Lentil and Sweet Potato Soup

Name: Lentil and Sweet Potato Soup with Spicy Chickpeas and Almonds
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Piece of Red onion; 3 Piece of Garlic cloves; 30 Grams of Ginger; 2 Piece of Carrot; 1 Tbsp of Olive oil; 120 Grams of Red lentils; 900 ML of Water; 1 Piece of Vegetable stock cube; 200 ML of Coconut milk; 1 Tsp of Salt; 1 Tsp of Black pepper; 240 Grams of Chickpeas; 1 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 4 Grams of Coriander cumin powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Whole almonds

with Spicy Chickpeas and Almonds

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

237 Reviews

Cals 921 · Prot 33 · Carbs 136 · Fat 31

Vegan

30 min

Lentil and Sweet Potato Soup with Spicy Chickpeas and Almonds

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

237 Reviews

Cals 921 · Prot 33 · Carbs 136 · Fat 31

Vegan

Ingredients

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

240 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)	3854 / 921
Fats (g)	30.9
of which saturated (g)	11.4
Carbohydrates (g)	136
of which sugars (g)	21.1
Fibers (g)	28.2
Proteins (g)	33.3
Salt (g)	1.6

*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

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.
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.
Fry for 3 min.

4 Simmer

Add the lentils, measured water and stock cube.
Bring to a boil.
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.