Berbere-Spiced Lentil, Chicken & Roast Veggie Soup
with Garlic Tortilla Strips
Is there a harder working legume out there than lentils? A master of disguise, they lend a hearty bite to soups and pastas, a richness to curries and dhals, and this lip-smacking wintery dish. The result is a smokey, unctuous yet earthy winter warmer, ready to be devoured and sopped up with morsels of garlic tortilla chips.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 portion
cauliflower
1
carrot
2 clove
garlic
1 stalk
celery
1
leek
1 packet
lentils
1 sachet
Berbere seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Baby Leaves
1 packet
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, celery and leek, until browned and cooked through, 4-5 minutes. • Add plant-based butter and Berbere seasoning and cook, stirring, until fragrant, 1 minute. • Add lentils, crushed & sieved tomatoes, garlic & herb seasoning, vegetable stock powder, the brown sugar and the water. • Bring to a boil, then reduce heat to medium and simmer, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the soup is cooking, slice mini flour tortillas into strips. • In a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread tortilla strips out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• Add roasted veggies and baby leaves to the soup and cook until wilted, 1-2 minutes.
• Roughly chop parsley. • Divide Berbere-spiced chicken, lentil and roast veggie soup between bowls. • Garnish with parsley. Serve with garlic tortilla strips. Enjoy!
