Lemony Lentil, Turmeric and Oat Soup
By OcadoLife
Published on 30 December 2022
Full of flavour and comforting textures, this soup is the perfect homemade lunch choice. To make it gluten free, just use gluten-free oats and leave out the pitta bread.Time and servings
1 hr 5 minsTotal time
4Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 100 g of butter
- 2 onions, (1 finely diced, 1 thinly sliced)
- 1 carrot, diced
- 2 garlic cloves, crushed
- 1 tsp of turmeric
- 0.5 tsp of dried aleppo pepper flakes
- 30 g of oats
- 150 g of red lentils
- 1 large lemon, juice only
- 4 pitta bread, toasted and broken into pieces (to serve)
- 1 handful of flat-leaf parsley, chopped (to serve)
- 0.5 tsp of dried oregano
Method
Step 1
Melt 50g butter in a saucepan and, once sizzling and frothy, add the diced onion. Allow to sweat for around 5 mins, to soften. When the onions are a pale golden colour, add the diced carrot followed by the garlic, turmeric, oregano, Aleppo flakes, oats and lentils, and top with 1.2L warm water.Step 2
Bring to a boil, then reduce the heat to medium-low and simmer gently for 30-40 mins, stirring occasionally.Step 3
Meanwhile, melt the remaining butter in a small pan then add the thinly sliced onion. Caramelise in the butter until the onion is a deep golden colour. Set aside.Step 4
The soup is ready when the lentils have cooked through and have mostly disintegrated, creating a thick, slightly coarse texture. (If you prefer a smoother texture, blend the soup now). Add the lemon juice and season with salt to taste.Step 5
To serve, spoon the caramelised onions over the soup and finish with chopped parsley and crispy pitta pieces.