Preparation
Step: 1/8
Weigh the red lenses and arrange them for use. Sort out the dark lenses.
Step: 2/8
Peel and finely dice the shallot, garlic and carrot.
Step: 3/8
Cut everything into fine cubes.
Step: 4/8
Heat the oil in a pan and saute the shallots, garlic and carrot, stirring regularly.
Step: 5/8
Add the dals and cook, stirring, for 1 minute. Pour in the vegetable stock and season with pepper, coriander and cumin.
Step: 6/8
Lightly soak the dals for 15-20 minutes until soft, stirring occasionally. Blitz everything with the hand blender and season the soup with salt and spices.
Step: 7/8
Trim off the toast crusts and cut the rest into 1cm cubes.
Step: 8/8
Melt the butter in a non-stick pan and fry the bread until golden brown all over. Serve the soup sprinkled with croutons and drizzled with chilli oil.
