 g Lemon juice; 300 g peeled, pureed tomatoes; 10 g Salted lemon; 100 g Chickpeas

We make this harira soup with ras el hanout using products from Unilever Food Solutions and it serves 10 people.

Ingredients

30gSunflower oil

50gOnion

50gCelery

10gGinger

8gRas el Hanout

50gCarrot

10gKnorr Primerba Garlic

2gChili flakes

50gTomato paste

40gorange lentils

2gTurmeric

0.7lWater

10gCoriander

20gKnorr 37653 Vegetable bouillon

8gLemon juice

300gpeeled, pureed tomatoes

10gSalted lemon

100gChickpeas

Preparation

Heat the oil.
Sweat the onion together with the celery, carrot, garlic, ginger, ras el hanout, chili flakes, and turmeric.
Add the tomato paste, lentils, tomato coulis, and water.
Bring everything to a boil and add vegetable stock.
Cook the soup for at least 15 minutes until the lentils are done.
Add the chickpeas and season with lemon juice.
Ladle the soup into bowls and garnish with chopped coriander and finely sliced salted lemon peel.