A wholesome, simple soup that doesn’t compromise on flavour or nutrition.
Ingredients
olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stick, roughly chopped
1 tsp of salt
1 tsp chilli powder
1 tsp ground cumin
½ tsp ground black pepper
150g red lentils
150g moong dal
1 handful of tender-stem broccoli, roughly chopped
1 sourdough loaf
cheddar cheese, grated
Method
– Add 2-3 tbsp oil to a hot pan.
– Add the vegetables, and garlic, and cook for 10 minutes on medium heat.
– Meanwhile, boil 1400ml of water in a kettle.
– Once the vegetables begin to soften, add 200ml of boiled water and cook for 5 minutes.
– Add the salt, chilli powder, ground cumin, and black pepper. Mix well.
– Add the red lentils and moong dal, and add 1200ml of boiled water. Stir through, cover, and cook for 20 minutes.
– Use a hand blender to blitz any larger chunks. You can also add more water if it is too thick.
– Add 2-3 tbsp oil to a hot pan. Add the tender-stem broccoli, cover, and cook for 5 minutes.
– Slice your sourdough loaf and smear on some butter. Place the slices on a lined baking tray and put them under the grill until beginning to brown.
– Remove them from the grill, flip them over, add some grated cheese and return to the grill for 1 minute.
– Serve the soup in a bowl with a few pieces of broccoli and a drizzle of extra virgin olive oil and chilli oil, with the cheesy toast on the side.
Time to tuck in!