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Indian Lentil Soup with Poached Egg

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1 Onions chopped
3 Garlic cloves minced
Pot Noodle Original Curry
1 tbsp Grated ginger
2 tbsp Kunserva
1 tsp Paprika
1 tsp Turmeric
1 tsp Ground Cumin
1/2 tsp Chilli flakes
1 tbsp Brown Sugar
1 Knorr Vegetable Cube
5 cups Boiling water
1 Canned tomatoes
1 1/2 cups Dried Lentils
1 Eggs Poached

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Indian Lentil Soup with Poached Egg

  • Spicy
  • Vegetarian
  • Easy



The most “wintery” soup of them all. It’s as flavourful as it is wholesome, and the noodles add an interesting texture.

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I begin by heating some olive oil over medium heat in a large pot, and then sauté the onion, garlic and ginger together. Once the onions are translucent, add the tomato paste, paprika, turmeric & cumin, chilli flakes and brown sugar, and cook for another minute.


Dissolve the Knorr Vegetable cube into the water to create the broth. Add to the pot, together with the diced tomatoes, and lentils. Then cover and bring to a boil, before simmering on low heat for 30 minutes.


Cook the Pot Noodles as per packet instructions. Add to the pot right before serving with a freshly-made poached egg & chopped parsley. Enjoy!


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