Tikka Red Lentil Soup (HC)
Ingredients
- 2 tbsp olive oil
- 1-2 red onions, sliced
- 1 tbsp mango chutney
- Black pepper to taste
- 1 carrot, grated
- 1-2 tbsp tikka curry paste
- 200g red lentils
- 1 tin chopped tomatoes
- 1 vegetable stock cube (low sodium)
- 1l water
To serve (per portion):
- 1 slice wholemeal bread (or sourdough)
- 30g cheese, grated
Instructions
Heat the olive oil in a pan or in the base of your soup maker if it has a sauté function.
Add the red onions and cook for around 10 minutes until softened and starting to colour.
Stir in the mango chutney and season with black pepper. Cook for another 3–5 minutes until the onions are dark, sticky and fragrant.
Add the carrots, tikka paste, red lentils, chopped tomatoes, stock cube and water. Stir well.
If using a soup maker, use the smooth setting to cook the soup. If using a pan, simmer for 25–30 minutes until the vegetables are tender and the lentils are soft.
Blend with a stick blender until smooth.
Transfer the soup to a saucepan and heat through. Add more water to your desired consistency if needed.
Preheat the grill or the air fryer to 180°C.
Place the bread on a tray or in the air fryer basket and sprinkle with grated cheese. Grill or air fry for 3–5 minutes until the cheese is melted and lightly golden.
Taste and adjust the seasoning of the soup as needed.
Serve the soup hot with the cheese on toast on the side.
Note - You could also add all of the ingredients into the soup maker and cook according to your soup maker’s instructions.
Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.