Lentil Soup with crispy snacks

Lentil Soup with crisp

Match the smooth lentil soup with some crunchy Lentil Wave topping


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 


  • 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

  1. Sauté onion, carrot and garlic. 

  2. Season with cumin, curry, thyme and chili flakes. Stir and sauté for 1–2 more minutes. 

  3. 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. 

  4. Purée half of the soup in a food processor then pour it back into the pot. The soup should be a bit chunky. 

  5. Deep-fry the Lentil Waves according to the instructions on the pack and season with Kerala Curry Spice Mix. 

  6. Serve the soup with feta cheese, coriander, cocktail tomatoes and lentil snacks. 

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