Soup Mandels (Mini Croutons for Soup)

Soup Mandels. image: Essy Roz

Soup Mandels. image: Essy Roz

My Soup mandles are the closest to the best version of soup mandles that we all know.
They have endless crunch,
They have a mesmerizing beauty,
They are tasty and so very indulging.

They came to this world bearing news.
They’re here to change the picture and what we all got used to seeing or meeting.
They’re everything we imagine and more.
They’re filled with nutritional values,
They’re a rich and comforting indulgent,
And they have a crispiness that turns the music of any soup into a marvelous symphony.

Despite all the beauty and joy that my mandels provides to anyone who make them, there is one thing they are not –
They don’t float in the soup.
Once you put them in them in the soup they sink to the bottom of the bowl where they wait for their big moment.

Their bite is perfect!
Combining them in a soup is marvelous,
But they don’t float in it.
And oh how we were taught to picture a bowl of soup with floating mandels in it.

When this happened to me and I realized that the recipe is perfect only the soup mandels aren’t floating, I gathered my thoughts,
I wondered if this fact can ruin the dining experience?
Should this recipe be relinquished?
After a few minutes of thought I realized that this recipe is bearing different and distinct news,
It’s here to change the rules of the game.
And even though my soup mandels don’t float, you can still gather them with the spoon and enjoy a comforting bite that is crunchy and the most tasty.

So this is a recipe for the perfection it has created for itself,
The recipe came bearing news,
It changes our habits,
It’ll indulge anyone who will make it,
It’s exciting and sweeping,
It’s crispy and soo tasty,
And it’s one and only 🙂

Give in to the joy that’s waiting for you,
And don’t forget to put on a huge smile after each bite and be thankful for this amazing experience ❤

Happy and joyful days of news to us all 🙂

Soup Mandels. image: Essy Roz

Soup Mandels. image: Essy Roz

Soup Mandels. image: Essy Roz

Soup Mandels (Mini Croutons for Soup)

Ingredients: suitable for one big and indulging pan that’ll fill a big jar with soup mandels.

1½ cup red lentil flour
1½ teaspoons fine salt (table salt)
1-1½ teaspoon garlic powder (According to your personal taste)
½ teaspoon turmeric
½ teaspoon baking powder
¼ cup olive oil
½ cup room temperature water

Steps:

Preheat the oven to 350°F (175°C) on turbo mode / top and bottom heat mode.
In a bowl put all dry ingredients, red lentil flour, salt, garlic powder, turmeric and baking powder and mix well into flour colored in the most mesmerizing orange.
To the bowl add olive oil and ¼ cup of water and mix until forming chubby lumps of dough.
Add the ¼ cup of water that we have left. In this stage you have to mix a lot, carefully and patiently until forming a uniform and pretty looking ball of dough like the one in the picture. If the ball of dough isn’t formed add 1 more tablespoon of water / if the ball of dough is too sticky add 1-2 more tablespoons of red lentil flour.
Rolling dough stage: Place parchment paper on your working surface and oil it with a little olive oil. Place the ball of dough in the center of the parchment paper and put another parchment paper on top of it (preferably a little oiled as well) and roll out the dough using a roller until it’s even and thin. Hold the tips of the parchment paper using the edge of the counter and roll out with a roller while your body weight holds the parchment paper. Roll out until the dough is evenly rolled out and thin, though not too thin and remove the top parchment paper.
Now comes the stage that requires a little attention – cutting the dough into tiny magical soup mandels. Cut the dough using a pizza knife or a sharp knife into tiny cubes like soup mandels. Kindly note that they need to be cut with patients and close attention. The dough will stick to the knife a little, therefore I recommend oiling the blade with a little olive oil and cleaning the knife after each cut. These actions will help to make cutting the dough easy and convenient.
Move the soup mandel’s dough together with the parchment paper to our baking pan (Standard oven baking pan) and bake in the oven for between 15-20 minutes until they turn brown and stiff when you touch them.

Take out of the oven, separate the soup mandles from one another with your hands and create tiny and crunchy squares of happiness 🙂

Move to a box or a jar and gobble next to a soup or stew

A little extra from me:

Can be kept in a sealed box on the counter for up to 5 days.
Click here to see how to grind red lentil flour at home.
This dough is wonderful to work with and you shouldn’t fear it. Feel it, If it gets dry add a little water, If it’s wet add a little lentil flour. Try to work with clean hands that’ll make working with the dough more convenient.
If rolling out the dough is tough on you, you can put the rolled out dough in the oven without cutting it into soup mandels, and post baking break the baked dough using a knife into pieces the size you like or grind it in a food processor into little pieces in a few pulses.
Soup mendels can be seasoned with any seasoning you like. The seasoning in this recipe is classic and most precise for the combination of the soup mendels in any soup.
You can find different recipes for awesome soups on the website, you can eat them with the soup mendels and enjoy 🙂 Click here to see the soup category 🙂
Enjoy greatly and don’t forget to tell everyone how awesome they are 🙂