Lentil and Sweet Potato Soup

with Spicy Chickpeas and Almonds
Loaded with plant-based protein, exciting flavours and good energy!
751 Reviews
Cals 871 · Prot 32 · Carbs 124 · Fat 31
Vegan
Try Hello Chef Now
30 min
Lentil and Sweet Potato Soup with Spicy Chickpeas and Almonds
Loaded with plant-based protein, exciting flavours and good energy!
751 Reviews
Cals 871 · Prot 32 · Carbs 124 · Fat 31
Vegan
Try Hello Chef Now
Download PDF
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 15*
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 1*2*
40 Grams

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts
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) 3387 / 871
Fats (g) 31.1
of which saturated (g) 11.4
Carbohydrates (g) 124
of which sugars (g) 23.8
Fibers (g) 27.4
Proteins (g) 32
Salt (g) 1.9
*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

Prep vegetables

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.
Prep topping

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.
Fry base

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.
Simmer

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.
Finish topping

5 Finish topping

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

6 Serve

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