Our PlansChristmas Box
Sri Lankan-Spiced Lentil & Veggie Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sri Lankan-Spiced Lentil & Veggie Soup

Sri Lankan-Spiced Lentil & Veggie Soup

with Yoghurt & Cheesy Garlic Flatbreads

Balance your weekly menu with our wholesome, veggie-filled meat-free marvels. Having all the flavours and textures of veggies, lentils and spices melting into one delectable soup is the perfect way to finish off a day. Enjoy by dipping the cheesy flatbreads in the soup to soak it up.

Allergens:
Gluten
Soy
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

1

Brown Onion

4 clove

garlic

1 packet

ginger paste

(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )

1 tin

red lentils

(May be present Gluten. )

1 packet

coconut milk

1 sachet

vegetable stock powder

2

flatbreads

(Contains Gluten, Soy; May be present traces of egg, Peanuts, Tree Nuts, Sesame, milk. )

1 bag

baby spinach leaves

½

fresh chilli (optional)

1 bag

coriander

1 sachet

Sri Lankan spice blend

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

3 cup

water

1 tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)3305 kJ
Fat33.3 g
of which saturates20.9 g
Carbohydrate114.6 g
of which sugars21.4 g
Protein36.4 g
Sodium1851 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 Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato 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. • Meanwhile, finely chop onion and garlic. Rinse red lentils.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and half the garlic. Cook until fragrant, 1 minute.

3
3

• Add lentils, coconut milk, the water and vegetable stock powder to the saucepan. • Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are cooked through, 20-25 minutes.

4
4

• While the soup simmers, place flatbreads on a second lined oven tray. Drizzle with olive oil, then evenly sprinkle over shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, bake flatbreads until cheese is melted and bubbling, 4-7 minutes.

5
5

• Remove saucepan from the heat, then add the honey, baby spinach leaves and roasted veggies and stir until spinach is wilted.

TIP: Add another splash of water to your soup if you prefer a thinner consistency.

6
6

• Thinly slice fresh chilli (if using). • Divide Sri Lankan-spiced lentil and veggie soup between bowls. Top with Greek-style yoghurt and chilli. • Tear over coriander leaves. Serve with cheesy garlic flatbreads. Enjoy!