Lentil Soup with crisp
Match the smooth lentil soup with some crunchy Lentil Wave topping
Ingredients
Number of portions
300 g yellow onion
300 g carrots
50 ml sunflower oil
4 cloves of garlic
1 tsp Santa Maria Cumin
1 tbsp Santa Maria Curry
1 tsp Santa Maria Thyme
1 tsp Santa Maria Chili Flakes
500 ml of crushed tomatoes
700 ml red lentils
2 l vegetable broth
1 l of water
0.5 lemon, juice
Salt
Toppings
100 g Santa Maria Snack Base Lentil Waves
50 ml Santa Maria Kerala Curry Spice Mix
300 g feta cheese
300 g cocktail tomatoes
20 g fresh coriander
How to prepare
Sauté onion, carrot and garlic.
Season with cumin, curry, thyme and chili flakes. Stir and sauté for 1–2 more minutes.
Add tomatoes, lentils, broth and water. Bring to a simmer, then partially cover the pot and turn the heat to medium-low. Let it simmer for about 30 minutes, until the lentils are soft. If necessary, add salt and lemon juice.
Purée half of the soup in a food processor then pour it back into the pot. The soup should be a bit chunky.
Deep-fry the Lentil Waves according to the instructions on the pack and season with Kerala Curry Spice Mix.
Serve the soup with feta cheese, coriander, cocktail tomatoes and lentil snacks.
Recipe categories
Food