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Beetroot and Lentil soup
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1 tbsp sunﬂower oil
1 onion, diced
15g fresh root ginger, peeled
2 garlic cloves, sliced
400g pack The Spice Tailor Classic Lentil Tarka Daal
330g pouch cooked beetroot, roughly chopped
500ml fresh Cooks’ Ingredients Vegetable Stock
2 tbsp dairy-free coconut milk yogurt alternative, plus extra to serve
Small handful coriander leaves
100g plain ﬂour
50g wholemeal ﬂour
2 tbsp sunﬂ ower oil
1. Start by making the ﬂatbreads. Mix the ﬂ ours in a bowl with the salt. Add 150ml warm water and the oil, and bring together with your hands to form a dough. Knead for a few minutes on a work surface, then set aside in a bowl covered with a clean, damp tea towel for 30 minutes.
2. Meanwhile, for the soup, heat the oil in a pan over a medium-high heat. Fry the onion for 5 minutes until soft. Chop the ginger; add with the garlic. Fry for 2 minutes, then pour in the spices from the daal kit. Fry for 1 minute, add the beetroot and the tarka sauce from the kit; fry for 2 minutes more. Stir in the lentils and stock and simmer for 5 minutes.
3. Set a large frying pan over a high heat. Divide the dough into 4 equal pieces and roll out each as thinly as you can. One at a time, cook for 2-3 minutes on each side or until cooked through and charred in places. Transfer the soup to a blender and whizz with 2 tbsp yogurt alternative until smooth. Serve in bowls with a little extra yogurt alternative, a scattering of coriander leaves and the ﬂ atbreads alongside.
Typical values per serving:
1 of your 5 a day/source of protein/vegetarian/freezable
This recipe was first published in December 2020.