Carrot And Lentil Soup With Wholemeal Sesame Toasts Recipe

About this recipe

A hearty and diabetic-friendly vegetarian soup made with red lentils and carrots, served with crispy wholemeal sesame toasts. Perfect for a satisfying dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 80 g Knorr Vegetables Stock Cubes
• 125 g Mooz Butter Garlic & Herbes
• 100 g Supreme Harvest White Sesame Seeds
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 150 g Spring Onion (Kandychi Path)
• - MASOOR DAL
• 800 g Sunny Sun Lite Refined Sunflower Oil
• 100 g Salt

Instructions

1. 1. Heat 2 tablespoons of sunflower oil in a large heavy-based pan over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
2. 2. Stir in 100 g of malka masoor lentils and 300 g of diced carrots. Cook for 2-3 minutes, stirring occasionally.
3. 3. Pour in 1 liter of vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the carrots are tender and the lentils are fully cooked.
4. 4. Blend the soup until smooth using an immersion blender or a countertop blender. Season with salt and pepper to taste. Thin with water if necessary to achieve your desired consistency.
5. 5. Spread 2 tablespoons of softened butter mixed with garlic and herbs onto a flat surface. Sprinkle with 1 teaspoon of sesame seeds and press gently to adhere.
6. 6. Toast the butter and sesame mixture in a preheated oven at 180°C (350°F) or under a grill until crispy and golden, about 5-7 minutes.
7. 7. Serve the soup hot, topped with the sesame crisps, a dollop of 100 g plain yogurt, and 2 tablespoons of chopped spring onion.