Chermoula Coconut Lentil & Veggie Soup

Name: Chermoula Coconut Lentil & Veggie Soup with Flatbreads & Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 2 Flatbread; 1 packet Flaked Almonds; 1 White Turnip; 1 packet baby leaves; 1 Carrot; 2 Garlic; 1 tin Diced Tomatoes with Garlic & Onion; 1 packet Red Lentils; 1 sachet Chermoula Spice Blend; 1 packet Coconut Milk

with Flatbreads & Almonds

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Let’s soup-up this Middle Eastern version of a lentil soup! Mild spices bring a zap to the coconut and tomato base, while roasted veggies stirred through help to bulk it out. Serve up with a side of flatbreads for dipping, and there you have it - a powerhouse soup that will be loved by everyone.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Chef's Choice

•Vegetarian

•High Protein

Allergens:

Wheat

•Gluten

•Soy

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

1 packet

Flaked Almonds

(Contains: Almond; )

White Turnip

1 packet

baby leaves

Carrot

Garlic

1 tin

Diced Tomatoes with Garlic & Onion

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 sachet

Chermoula Spice Blend

1 packet

Coconut Milk

Nutrition Values

Calories646 kcal

Energy (kJ)2700 kJ

Fat25.2 g

of which saturates15.9 g

Carbohydrate94.7 g

of which sugars22.8 g

Dietary Fibre16.4 g

Protein30 g

Sodium2410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, finely chop garlic. • Rinse red lentils • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula spice blend, stirring, until fragrant, 1 minute. • Add diced tomatoes, coconut milk, vegetable stock powder, the water, red lentils and the brown sugar. • Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.

• When the soup has 5 minutes remaining, return the frying pan to medium-high heat. • Drizzle (or brush) each flatbread with olive oil. Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side.