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Indian-Style Lentil & Veggie Coconut Soup

Indian-Style Lentil & Veggie Coconut Soup

Indian-Style Lentil & Veggie Coconut Soup

with Tortilla Dippers, Mint & Yoghurt

Up to 180$ + Free Treats / Extras for Life

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:

Vegetarian

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Bengal Curry Paste

1 packet

Garlic Paste

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

6

Mini Flour Tortillas

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

1 packet

Lentils

1

Brown Onion

1 packet

Carrot & Zucchini Mix

1 packet

Mint

1 packet

Coconut Milk

Nutritional Values

Calories807 kcal

Energy (kJ)3380 kJ

Fat30.6 g

of which saturates19 g

Carbohydrate91.2 g

of which sugars24.6 g

Dietary Fibre20.7 g

Protein32.6 g

Sodium2700 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

•Baking Paper

Cooking Steps

Start the soup

1

• Preheat oven to 200°C/180°C fan-forced. Finely chop brown onion. Rinse and drain lentils. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook onion and carrot & zucchini mix, stirring, until softened, 4-5 minutes. • Add mild curry paste, the butter and garlic paste and cook, stirring, until softened, 3 minutes

Simmer the soup

2

• Stir in 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.

Make the tortilla dippers

3

• Meanwhile, slice mini flourtortillas 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

4

• To the saucepan, add lentils and baby spinach leaves. Stir to combine and cook until wilted, 1-2 minutes. Remove from heat and season to taste. • Divide the Indian-style veggie coconut soup between bowls. Top with Greek-style yoghurt and tear over mint leaves. • Serve with tortilla dippers. Enjoy!

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