Jazz Apple & Lentil Soup With Spiced Croutons
Wholesome, satisfying and alive with apple and herb flavours – what more could you ask from a seasonal soup? Croutons for spice and crunch – done!
Preparation Time: 15min
Cooking Time: 1hr 5min
Serves: 4
Ingredients:
For the croutons
- 5 thick slices of bread (use stale bread if you wish), diced
- 3tbsp olive oil
- 1tsp cumin
- ½tsp herbs du Provence
- ¼tsp garlic powder
- Salt and pepper
For the soup
- 2tbsp olive oil
- 1 large white onion – diced
- 2 cloves garlic – crushed
- 2tsp 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 vegetable stock
- Juice of ½ a lemon
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
To Make:
- Preheat the oven to 180ºC (Fan oven).
- On a baking tray, add all the crouton ingredients, toss to coat. Bake in the oven for 20min or until golden and crisp. Set aside.
- Meanwhile, sauté the onion and garlic in the olive oil for 5min. Add the cumin and fry for a further 2min. Add all the other ingredients (except croutons and parsley) and bring to the boil.
- Lower the heat and simmer on a medium heat for 40min, 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.
