Recipe

DNURed Lentil Soup with Croutons

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DNURed Lentil Soup with Croutons

Red lentil soup with Pesto Princess harissa paste, served with buttery croutons.




Ingredients to serve 2

  • 600ml x Red Lentil Soup
  • 2 x pita breads – cut into squares (2cm)
  • 5g x fresh parsley – chop roughly
  • salt and pepper (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1,2L x Red Lentil Soup
  • 4 x pita breads – cut into squares (2cm)
  • 10g x fresh parsley – chop roughly
  • salt and pepper (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Pita bread croutons: Place a pan on medium-high heat with a generous knob of butter and a drizzle of olive oil. When the butter has melted, add the croutons and toss to coat. Toast them in a single layer for 3-4 minutes, moving them around with a spoon, until golden and toasted. In the last 30 seconds, season with salt. (If your pan is too small, toast the croutons in batches).

Step 2

Soup: heat up the soup by adding it to a pot over a medium heat. Bring the soup to a simmer. This should take about 5-8 minutes. When heated through, season to taste.

Step 3

Serve: Serve the soup dished up in bowls topped with parsley and buttery croutons on the side.