Photo by mehmetakifarts on Pexels
Spiced Red Lentil Soup with Crispy Garlic Croutons and Herb Oil
Red lentil soup simmered with onion, garlic, cumin, and smoked paprika, served with crispy garlic croutons and parsley.
- 150 g red lentils
- 600 ml vegetable stock
- 1 whole onion
- 5 whole garlic cloves
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ whole lemon
- 80 g sourdough bread
- 60 ml olive oil
- 15 g fresh parsley
- 2 g sea salt
- 1 g black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Dice the onion finely. Mince 3 garlic cloves and slice 2 garlic cloves thinly.
- Step 2
Heat 30 ml olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened.
- Step 3
Add minced garlic and cook for 1 minute until fragrant. Stir in cumin and smoked paprika, toasting for 30 seconds.
- Step 4
Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are completely soft.
- Step 5
While soup simmers, cut sourdough into 2 cm cubes. Heat 20 ml olive oil in a frying pan over medium-high heat.
- Step 6
Add sliced garlic and cook for 1 minute until golden. Add bread cubes and toss frequently for 5-7 minutes until golden and crispy on all sides. Season with salt and pepper.
- Step 7
Blend soup until smooth using a hand blender or food processor. Stir in juice from half a lemon. Taste and adjust seasoning.
- Step 8
Chop fresh parsley. Drizzle remaining 10 ml olive oil over soup and stir through parsley.
- Step 9
Ladle soup into bowls, top with crispy garlic croutons, and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
