Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2397 / 576
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely chop the onion and carrot. Peel and grate the ginger and garlic. Heat a large pot over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for for 5 min.
Add the garlic, ginger, carrot, tomato paste, cumin, coriander and turmeric. Cook for 1-2 min.
Add the measuredwater, stockcubes, red lentils, and pearl barley. Once boiling, reduce the heat to low. Cover with a lid and simmer for 25 min.
Add the soy cream and baby spinach to the soup. Cook for 1-2 min further. Season with salt and pepper.