Recipe

Solo: Lentil Soup with Tortilla Croutons

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Red lentil soup served with crispy tortilla croutons, sour cream and coriander. A perfect hearty dish.

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serves 1

¼
½ clove
½ tbsp
1 ¼ tsp
1 ¼ cups
1 tsp
¼ cup
¼
⅛
3g
¼
1 tsp
½
.
.
.

ingredients

onion – chop finely
garlic – crush, peel and chop finely
tomato paste
Lentil Soup Spice
boiling water
vegetable stock granules
red lentils
carrot – peel and dice
lemon – juice
fresh coriander – chop
fresh chilli – deseed and slice thinly
sour cream
tortilla wrap – cut into 1 inch strips
olive oil (from your pantry)
salt and black pepper (from your pantry)
paper towel (from your pantry)

Ingredients to serve 1

¼ x onion – chop finely
½ clove x garlic – crush, peel and chop finely
½ tbsp x tomato paste
1 ¼ tsp x Lentil Soup Spice
1 ¼ cups x boiling water
1 tsp x vegetable stock granules
¼ cup x red lentils
¼ x carrot – peel and dice
⅛ x lemon – juice
3g x fresh coriander – chop
¼ x fresh chilli – deseed and slice thinly
1 tsp x sour cream
½ x tortilla wrap – cut into 1 inch strips
. x olive oil (from your pantry)
. x salt and black pepper (from your pantry)
. x paper towel (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Dissolve the vegetable stock granules in boiling water, set aside.

Step 2

Place a pot (one with a lid) onto a medium heat and fry the onion with some olive oil and some salt for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute. Stir in tomato paste and Lentil Soup Spice and cook for 2 minutes. Add the carrots and cook for 4 minutes.

Step 3

Add the vegetable stock and lentils and bring to a simmer (light boil). Add a good pinch of salt and a grind of black pepper. Place a lid on top, slightly ajar. Simmer until the lentils are soft, about 30 minutes.

Step 4

Place a large pan on a medium - high heat. When the oil is hot, add the tortilla strips and fry until golden brown. Remove and place on the paper towel and season with salt.