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 cut the sweet potato into small cubes. 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!), cumin, coriander, salt and black pepper. Mix well. Add them to a lined baking tray and roast for 20 min.
3 Fry soup 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 Boil and puree
Add the lentils, water and stock cubes. 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.
5 Finish topping
Chop the almonds and mix them with the crispy roasted chickpeas. Divide the soup among bowls and top with the chickpea-almond mixture.
Tips for fussy eaters
Serve the chickpeas and the almonds separately, with a nice bread roll 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
Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2
Ingredients
Soup
Crispy topping
Loaded with plant-based protein, exciting flavours and good energy!
Cooking Time: 30 min
Cals 652 · Prot 26.5 · Carbs 117.6 · Fat 10.2
Instructions
1 Prep vegetables
Preheat the oven to 220°C/200°C fan. Peel and cut the sweet potato into small cubes. 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!), cumin, coriander, salt and black pepper. Mix well. Add them to a lined baking tray and roast for 20 min.
3 Fry soup 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 Boil and puree
Add the lentils, water and stock cubes. 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.
5 Finish topping
Chop the almonds and mix them with the crispy roasted chickpeas. Divide the soup among bowls and top with the chickpea-almond mixture.
Tips for fussy eaters
Serve the chickpeas and the almonds separately, with a nice bread roll 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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