Fiery Red Curry Lentil Soup

with Crispy Chickpeas and Hazelnuts
This spicy vegan soup is simple, satisfying and tasty.
Cals 961 · Prot 42 · Carbs 132 · Fat 35
Vegan
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30 min
photo
This spicy vegan soup is simple, satisfying and tasty.
Cals 961 · Prot 42 · Carbs 132 · Fat 35
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Red lentils
120 Grams
Tomato passata
200 Grams
Light coconut milk
200 ML
Water
600 ML
Vegetable stock cube
1 Piece
Red curry paste
20 Grams
Brown sugar
10 Grams
Toppings
Chickpeas
260 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
40 Grams
To serve
Ciabatta
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp

Tips for fussy eaters

Make two batches of the soup, keeping the other one mild. Same goes for the chickpeas.

Pro tip

Prepare the soup in advance and reheat just before dinnertime.

Before you start

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

Instructions

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1 Boil soup

Preheat the oven to 220°C/200°C fan. Add the lentilstomato passatacoconut milk, measured waterstock cubecurry 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. 
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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 paprikachipotle (spicy!)cumincoriander and salt. Mix well and roast for 20 min or until crispy (see step 5).
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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.
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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.
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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.
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6 Serve

Divide the soup among bowls. Sprinkle with the crispy chickpeas and the toasted hazelnuts. Serve with the crispy garlic bread slices to the side.

Tips for fussy eaters

Make two batches of the soup, keeping the other one mild. Same goes for the chickpeas.

Pro tip

Prepare the soup in advance and reheat just before dinnertime.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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