Middle-Eastern Coconut & Veggie Lentil Soup

Name: Middle-Eastern Coconut & Veggie Lentil Soup with Flatbreads & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 white turnip; 2 clove garlic; 1 packet flaked almonds; 1 sachet Souk Market Spice Blend; ½ tin Crushed & Sieved Tomatoes; 1 tin coconut milk; 1 sachet vegetable stock powder; 2 cup water; 1 packet red lentils; 2 flatbreads; 1 bag baby spinach leaves; 1 tsp brown sugar

with Flatbreads & Flaked Almonds

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Let’s soup-up this version of a lentil soup. We’re buffing it out with mild spices to bring a zap to the coconut and tomato base. There are roasted veggies stirred through to bulk it out and serve up with a side of flatbreads for dipping. It’s a powerhouse soup that will be loved by everyone.

Tags:

Plant Based

Allergens:

Almond

•Gluten

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

2 clove

garlic

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

Souk Market Spice Blend

½ tin

Crushed & Sieved Tomatoes

1 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

red lentils

(May be present: Gluten. )

flatbreads

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

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3119 kJ

Fat25.3 g

of which saturates13.5 g

Carbohydrate93.5 g

of which sugars16 g

Protein28.3 g

Sodium1469 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white 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 toasted, 2-3 minutes. Transfer to a bowl.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and souk market spice blend, stirring, until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), coconut milk, vegetable stock powder, the water, red lentils and the brown sugar. • Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until lentils have softened, 20-22 minutes.

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