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Indian Lentil & Veggie Coconut Soup
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Indian Lentil & Veggie Coconut Soup

Indian Lentil & Veggie Coconut Soup

with Tortilla Dippers, Mint & Yoghurt

We've brought back our gorgeous lentils to level up your typical veggie soup. With a creamy coconut base and some veggies to soak up the goodness, all you need are some tortillas to scoop up this concoction.

Tags:
Veggie
Climate Superstar
Over 30g protein
Allergens:
Gluten
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1

carrot

1

zucchini

1 packet

lentils

1 packet

coconut milk

1 packet

vegetable stock pot

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

baby spinach leaves

1 bag

mint

1 packet

mild curry paste

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

15 g

butter

2 cup

water

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Nutritional Values

Energy (kJ)3437 kJ
Fat35.2 g
of which saturates21.6 g
Carbohydrate88.7 g
of which sugars23.1 g
Protein30.1 g
Sodium2896 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop brown onion and garlic. • Slice carrot and zucchini into half moons. • Rinse and drain lentils.

2
2

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook onion, carrot and zucchini, stirring, until softened, 4-5 minutes. • Add mild curry paste, the butter and garlic and cook, stirring, until softened, 3 minutes.

3
3

• Add lentils, coconut milk, vegetable stock pot and the water. Bring to the boil then reduce heat to medium. Stir well to combine. • Simmer until slightly thickened, 6-8 minutes.

4
4

• While the soup is simmering, slice mini flour tortillas into 3cm strips. • Place tortilla strips on a lined oven tray in a single layer. Drizzle or brush with olive oil and season with salt and pepper. Bake until golden, 8-10 minutes.

TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.

5
5

• To the saucepan, add baby spinach leaves, stir to combine and cook until wilted, 1-2 minutes. Remove from heat and season to taste.

6
6

• Divide the Indian lentil coconut soup between bowls. • Top with Greek-style yoghurt and tear over mint leaves. Serve with tortilla dippers. Enjoy!