Red lentil and fennel soup

25 servings

Ingredients

  • 1,5 kg Pulled Oats® Nude
  • 3,5 kg red lentils
  • 3,5 kg crushed tomatoes
  • 3 bunches cilantro (coriander leaves)
  • 100 g minced ginger
  • 1 kg onion, diced
  • 4 l water
  • 1,5 kg fennel, sliced
  • 100 g cumin powder
  • 80 g curry powder
  • 6 oranges, zest and juice
  • salt
  • pepper
  • oil

Instructions

  1. Fry onion and ginger in oil until soft.
  2. Add the fennel and fry for another 2 min.
  3. Add the lentils, crushed tomatoes, water, orange zest and juice, and spices. Cook until lentils are soft.
  4. Add the coriander leaves and salt according to taste.
  5. Fry the Pulled Oats in a separate pan with some oil and 30 g of curry powder.
  6. Serve the soup topped with Pulled Oats and some fresh coriander and chilli.

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