Recipe

Red Lentil Soup

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Red Lentil Soup

A comforting bowl of red lentil soup spiked with turmeric and ground cumin. Served with garlicky naan croutons.




Ingredients to serve 2

  • ½ x onion – peel and chop finely
  • ½ x carrot – peel and dice (½ cm)
  • 1 x potatoes – peel and dice (1cm cubes)
  • 2 tsp x Indian spice mix
  • 2 cloves x garlic – crush, peel and chop finely
  • 800ml x boiling water
  • 1½ tsp x vegetable stock granules
  • 125g x red lentils – rinse
  • ½ x fresh chilli – slice finely (optional)
  • 5g x parsley – chop roughly
  • 2 x naan – cut into squares (2cm)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel and chop finely
  • 1 x carrot – peel and dice (½ cm)
  • 2 x potatoes – peel and dice (1cm cubes)
  • 4 tsp x Indian spice mix
  • 4 cloves x garlic – crush, peel and chop finely
  • 1.6 L x boiling water
  • 3 tsp x vegetable stock granules
  • 250g x red lentils – rinse
  • 1 x fresh chilli – slice finely (optional)
  • 10g x parsley – chop roughly
  • 4 x naan – cut into squares (2cm)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle. Mix the chilli in some olive oil, set aside.

Step 2

Drizzle a little olive oil in a frying pan on medium-high heat. Fry the onion for about 5 minutes, stirring occasionally, until softened and translucent. Add the Indian spice six and HALF the garlic, cook for 1 minute. Then add the stock granules, boiling water, potatoes, carrots and lentils and cook with the lid on for 15 minutes, until the potato and lentils are soft. Season with salt and black pepper to taste.

Step 3

Place a frying pan on medium-high heat. Add a big knob of butter to the pan and when the butter has melted and is bubbling slightly, fry the naan bread. Move it around so it doesn’t burn. It should take about 3-4 minutes to turn golden. In the last minute of cooking add the garlic and parsley.

Step 4

Serve the soup topped with the naan croutons and a little spoonful of chilli oil.