Dal and Vegetable Soup with Cheesy Toast

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A wholesome, simple soup that doesn’t compromise on flavour or nutrition.

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

– 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!