Lentil and Sweet Potato Soup

with Spicy Chickpeas and Almonds

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vegan
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vegan
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Instructions

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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.

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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!), cumin, coriander, salt and black pepper. Mix well. Add them to a lined baking tray and roast for 20 min.

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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.

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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.

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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

Number of people

Soup

Sweet potatoes 300.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 30.00 Grams
Carrot 2.00 Pieces
Olive oil 1.00 Tbsp
Red lentils (masoor dal) 120.00 Grams
Water 900.00 ML
Vegetable stock cube 1.00 Pieces
Coconut milk 200.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Crispy topping

Chickpeas 240.00 Grams
Olive oil 1.00 Tbsp
Smoked paprika powder 2.00 Grams
Chipotle powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Almonds whole 40.00 Grams

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

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Soup

Sweet potatoes 300.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Ginger 30.00 Grams
Carrot 2.00 Pieces
Olive oil 1.00 Tbsp
Red lentils (masoor dal) 120.00 Grams
Water 900.00 ML
Vegetable stock cube 1.00 Pieces
Coconut milk 200.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Crispy topping

Chickpeas 240.00 Grams
Olive oil 1.00 Tbsp
Smoked paprika powder 2.00 Grams
Chipotle powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Almonds whole 40.00 Grams
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