Lentil and onion soup with crispy paneer tarka
A gently spiced vegetarian lentil soup, elevated with the addition of a crispy paneer tarka poured over at the end.
Ingredients
- Garlic9 კბილი
- Olive Oil45 ml
- Coriander seeds5 ჩაის-კოვზი
- Caraway seeds5 ჩაის-კოვზი
- Turmeric5 ჩაის-კოვზი
- curry leaves15 ცალი
- Vegetable stock1500 ml
- Lemon juice15 ml
Instructions
5 steps- 1
To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice.
- 2
Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm.
- 3
To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside.
- 4
Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3-4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander.
- 5
Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve.
Nutrition
1 serving ≈ 363 g
Nutrition values are estimates. - means data is unavailable.
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