Lentil soup with crispy pita

Deep-fried, spiced pita strips add extra crunch and zing to this vegetarian-friendly, protein-packed soup.

Lentil soup with crispy pita Credit: One World Kitchen

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 tbsp coriander stems, chopped
• 2 tsp dried coriander, ground
• 1 tsp salt
• ½ tsp pepper
• 1 cup dried brown lentils
• 2 L vegetable stock
• 3 cups Swiss chard stems removed and roughly chopped
• 2 tbsp lemon juice
• Chopped coriander leaves, to garnish

Crispy pita 

• 2 whole wheat pitas
• Canola oil, for frying
• Salt, for seasoning
• Za’atar, for seasoning

Instructions

1. Heat olive oil in a soup pot. Add onions and garlic cook until soft. Add coriander stems, ground coriander, salt, pepper and cook until fragrant.
 
2. Add lentils and vegetable stock and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are tender.
 
3. Meanwhile, to make the crispy pita, separate the front and back of each pita and slice into 1-inch (2.5 cm) strips. Deep-fry strips in oil until golden. Remove from oil and place on a plate lined with paper towel. Season with salt and za’atar. Set aside.
 
4. Stir in Swiss chard and lemon juice to the lentil soup and continue cooking a few minutes, until Swiss chard is wilted and tender. Remove from heat and ladle into bowls. Garnish lentil soup with crispy pita chips and cilantro leaves.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.