Tag Archives: ras el hanout

Red Lentil Soup with Turkey

Red Lentil Soup with Turkey

Nearly every Sunday afternoon I like to make something to pack in my lunch for my busy work week.  I figure that if I have something tasty to take with me to work, it will keep me away from eating out or hitting the fast food drive thrus.  Today I decided to make Red Lentil Soup with Turkey.

Earlier this morning I visited a newly formed food cooperative for the first time here in town.  I found some gorgeous locally grown carrots and a screaming deal on organic red lentils.   The lentils rang up at $2.39 a pound…  Generally red lentils are not exactly the easiest legume to find nor are they the cheapest.  I heard someone refer to these tasty little lentils as “designer beans”.  I say I don’t care what you call them because they taste great to me and now I know where to get them!

Red Lentils

My Red Lentil Soup with Turkey is easy to make, tastes wonderful and is good for you.  It has gorgeous red lentils, roasted turkey, bright orange carrots, onion, celery, and wonderful Moroccan spice blend called Ras El Hanout.  Don’t worry, at the bottom of the post, I have my version of the spice blend if you don’t have it in your cupboard.  Enjoy!  Tessa


  • 1 cup red lentils (picked over carefully and rinsed well)
  • 1 quart chicken stock
  • 2 carrots (chopped)
  • 1 rib celery (chopped)
  • 1/2 onion (chopped)
  • 1 tsp canola oil
  • 1/2 pound roasted or precooked turkey
  • 2 tsp Ras El Hanout
  • 1 tsp garlic paste
  • 1/2 tsp salt or to taste
  • garnish with fresh chopped parsley

Pick over, wash and drain your lentils.  Set aside.  In a medium sized saucepan, over a medium flame, saute your carrots, onion, celery in canola oil until the onions are translucent.  Add the red lentils, turkey, chicken stock, garlic paste, salt and Ras El Hanout blend.  Cook covered for about 30-45 minutes.  I like to cook my soup for about 45 minutes because I like it when the lentils start to get really tender and break down.  Makes about 4 servings.

Ras El Hanout

Mix together in a small bowl the following ground spices.   Be sure to put the mixture in a tight fitting jar and store in a cool dry place.

  • 2 teaspoons each –  ginger and coriander
  • 1 1/2 teaspoons – cinnamon, black pepper, turmeric and nutmeg
  • 1 teaspoon – allspice
  • 1/2 teaspoon – cloves

I reused an old spice jar for storing the Ras El Hanout.  I wrote the ingredients and ratios on the back of the jar.  That way, when I run low on the spice blend, I just read the back and mix up another batch.  Enjoy!  Tessa

Ras El Hanout Lentil Soup













Ras El Hanout Lentil Soup

A couple of weekends ago while visiting my son up at the University, I found at a local store an aromatic spice blend called Ras El Hanout.  I never heard of Ras El Hanout before until I read the recipe for “Fatima’s Lentils with Spiced Cured Pork Shoulder” at one of my favorite food blogs called Cooking in Sens.  I did a bit of poking around the web and found that Ras El Hanout is of North African origin (Moroccan) and literally means “top of the shop”.  I also learned that there are hundreds of variations of Ras El Hanout and there is really no one original recipe.  The Ras El Hanout that I purchased is a blend of ginger, coriander, cinnamon, black pepper, turmeric, nutmeg, allspice and cloves.  I am fairly confident that it wont take me long to figure out how to make a similar spice mix myself for use at a later date…

A couple of months back I promised my son I would post recipes using a slow cooker.  If you don’t already know, using a slow cooker for meal preparation is perfect for busy college students.  Just toss in the ingredients, turn on low, go study, come back about 7 hours later and dish up.  My son G (that really is his nickname) loves Indian and Asian inspired dishes and I am sure that he will like this simple recipe.   This easy slow cooker soup is made with lentils, carrots, onion, celery, tomatoes, garlic, chicken stock and the wonderfully exotic Ras El Hanout spice blend.   Enjoy!  Tessa


  • 1 cup dried lentils (picked over and washed well)
  • 1 can diced tomatoes (12.5 ounce)
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 quart chicken stock
  • 2 tsp. minced garlic
  • 1 Tbls. Ras El Hanout
  • 1/2 tsp. salt or to taste

Begin by picking over and washing the lentils well.  Place all ingredients in the slow cooker.  Put on low for 7-8 hours or 4 hours on high.  Garnish with fresh chopped parsley and serve with your favorite naan or flat bread.  Makes about 2 quarts soup.