Fiery Red Curry Lentil Soup

with Crispy Chickpeas and Hazelnuts

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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 bowl, drizzle with oil and season with smoked paprikachipotle (spicy!)cumincoriander and salt. Mix well. Add the seasoned chickpeas to a lined baking tray and roast in the oven 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 food processor 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 bread rolls. Peel and crush the garlic, and combine in a small bowl with olive oil and a pinch of salt. Drizzle the garlic oil on the bread slices. Toast the garlic 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.

This spicy vegan soup is simple, satisfying and tasty.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1315 · Prot 49 · Carbs 171 · Fat 52

Dairy-Free

Ingredients

Number of people

Soup

Red lentils 120 Grams
Tomato passata 200 Grams
Coconut milk 200 ML
Water 600 ML
Vegetable stock cube 1 Piece
Red curry paste 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 40 Grams

To serve

Ciabatta 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp

This spicy vegan soup is simple, satisfying and tasty.

Cooking Time: 30 min

Equipment Required: Blender

Cals 1315 · Prot 49 · Carbs 171 · Fat 52

Dairy-Free

Instructions

photo

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. 

photo

2 Roast chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer the chickpeas to a bowl, drizzle with oil and season with smoked paprikachipotle (spicy!)cumincoriander and salt. Mix well. Add the seasoned chickpeas to a lined baking tray and roast in the oven for 20 min or until crispy (see step 5).

photo

3 Blend soup

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

photo

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.

photo

5 Make crispy bread

Slice the bread rolls. Peel and crush the garlic, and combine in a small bowl with olive oil and a pinch of salt. Drizzle the garlic oil on the bread slices. Toast the garlic bread slices in the oven together with the chickpeas, for the last 5-7 min of their roasting time.

photo

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.

Ingredients

Number of people

Soup

Red lentils 120 Grams
Tomato passata 200 Grams
Coconut milk 200 ML
Water 600 ML
Vegetable stock cube 1 Piece
Red curry paste 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 40 Grams

To serve

Ciabatta 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
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