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Jazz Apple and Lentil Soup, with Spiced Croutons
Serves 4
Ingredients
For the croutons
- 5 thick slices of bread (you can use stale bread if you want - diced
- 3 tbsp olive oil
- 1 tsp cumin
- ½ tsp herbs du Provence
- ¼ tsp garlic powder
- Salt and pepper
For the soup
- 2 tbsp olive oil
- 1 large white onion - diced
- 2 cloves garlic - crushed
- 2 tsp cumin
- 1 large handful fresh mint - finely chopped
- 240g red lentils
- 120g bulgur wheat
- 4 Jazz Apples - cored, peeled and diced
- 1 red pepper - seeded and diced
- 1.8 litres of vegetable stock
- Juice of ½ a lemon
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Method
- Preheat the oven to 180C (Fan oven). On a baking tray, add all the crouton ingredients, toss to coat, and bake in the oven for 20 minutes, or until golden and crisp. Set aside.
- Meanwhile, sauté the onion and garlic in the olive oil for 5 minutes.
- Add the cumin and fry for a further 2 minutes. Add all the other ingredients (except croutons and parsley) and bring to the boil. Lower the heat and simmer on a medium heat for 40 minutes, stirring occasionally.
- Blend the soup partially (you want it thick and mostly smooth, but still with a few chunks remaining in it).
- Season it to taste before garnishing with the spiced croutons and freshly chopped parsley.
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