Fresh Indian dahl soup with homemade garlic bread
1000 ml | 3 - 4 portions | 348 g vegetables | Serving suggestion
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Maak in slechts 20 minuten dit heerlijke knoflookbrood klaar met 2 soorten gesmolten kaas. Serveer het met de warme Indiase dahlsoep!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
3 piece
Garlic
10 g
Fresh chives
(May be present Celery)
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
50 g
Grated cheddar
(Contains Milk)
1000 milliliters
Indian-style dahl soup
(Contains Mustard May be present Milk, Gluten, Sulphites, Soy, Egg, Celery, Tree nuts, Fish, Peanuts, Lupin)
Not included in your delivery
20 g
[Plant-based] butter
4 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Take the butter out of the fridge and allow it to reach room temperature.
- Crush or mince the garlic and finely chop the chives.
- Finely grate the Parmigiano Reggiano.
- Transfer the softened butter to a bowl along with the extra virgin olive oil, the garlic and two thirds of the chives.
- Season with a generous pinch of salt.
- Partially slice the demi baguettes on a diagonal, ensuring the base of the demi baguette remains intact.
- Spread the garlic butter inside and add some of both cheeses, then scatter the rest of the cheese over the top of the demi baguettes.
- Bake in the oven for 10 minutes until the cheese is golden-brown.
- In the meantime, heat the tomato soup in a soup pan over medium-high heat.
- Transfer the garlic bread to a serving dish and garnish with the chives.
- Divide the dahl over deep plates.
- Serve the garlic bread at the table with the dahl.