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    Soul-Warming Indian Spiced Lentil Soup

    Uploaded by

    jaisil

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Soul-Warming Indian Spiced Lentil Soup

    Uploaded by

    jaisil
    1 views2 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1 views2 pages

    Soul-Warming Indian Spiced Lentil Soup

    Uploaded by

    jaisil

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Enjoy

    within
    4 days

    More Than Food


    HelloFresh.co.uk

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    Soul-Warming Indian Spiced Lentil Soup with Garlic Naan


    If you’re anything like our Head Chef Patrick, then you’ll
    35 mins
    appreciate that feeling you have when you find a dish you love.
    And then eat it 5 out of 7 nights a week. That’s what happened
    when he whipped up this little number recently. Creature of habit veggie
    that he is, he made 3 litres and ate it with renewed delight every one pot
    day thereafter. Once you taste its soul-warming deliciousness wonder
    you’ll see why.

    Onion (1) Carrot (1) Garlic Clove (2) Sweet Potato (1) Courgette (1) Curry Powder (2 tsp)

    Red Split Lentils Vegetable Stock Chickpeas (1/2 tin) Coriander (2 tbsp) Garlic Naan (1) Greek Yoghurt
    (180g) Pot (1) (2 tbsp)
    Ingredients 2 PEOPLE ALLERGENS Our fruit and veggies come straight from the
    Onion, sliced 1 farm so give them a little wash before using
    Carrot, chopped 1
    Garlic Clove, chopped 2 Did you know...
    Sweet Potato, chopped 1 Lentils are particularly rich in lean protein,
    Courgette, chopped 1 fibre, iron and folate – perfect for pregnant
    Curry Powder 2 tsp Mustard ladies then!
    Red Split Lentils 180g
    Vegetable Stock Pot 1 Celery
    Chickpeas ½ tin
    Coriander 2 tbsp
    Garlic Naan 1 Gluten
    Greek Yoghurt 2 tbsp Milk
    Nutrition per serving: Calories: 705 kcal | Protein: 30 g | Carbs: 128 g | Fat: 14 g | Saturated Fat: 4 g

    1 1 Peel and slice the onion in half 6 In the meantime, roughly chop
    through the root and then slice it the coriander leaves. 5 mins before
    very thinly into half moons. Peel the end, tip in the courgette chunks
    and chop the carrot into ½cm and turn your oven to 120 degrees.
    cubes. Lastly, peel and very finely Put your naan bread in the oven
    chop the garlic. and warm it through.

    2 7
     
    Heat 1½ tbsp of olive oil in a Test the soup for seasoning
    pot on medium-low heat and add and add a little more salt if you
    2 the onion, carrot and garlic. Cook like. Serve with a sprinkle of fresh
    for 7 mins to soften everything coriander, a healthy dollop of Greek
    up. You do not want to brown the yoghurt and fill your soul!
    ingredients, so turn the heat down
    and add 1 tbsp of water if the heat
    is too high.

    3
    
    Whilst the mixture gently
    cooks, peel and chop the sweet
    potato into 1cm chunks. Slice
    3 the courgette in half lengthways
    and then slice it into 1cm strips
    lengthways. Turn it widthways and
    chop into (roughly) 1cm cubes.

    4
    
    Add the curry powder to the
    onion and carrot mixture and give
    it a stir before adding in the sweet
    potato and the lentils. Turn the
    4 heat to medium, pour over 600ml
    of water and once it comes to a
    gentle bubble add in the stock pot.

    5
    
    Drain and add half the tin of
    chickpeas, give everything a stir
    until the stock has dissolved and
    then leave it to bubble away for
    15 mins.
    Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!

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