Solo: Lentil Soup with Tortilla Croutons

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Solo: Lentil Soup with Tortilla Croutons

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

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)


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.

Step 5

Serve the lentil soup with a dollop of sour cream and top with the tortilla croutons, chilli (optional) and fresh coriander.