Chermoula Coconut Lentil & Chicken Thigh Veggie Soup

Name: Chermoula Coconut Lentil & Chicken Thigh Veggie Soup with Flatbreads & Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 320 g Chicken Thigh; 2 Flatbread; 1 packet Flaked Almonds; 1 Parsnip; 1 packet Baby Leaves; 1 tin Diced Tomatoes with Garlic & Onion; 1 packet Red Lentils; 1 sachet Chermoula Spice Blend; 1 packet Coconut Milk; 1 sachet Vegetable Stock Powder; 1 packet Peeled Pumpkin Pieces; 1 Fresh Chilli

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 chicken thigh and 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.

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

Garlic

320 g

Chicken Thigh

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; )

Parsnip

1 packet

Baby Leaves

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

1 sachet

Vegetable Stock Powder

1 packet

Peeled Pumpkin Pieces

Fresh Chilli

Nutrition Values

Calories922 kcal

Energy (kJ)3860 kJ

Fat39 g

of which saturates19.9 g

Carbohydrate108 g

of which sugars29.2 g

Dietary Fibre15.1 g

Protein62.2 g

Cholesterol0 mg

Sodium2520 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

•Large Non-Stick Pan

•Lid

•Large Pan

•Baking Paper

Cooking Steps

PDF

• 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. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Cut chicken thigh into 2cm chunks.

• 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 10 minutes cook time remaining, return the frying pan to to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • 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. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove saucepan from heat, then add cooked chicken, roasted veggies and baby leaves. Stir until wilted and season to taste. TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.