Lentil Soup

with Buttery Croûtons and Lots of Spices!

  • 30 min
600 calories and less
Peanut
Egg
Mustard
Nut
Soy
Gluten
Sulphite
Wheat
Customer Favourite
Vegetarian
Sesame
Dairy product
Dive into a sea of spices with our magnificent lentil soup, served with a buttery baguette that will surely make you smile!
Lentil soup

Ingredients

1
Yellow Onion(s)
1
Garlic Clove(s)
1/2
Vegetable Broth Cube(s)
2 1/2 cup(s)
Water for Vegetable Broth (not included)
1 tbsp
Olive Oil (not included)
1 tsp
Ground Cinnamon (Pre-mixed)
1 tsp
Turmeric (Pre-mixed)
1 tsp
Cumin (Pre-mixed)
1/2 tsp
Ground Cardamom (Pre-mixed)
199 ml
Diced Tomatoes
165 ml
Coconut Milk
3/4 cup(s)
Red Lentils
90 g
Baby Spinach
2 tbsp
Butter (not included)
2
Mini Baguette(s)
Nutritional facts
Per serving
Amount / Serving
Calories
619 kcal
Total fat
17 g
Saturated Fat
6 g
Sodium
841 mg
Total Carbohydrate
93 g
Fiber
13 g
Sugar
8 g
Proteins
27 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat oven at 400F

Dice the onion and mince the garlic.

Dissolve the 1/2 vegetable broth cube (double for 4 ppl.) in 2 ½ cups of boiling water (double for 4 ppl.)

Sweat the onions
2

Cook the onion and garlic

In a large pot, add 1 Tbsp of olive oil (double for 4 ppl.), onion and garlic. Add a pinch of salt. Stir and sauté over medium heat for 4-5 min.

Add spices
3

Add Spices

Add the spice mix and cook for 1 min until fragrant.

Add coconut milk
4

Prepare the soup

Add the diced tomatoes (with juices), coconut milk, red lentils and broth. Stir to combine. Bring to a boil over high heat.

Reduce heat and simmer covered, about 18 min. Stir constantly to make sure lentils are not sticking to the bottom of the pot.

Make the toasts
5

Prepare the croûtons

Slice and toast the baguette in the oven until golden and crispy, about 3-5 minutes. Spread butter on the warm bread slices.

Add spinach and serve
6

Finish and serve

Add the spinach to the soup. Season with salt and pepper, to taste. Serve with the croutons on the side.