Chermoula Coconut Lentil & Veggie Soup

Name: Chermoula Coconut Lentil & Veggie Soup with Flatbreads & Almonds
Total time: 40 min
Yield: 2
Ingredients: olive oil; water; 1 brown sugar; 1 Carrot; 1 White Turnip; Garlic; 1 Flaked Almonds; 1 Chermoula Spice Blend; 1 Diced Tomatoes with Garlic & Onion; 1 Coconut Milk; 1 Vegetable Stock Powder; 1 Red Lentils; 1 Flatbread; 1 baby leaves

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.

Tags:

Climate Superstar

•Plant Based

Allergens:

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

Carrot

White Turnip

Garlic

Flaked Almonds

Chermoula Spice Blend

Diced Tomatoes with Garlic & Onion

Coconut Milk

Vegetable Stock Powder

Red Lentils

Flatbread

baby leaves

Not included in your delivery

olive oil

water

brown sugar

Nutrition Values

Energy (kJ)2552 kJ

Calories610 kcal

Fat23.9 g

of which saturates15.7 g

Carbohydrate93.3 g

of which sugars19.9 g

Dietary Fibre16.3 g

Protein28.1 g

Sodium2080 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.

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. • 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.

• Remove saucepan from heat, add the 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.

• Divide chermoula coconut lentil and veggie soup between bowls. • Sprinkle with toasted almonds. Serve with flatbreads. Enjoy!