Red lentil soup with crispy shallots

  • Serves 4
  • 60 minutes

Red lentil soup with crispy shallots

60 minutes
Prep Time15 minutes
Cook Time45 minutes
Save this recipe


Olive oil3 tbsp
Waitrose shallots400g
Large carrot1
Celery stalk1
Ground turmeric1 tsp
Ground cumin1 tsp
Cinnamon stick1
Waitrose red split lentils200g
Waitrose Cooks' vegetable stock1 litre
Plain flour1 tbsp
Salt1 tsp
Natural yogurt4 tbsp
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Heat 1 tbsp oil in a large saucepan over a medium-high heat. Dice ¾ of the shallots and add to the pan with the carrot and celery. Season, cover with a lid, and sweat gently for 6-8 minutes, until softened.


Uncover, add the spices and fry for another minute, then stir in the lentils and season. Cover with the stock, bring to the boil, then simmer gently for 30-35 minutes, until the lentils are soft.


Meanwhile, slice the remaining shallots and toss with the flour and pinch of salt. Heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Add the shallots and fry for 2-4 minutes, stirring often until golden and crisp. Drain on kitchen paper. Squeeze the lime juice into the soup and divide between bowls (discard the cinnamon). Top each with a spoonful of yogurt and a scattering of crispy shallots.

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