Fiery Red Curry Lentil Soup

Name: Fiery Red Curry Lentil Soup with Crispy Chickpeas and Hazelnuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 120 Grams of Red lentils; 200 Grams of Tomato passata; 200 ML of Light coconut milk; 600 ML of Water; 1 Piece of Vegetable stock cube; 20 Grams of Red curry paste; 10 Grams of Brown sugar; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 1 Tsp of Salt; 40 Grams of Hazelnuts; 1 Piece of Ciabatta; 2 Piece of Garlic cloves; 2 Tbsp of Olive oil; 1 Tsp of Salt

with Crispy Chickpeas and Hazelnuts

This spicy vegan soup is simple, satisfying and tasty.

Cals 722 · Prot 32 · Carbs 114 · Fat 17

Vegan

30 min

Fiery Red Curry Lentil Soup with Crispy Chickpeas and Hazelnuts

This spicy vegan soup is simple, satisfying and tasty.

Cals 722 · Prot 32 · Carbs 114 · Fat 17

Vegan

Ingredients

Soup

Red lentils

120 Grams

Tomato passata

200 Grams

Light coconut milk

200 ML

Water

600 ML

Vegetable stock cube 15*

1 Piece

Red curry paste 7*

20 Grams

Brown sugar

10 Grams

Toppings

Chickpeas

240 Grams

Vegetable oil

1 Tbsp

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Cumin powder

2 Grams

Coriander powder

2 Grams

Salt

0.5 Tsp

Hazelnuts 2*

40 Grams

To serve

Ciabatta 10*11*

1 Piece

Garlic cloves

2 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Allergens

*15 Celery, *7 Crustaceans, *2 Tree Nuts, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3033 / 722
Fats (g)	16.5
of which saturated (g)	1.4
Carbohydrates (g)	114
of which sugars (g)	12.5
Fibers (g)	19.1
Proteins (g)	31.9
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil soup

Preheat the oven to 220°C/200°C fan. Add the lentils, tomato passata, coconut milk, measured water, stock cube, curry paste and brown sugar to a soup pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min.

2 Roast chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer the chickpeas to a a lined baking tray, drizzle with oil and season with smoked paprika, chipotle (spicy!), cumin, coriander and salt. Mix well and roast for 20 min or until crispy (see step 5).

3 Blend soup

Once the lentils are soft, puree the soup in a blender or with a hand-held blender until smooth. Check the seasoning.

4 Toast hazelnuts

Toast the hazelnuts in a hot, dry pan for 2-3 min until lightly browned. Transfer onto a chopping board and chop roughly.

5 Make crispy bread

Slice the ciabatta. Peel and mince the garlic. In a small bowl, combine the olive oil, a pinch of salt and the garlic. Drizzle the garlic oil on the bread]/b] slices. Toast the garlic [b]bread slices in the oven together with the chickpeas, for the last 5-7 min of their roasting time.