Middle-Eastern Coconut Lentil & Veggie Soup
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Middle-Eastern Coconut Lentil & Veggie Soup

Middle-Eastern Coconut Lentil & Veggie Soup

with Flatbreads & Flaked Almonds

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.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Climate Superstar
Allergens:
Almond
Gluten
Soy

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

white turnip

2 clove

garlic

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

chermoula spice blend

½ tin

Crushed & Sieved Tomatoes

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

red lentils

(May be present Gluten. )

2

flatbreads

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

1 packet

baby leaves

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)2732 kJ
Fat26 g
of which saturates15.7 g
Carbohydrate98 g
of which sugars21.2 g
Protein29.6 g
Sodium2143 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 Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula 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 the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.

4
4

• 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 in pan until golden and warmed through, 1-2 minutes each side.

5
5

• 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.

6
6

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