Red lentil soup with crispy shallots
Waitrose and Partners

Red lentil soup with crispy shallots

This warming soup is a taste of autumn. The spice blend gives the dish a deep fragrance, while the natural yoghurt and lime bring out the richer flavours, all topped off with thin and crispy shallots.

3.5 out of 5 stars(3) Rate this recipe
VegetarianLow in saturated fatSource of fibreSource of protein
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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Ingredients

  • 3 tbsp olive oil
  • 400g Waitrose & Partners Shallots, peeled
  • 1 large carrot, peeled and finely diced
  • 1 celery stalk, peeled and finely diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 200g Waitrose & Partners LoveLife Red Split Lentils, well rinsed
  • 1 L Cooks’ Ingredients Vegetable Stock
  • 1 tbsp plain flour
  • 1 pinch salt
  • 1 lime, juice
  • 4 tbsp natural yogurt

Method

  1. Heat 1 tbsp oil in a large saucepan over a medium-high heat. Dice ¾ of the shallots and add to the pan with the carrot and celery. Season, cover with a lid, and sweat gently for 6-8 minutes, until softened.

  2. Uncover, add the spices and fry for another minute, then stir in the lentils and season. Cover with the stock, bring to the boil, then simmer gently for 30-35 minutes, until the lentils are soft.

  3. Meanwhile, slice the remaining shallots and toss with the flour and pinch of salt. Heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Add the shallots and fry for 2-4 minutes, stirring often until golden and crisp. Drain on kitchen paper. Squeeze the lime juice into the soup and divide between bowls (discard the cinnamon). Top each with a spoonful of yogurt and a scattering of crispy shallots.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,491kJ/ 356kcals

Fat

14g

Saturated Fat

2.3g

Carbohydrates

38g

Sugars

9.3g

Fibre

7.7g

Protein

16g

Salt

0.7g

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Overall rating (3.5/5)

3.5 out of 5 stars3 ratings