Enjoy this rich, hearty soup that's packed with red lentils and warming Middle Eastern spices!
308 Reviews
Cals 731 · Prot 27 · Carbs 133 · Fat 12
Vegan
30 min
Enjoy this rich, hearty soup that's packed with red lentils and warming Middle Eastern spices!
308 Reviews
Cals 731 · Prot 27 · Carbs 133 · Fat 12
Vegan
Ingredients
Soup
Red onion
2 Piece
Garlic cloves
2 Piece
Red lentils
200 Grams
Vegetable oil
1 Tbsp
Salted vegan butter
20 Grams
Turmeric powder
2 Grams
Ras el hanout
5 Grams
Cumin powder
2 Grams
Water
800 ML
Vegetable stock cube
15*
1 Piece
Spinach
200 Grams
Lemon
1 Piece
Crispy onions
20 Grams
Flatbread
Zaatar
20 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Arabic flatbread packet
10*11*
2 Piece
Vegan mozzarella
50 Grams
Black pepper
0.5 Tsp
Allergens
*15 Celery, *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)
1464 / 731
Fats (g)
12.2
of which saturated (g)
3.9
Carbohydrates (g)
133
of which sugars (g)
14.6
Fibers (g)
20.8
Proteins (g)
26.6
Salt (g)
1.1
*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 Prep
Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Rinse the red lentils thoroughly.
2 Cook
Heat a pot with a lid over a medium-high heat with a drizzle of oil and butter. Once hot, add the onions and fry for 5 min. Add the garlic, turmeric, raselhanout and cuminpowder. Fry for 1 min. Add the redlentils, measuredwater and stockcube. Cover and simmer for 15 min or until the lentils are soft. Add a splash of water if the soup is too thick.
3 Flatbread
Combine the zaatar, oil and salt in a small bowl. Spread the zaatar mixture over 4 Arabicbreads. Sprinkle with the mozzarella. Slice into triangles. Bake for 10 min or until crisp.
4 Spinach
Meanwhile, wash and roughly chop the spinach. Once the lentils are soft, add the spinach to the soup and allow to wilt for 1 min.
5 Serve
Serve the soup in bowls. Finish with a squeeze of lemon juice and a grind of black pepper. Top with the crispy onions. Serve the flat breads on the side.