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Spiced Lentil Soup


41.00 / Box

DIY - Serves 4 people

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Req qty: 0.10/kgs


Masoor Red

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Req qty: 0.15/kgs


Stock Cubes

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Brown Onions

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Ingredients not included but required

Bay Leaves


Cumin Powder


Turmeric Powder


Sea Salt Refill


Olive Oil


Pure Sunflower Oil


Ceramic Pepper Grinder


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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