Lentil and Sweet Potato Soup

Name: Lentil and Sweet Potato Soup with Spicy Chickpeas and Almonds
Cook time: 30 min
Ingredients: 400.00 Grams of Sweet potatoes; 1.00 Piece of Red onion; 3.00 Piece of Garlic cloves; 30.00 Grams of Ginger; 2.00 Piece of Carrot; 1.00 Tbsp of Olive oil; 120.00 Grams of Red lentils; 900.00 ML of Water; 1.00 Piece of Vegetable stock cube; 200.00 ML of Coconut milk; 1.00 Tsp of Salt; 0.50 Tsp of Black pepper; 260.00 Grams of Chickpeas; 1.00 Tbsp of Olive oil; 2.00 Grams of Smoked paprika powder; 2.00 Grams of Chipotle powder; 4.00 Grams of Coriander cumin powder; 0.50 Tsp of Salt; 0.50 Tsp of Black pepper; 40.00 Grams of Whole almonds

with Spicy Chickpeas and Almonds

Loaded with plant-based protein, exciting flavours and good energy!

Cals 986 · Prot 40 · Carbs 128 · Fat 39

Vegan

Try Hello Chef Now

30 min

Loaded with plant-based protein, exciting flavours and good energy!

Cals 986 · Prot 40 · Carbs 128 · Fat 39

Vegan

Try Hello Chef Now

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Ingredients

Number of People:

Soup

Sweet potatoes

400 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Ginger

30 Grams

Carrot

2 Piece

Olive oil

1 Tbsp

Red lentils

120 Grams

Water

900 ML

Vegetable stock cube

1 Piece

Coconut milk

200 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Crispy topping

Chickpeas

260 Grams

Olive oil

1 Tbsp

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Coriander cumin powder

4 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Whole almonds

40 Grams

Tips for fussy eaters

Serve the chickpeas and the almonds separately, with crusty bread on the side.

Pro tip

Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder or garam masala…

Before you start

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

Instructions

1 Prep vegetables

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes. Peel and mince the red onion and garlic cloves. Peel and grate the ginger. Peel and chop the carrots.

2 Prep topping

Rinse and drain the chickpeas. Transfer the chickpeas to a bowl, drizzle with olive oil and season with smoked paprika, chipotle (spicy!), coriander cumin powder, salt and black pepper. Mix well. Add them to a lined baking tray and bake for 20 min.

3 Fry base

Meanwhile, heat the oil in a large pot over a medium-high heat. Add the sweet potatoes, onion, garlic, ginger and carrots and fry for 3 min.

4 Simmer

Add the lentils, measured water and stock cube. Bring to a boil and simmer, covered, for 15-20 min. Add the coconut milk and puree the soup with a hand-held stick blender or in a food processor. Season with salt and pepper to taste.

5 Finish topping

Chop the almonds and mix them with the crispy roasted chickpeas.

6 Serve

Divide the soup among bowls and top with the chickpeas and almonds.

Tips for fussy eaters

Serve the chickpeas and the almonds separately, with crusty bread on the side.

Pro tip

Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder or garam masala…

Allergens

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

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