Lentil and Sweet Potato Soup

with Spicy Chickpeas and Almonds

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Vegan
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Vegan
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Instructions

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1 Prep veggies

Peel and cut sweet potato to small cubes. Peel and mince red onion and garlic cloves. Peel and grate ginger. Peel and cut carrots to small cubes.

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2 Prep topping

Preheat the oven to 200°C. Pour chickpeas to a colander, rinse and drain. Transfer to a bowl. Coat with olive oil and season with smoked paprika, chipotle, cumin, coriander, salt and black pepper. Mix well. Pour to an oven tin lined with baking paper. Roast for 20 minutes.

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3 Fry soup base

Meanwhile, heat oil in a large pot over medium-high heat. Add sweet potato, onion, garlic, ginger and carrots. Fry for 3 minutes.

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4 Boil and puree

Add lentils, water and stock cubes. Bring to a boil and simmer, covered, for 15-20 minutes. Add coconut milk and puree the soup with a mixer or in a blender. Season with salt and pepper to taste.

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5 Finish topping

Chop almonds to crunchy bites and mix with the crispy roasted chickpeas. Divide the soup to bowls and top with the chickpea and almond mixture.

Tips for fussy eaters

Serve the chickpeas and the almonds separately, with a nice bread roll on the side.

Pro tip

Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder, garam masala…

Loaded with plant-based protein, exciting flavours and good energy!

Cooking Time: 30 min

Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2

Ingredients

Number of people

Soup

Sweet potato 300 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Red lentils (masoor dal) 100 Grams
Water 900 ML
Vegetable stock cube 1 Pieces
Coconut milk 200 ML
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Crispy topping

Chickpeas 200 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Chipotle powder 1 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Almonds whole 30 Grams

Loaded with plant-based protein, exciting flavours and good energy!

Cooking Time: 30 min

Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2

Instructions

photo

1 Prep veggies

Peel and cut sweet potato to small cubes. Peel and mince red onion and garlic cloves. Peel and grate ginger. Peel and cut carrots to small cubes.

photo

2 Prep topping

Preheat the oven to 200°C. Pour chickpeas to a colander, rinse and drain. Transfer to a bowl. Coat with olive oil and season with smoked paprika, chipotle, cumin, coriander, salt and black pepper. Mix well. Pour to an oven tin lined with baking paper. Roast for 20 minutes.

photo

3 Fry soup base

Meanwhile, heat oil in a large pot over medium-high heat. Add sweet potato, onion, garlic, ginger and carrots. Fry for 3 minutes.

photo

4 Boil and puree

Add lentils, water and stock cubes. Bring to a boil and simmer, covered, for 15-20 minutes. Add coconut milk and puree the soup with a mixer or in a blender. Season with salt and pepper to taste.

photo

5 Finish topping

Chop almonds to crunchy bites and mix with the crispy roasted chickpeas. Divide the soup to bowls and top with the chickpea and almond mixture.

Tips for fussy eaters

Serve the chickpeas and the almonds separately, with a nice bread roll on the side.

Pro tip

Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder, garam masala…

Ingredients

Number of people

Soup

Sweet potato 300 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Red lentils (masoor dal) 100 Grams
Water 900 ML
Vegetable stock cube 1 Pieces
Coconut milk 200 ML
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Crispy topping

Chickpeas 200 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Chipotle powder 1 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Almonds whole 30 Grams
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