Lentil and Sweet Potato Soup

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
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Loaded with plant-based protein, exciting flavours and good energy!
Cals 986 · Prot 40 · Carbs 128 · Fat 39
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
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

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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.
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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.
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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.
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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.
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5 Finish topping

Chop the almonds and mix them with the crispy roasted chickpeas
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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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