Curried Sweet Potato and Lentil Soup

with Garlic Naan

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family-friendly
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family-friendly
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Instructions

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1 Make dough

In a bowl, combine the all purpose flouryeastsalt, vegetable oil, eggs and 50/75/100g of yogurt (reserve the rest for serving). Stir while gradually adding the warm water to the bowl. Knead for 5 min. Set aside to prove in a warm spot for 30-35 min or until doubled in size.

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2 Start soup

Meanwhile, preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and onion. Peel and grate the ginger. Heat a large soup pot over a medium-high heat with a drizzle of vegetable oil. Add the sweet potatoes and onion and cook for 5 min. Add the gingerred curry pastegaram masala and turmeric. Cook for 2 min further.

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3 Add and simmer

Add the red lentils, measured watervegetable stock cube and honey. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 25 min.

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4 Bake naan

Divide the dough into 4/6/8 pieces and roll each into long triangle-shaped breads. Transfer the breads to a lined baking tray. Prove for another 5 min, then bake in the oven for 10 min or until nicely browned, risen and cooked through.

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5 Puree soup

Once the sweet potatoes and lentils are tender, add the cooking cream to the pot. Puree the soup with a hand-held blender until smooth. Check the seasoning. Keep covered until serving.

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6 Add garlic butter

Peel and crush the garlic into a microwaveable bowl. Add the butter to the bowl and microwave both for 30 seconds or until sizzling. (Alternatively, heat both in a pan over a medium heat). Brush the baked naan breads with the garlic butter. Serve alongside the soup. Garnish the soup with the remaining natural yogurt.

Tips for fussy eaters

Make two batches of the soup and keep the spices in one of them mild.

Pro tip

Use two trays when baking the naan bread.

Hot soup with freshly baked bread on the side - is there anything better?

Cooking Time: 60 min

Equipment Required: Blender

Cals 1238 · Prot 37 · Carbs 154 · Fat 54

Ingredients

Number of people

Soup

Sweet potatoes 400 Grams
Red onion 1 Piece
Ginger 30 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Red lentils 80 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Honey 20 Grams
Cooking cream 200 ML

Naan bread

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Eggs 1 Piece
Natural yogurt 170 Grams
Water 50 ML
Garlic cloves 2 Pieces
Salted butter 50 Grams

Hot soup with freshly baked bread on the side - is there anything better?

Cooking Time: 60 min

Equipment Required: Blender

Cals 1238 · Prot 37 · Carbs 154 · Fat 54

Instructions

photo

1 Make dough

In a bowl, combine the all purpose flouryeastsalt, vegetable oil, eggs and 50/75/100g of yogurt (reserve the rest for serving). Stir while gradually adding the warm water to the bowl. Knead for 5 min. Set aside to prove in a warm spot for 30-35 min or until doubled in size.

photo

2 Start soup

Meanwhile, preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and onion. Peel and grate the ginger. Heat a large soup pot over a medium-high heat with a drizzle of vegetable oil. Add the sweet potatoes and onion and cook for 5 min. Add the gingerred curry pastegaram masala and turmeric. Cook for 2 min further.

photo

3 Add and simmer

Add the red lentils, measured watervegetable stock cube and honey. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 25 min.

photo

4 Bake naan

Divide the dough into 4/6/8 pieces and roll each into long triangle-shaped breads. Transfer the breads to a lined baking tray. Prove for another 5 min, then bake in the oven for 10 min or until nicely browned, risen and cooked through.

photo

5 Puree soup

Once the sweet potatoes and lentils are tender, add the cooking cream to the pot. Puree the soup with a hand-held blender until smooth. Check the seasoning. Keep covered until serving.

photo

6 Add garlic butter

Peel and crush the garlic into a microwaveable bowl. Add the butter to the bowl and microwave both for 30 seconds or until sizzling. (Alternatively, heat both in a pan over a medium heat). Brush the baked naan breads with the garlic butter. Serve alongside the soup. Garnish the soup with the remaining natural yogurt.

Tips for fussy eaters

Make two batches of the soup and keep the spices in one of them mild.

Pro tip

Use two trays when baking the naan bread.

Ingredients

Number of people

Soup

Sweet potatoes 400 Grams
Red onion 1 Piece
Ginger 30 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Red lentils 80 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Honey 20 Grams
Cooking cream 200 ML

Naan bread

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Eggs 1 Piece
Natural yogurt 170 Grams
Water 50 ML
Garlic cloves 2 Pieces
Salted butter 50 Grams
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