Lentil and Sweet Potato Soup
with Spicy Chickpeas and Almonds
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…
Loaded with plant-based protein, exciting flavours and good energy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 773 · Prot 28 · Carbs 92 · Fat 36
Dairy-Free
Ingredients
Soup
Crispy topping
Loaded with plant-based protein, exciting flavours and good energy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 773 · Prot 28 · Carbs 92 · Fat 36
Dairy-Free
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…
Ingredients
Soup
Crispy topping
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