Recipe

Red Lentil Soup

Every Week We Deliver Everything You Need To Cook Amazing Meals

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

Send with Whatsapp

serves 2

½
½
1
2 tsp
2 cloves
800ml
1½ tsp
125g
½
5g
2
.
.
.

serves 4

1
1
2
4 tsp
4 cloves
1.6 L
3 tsp
250g
1
10g
4
.
.
.

ingredients

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

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.