Fusion Dahl-Style Soup with Naan Croutons
with beansprouts, peanuts, lime & coriander
In this recipe, you’ll use naan to make delicious, crispy croutons. It’s a fun twist that shows how versatile naan can be, and a great addition to this dahl-style soup!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Red split lentils
(May be present: Gluten)
90 milliliters
Coconut milk
½ piece
Garlic
½ piece
Onion
½ piece
Carrot
2 piece
Tomato
25 g
Beansprouts
½ piece
Lime
½ piece
Fresh lemongrass
5 g
Ginger paste
½ sachet(s)
Yellow curry spices
½ piece
Naan
(Contains: Melk (inclusief lactose), Gluten, Tarwe)
5 g
Fresh coriander
(May be present: Selderij)
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)
Not included in your delivery
¼ tablespoon
Olive oil
400 milliliters
Low sodium mushroom or vegetable stock
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Bruise or pierce the lemongrass in three places.
- Dice the carrot and the tomato. Cut the naan into small squares.
- Roughly chop the coriander and the peanuts. Cut the lime into wedges.
- Heat a light drizzle of olive oil in a soup pot over medium-high heat. Fry the onion, garlic and carrot with the ginger paste and yellow curry spices for 2 - 3 minutes.
- Add the stock, coconut milk, tomato, lemongrass and lentils, then bring to a boil.
- Reduce the heat and allow to simmer for 10 - 12 minutes, then remove the lemongrass and discard.
- Heat a clean frying pan over medium-high heat.
- Toast the naan for 4 - 6 minutes or until crunchy, then remove from the pan and set aside.
- Process the soup with an immersion blender until it reaches your desired texture, adding more stock if necessary.
- Add some sambal if preferred and season to taste with salt and pepper.
- Boil plenty of water in a pot or saucepan and cook the beansprouts for 1 minute, then drain.
- Serve the soup in bowls or deep plates.
- Top with the naan croutons and the beansprouts.
- Garnish with the peanuts and the coriander. Serve with the lime wedges.
