Spiced lentil and vegetable soup

Recipe from: 28 July 2015
recipes, vegetarian, soup

Ingredients 36
Servings 1
Minutes 30 min + proving time

Ingredients

Serving Change
  • 2
    Tbs
    vegetable oil
  • 1
    red onion, finely diced
  • 1
    garlic clove, minced
  • 3
    stems celery, chopped
  • 2
    large carrots, diced
  • 2
    tsp
    garam masala
  • 1
    tsp
    ground cumin
  • 1/2
    tsp
    turmeric
  • 1/2
    tsp
    red chilli flakes
  • 1/2
    cup
    red lentils, rinsed and drained
  • 1/2
    cup
    brown lentils, rinsed and drained
  • 1
    cup
    tomato passata
  • 1.2
    l
    vegetable stock
  • salt and freshly ground black pepper
  • 2
    Tbs
    lemon juice
  • TO FINISH:
  • 250
    g
    roasted cherry tomatoes
  • Greek yoghurt
  • large handful (about 40g), baby spinach
  • 1
    brown onion, sliced into rounds and caramelised or Woolworths crispy onion sprinkles
  • crushed pink peppercorns
  • FLATBREADS:
  • 150
    g
    all-purpose flour
  • 50
    g
    wholemeal or atta flour
  • 50
    g
    coconut flour
  • 1/2
    tsp
    salt
  • 1
    tsp
    instant yeast
  • 90-100ml tepid water
  • 80
    ml
    natural yoghurt
  • 1
    Tbs
    vegetable oil
  • FOR THE HALLOUMI FILLING:
  • generous handful mint leaves, chopped
  • zest of half a lemon
  • 1
    cup
    finely grated Halloumi cheese
  • pinch sea salt flakes
  • 1/4
    cup
    toasted sunflower and pumpkin seeds
 

Method

30 min + proving time
 

Heat the oil in a deep saucepan and sauté the onion until soft. Add the garlic, celery and carrots to the onions and cook for several more minutes. Season the vegetables lightly before adding the garam masala, cumin, turmeric and chilli. Toss to coat the vegetables in the spices and toast for a minute to intensify the flavours, but be careful not to burn the spices.

Now add the rinsed lentils, tomato passata and vegetable stock. Cover with a lid and simmer for 35-40 minutes or until the brown lentils are tender. Check the seasoning and add a spritz of lemon juice to brighten the flavours. Remove 1 cup of the soup and place in a blender.
Add half the roasted tomatoes to the blender and blitz together until smooth. Pour the purée back into pot and heat through.

For the flatbreads

Sift the all-purpose flour, wholemeal, coconut flour and salt into a bowl. Mix in the yeast. Make a well in the centre and pour in the water, yoghurt and vegetable oil. Mix with a fork until the dough comes together. Turn out onto a floured worktop and knead for 3 minutes. Cover with cling film and set aside to prove for 1 hour.

Combine all the ingredients for the Halloumi filling. Divide the dough into 6 equal portions. Roll each portion out into a round of about 15cm. Place roughly 2 tablespoons of the cheese filling on one half of the round, sprinkle over some seeds and fold over. Press the edges together to seal. Roll out into an oblong shape about 3mm in thickness.

Heat 2 teaspoons olive oil and a knob of butter in a frying pan. Cook the flatbreads in the hot pan for about 3-4 minutes per side, until golden brown and cooked through. Wrap in a tea towel to keep warm while you cook the remaining flatbreads. Remember to add oil and butter to the pan each time before continuing with the next batch.

To serve, fold the baby spinach through the hot soup and top with the remaining roasted tomatoes, Greek yoghurt, caramelised onions and crushed peppercorns. Brush the warm Halloumi flatbreads with melted butter just before serving.

To roast the cherry tomatoes (for finishing and serving)

Preheat the oven to 190°C.
Line a baking sheet with parchment paper and spray with non-stick baking spray. Spread the tomatoes onto the sheet, drizzle with olive oil and balsamic vinegar. Scatter over the sugar, chilli, thyme, salt and pepper. Toss together and turn the tomatoes to face cut side up. Roast for 40-45 minutes or until the liquid is reduced.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: soup  |  vegetarian  |  recipes
 

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