Green Lentil Soup with Paneer Croutons

Green Lentil Soup with Paneer Croutons

Green Lentil Soup with Paneer Croutons

For the last 3 weeks we had family from Poland visiting us and as usually happens when families get together, we had a lot of heavy, indulgent food. I wanted to get back to some vegetarian dishes and had some leftover cooked lentils from a preparation of our Vegetarian Sheppard’s Pie.  I also had some paneer in the fridge so I decided to make a vegetarian, East Indian inspired lentil soup. The paneer are fried as croutons and for even more crunch, serve the soup with garlic butter brushed pita chips.

Green Lentil Soup with Paneer Croutons
 
Prep time

Cook time

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Author:
Recipe type: Soup
Serves: 2+

Ingredients
For the lentil soup
  • 3 medium carrots, peeled and chopped
  • 1 medium sized potato, peeled and cubed
  • ¼ white onion, cut into wedges
  • 2 cups cooked lentil
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon dried ginger
  • 2 cups salted vegetable broth
For the paneer croutons
  • ¼ cup paneer, cubed
  • 1 teaspoon canola oil
  • Kirkland Himalayan sea salt
For the pita chips
  • 1 tablespoon Kirkland extra virgin olive oil
  • 1 tablespoon chopped parsley or cilantro
  • 1 clove garlic, crushed
  • 2 pita bread

Instructions
Prepare the paneer croutons
  1. In a large fry pan over medium high heat, warm the canola and then add the paneer cubes.
  2. Fry, stirring occasionally until golden brown on most sides. Part way through frying grind some Himalayan salt onto the cubes.
Prepare the lentil soup
  1. In a large sauce pot over medium heat, combine all the lentil soup ingredients and cook for approximately 15 minutes or until the potatoes and carrot are soft.
  2. Empty the soup into a blender and blend until smooth.
  3. Add the soup back to the pot.
Prepare the pita chips
  1. Cut the pita bread into triangles.
  2. In a bowl combine the garlic, cilantro and olive oil.
  3. Brush one side of the pita chips with the olive oil mix and then fry in a pan over medium high heat, olive oil side down, for 1-2 minutes.
  4. Ladle the soup into bowls, topped with paneer croutons and serve with the pita chips

Green Lentil Soup with Paneer Croutons

Green Lentil Soup with Paneer Croutons