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.
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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.
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.
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.
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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