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Spiced Lentil Soup

UAE

41.00 / box

DIY - Serves 4 people

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Carrots

Req qty: 0.10/kgs

0.58

Coriander

Req qty: 1.00/pcs

1.00

Lemons

Req qty: 0.15/kgs

0.90

Brown Onions

Req qty: 0.15/kgs

0.94

Masoor Dal

Req qty: 1.00/pack

4.50

Stock Cubes

Req qty: 1.00/pkt

11.00


Ingredients not included but required

Olive Oil

25.00/bottle

Sea Salt Refill

9.00/pack

Bay Leaves

3.00/bags

Cumin Powder

8.00/bottle

Ceramic Pepper Grinder

9.00/pack

Turmeric Powder

6.75/bottle

Pure Sunflower Oil

17.00/bottle

Spiced red lentil soup SERVES 4 *Items not included in box 2 bay leaves 1/2 tsp black peppercorns 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp salt 200ml sunflower oil Prep time: 10 minutes Cook time: 40 minutes • 1 tbsp olive oil • 1/2 brown onion, peeled and diced • 1 carrot, peeled and diced • *2 bay leaves • 1/2 tsp black peppercorns • *1 tsp ground cumin • *1 tsp ground turmeric • 1/2 tsp salt • 300g split, skinless red lentils • 1 litre vegetable stock • juice of 1 lemon • coriander leaves, to serve For the crispy onions • 1/2 brown onion, peeled and finely sliced • 200ml sunflower oil 1. Set a large saucepan with the olive oil over a medium heat. Add the onions, and sauté, without browning for 5 minutes, until soft and translucent. 2. Stir though the diced carrots and cook for a further 3 minutes. 3. Add the bay leaves, peppercorns, ground cumin, turmeric and salt. Stir well so that the vegetables are covered in the spice mix. 4. Add the lentils, followed the stock and lemon juice. Cover with a lid and simmer for 25-30 minutes, until the lentils are tender. 5. For the crispy onions, add the sunflower oil to a large frying pan and place over a medium heat. Allow to heat for 5 minutes. 6. Test to see if the oil is ready using a slice of onion: if it sizzles and turns golden brown within 5 minutes, it’s hot enough. 7. Fry the onions until just golden (around 5 minutes), turning if necessary, then remove from the pan with tongs and place on a plate lined with kitchen paper. 8. Ladle the soup into bowls and top with the crispy onion and coriander leaves before serving.

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