Recipe

DNUSolo: Red Lentil Soup with Croutons

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

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serves 2

300ml
1
3g

serves 4

ingredients

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

Ingredients to serve 2

300ml x Red Lentil Soup
1 x pita breads – cut into squares (2cm)
3g x fresh parsley – chop roughly
salt and pepper (from your pantry)
butter (from your pantry)
olive oil (from your pantry)

Ingredients to serve 4

Red Lentil Soup
pita breads – cut into squares (2cm)
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.