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The Spice Crunch collection never disappoints as a pantry staple. They have so much flavor to cook into the beginning of dishes and so much delicious texture to add to the finishing touches. The Egyptian Spice Crunch (with lentils, onion, and spices already in the jar) has such a wide array of dishes it can start or add to. This quick and easy lentil and vegetable soup is made from pantry and fridge staples with very little preparation – quick and easy!
Simmer for 20 minutes or until the lentils and carrots are tender. The soup is thick and hearty so if a brothier soup is preferred feel free to add up to 2 more cups of stock or water.
Try the soup with our other spice crunches for more quick and easy vegetables soup options!
If you don’t have Egyptian Spice Crunch in your collection yet, ½ cup of fried shallots and a quarter cup of cooked and drained lentil would also be great to substitute until the order arrives.
To make the thin slices of carrot, I used about one carrot and my trusty mandoline.
Questions? Contact helen@laboiteny.com
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