Red Curry Lentil Soup
with Chicken and Almonds
Instructions
1 Simmer
Add the lentils, tomato passata, coconut milk, measured water, stock cube, curry paste, brown sugar and a pinch of salt and pepper to a soup pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min.
2 Toast almonds
Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
3 Fry chicken
Slice the chicken breasts into bite-size pieces. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5-6 min until golden and cooked through. Season with salt and pepper.
4 Blend soup
Once the lentils are soft, puree the soup in a food processor or with a hand-held blender until smooth. Check the seasoning.
5 Serve
Divide the soup among bowls and top with the chicken slices and toasted almond flakes. Serve with a dollop of yogurt.
Tips for fussy eaters
Prepare two batches of the soup, leaving the spicy red curry paste out of one of them.
Pro tip
No blender or food processor? Just leave it chunky!
The perfect mix of creamy and crunchy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 845 · Prot 65 · Carbs 50 · Fat 43
Ingredients
Topping
Soup
To serve
The perfect mix of creamy and crunchy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 845 · Prot 65 · Carbs 50 · Fat 43
Instructions
1 Simmer
Add the lentils, tomato passata, coconut milk, measured water, stock cube, curry paste, brown sugar and a pinch of salt and pepper to a soup pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min.
2 Toast almonds
Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
3 Fry chicken
Slice the chicken breasts into bite-size pieces. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5-6 min until golden and cooked through. Season with salt and pepper.
4 Blend soup
Once the lentils are soft, puree the soup in a food processor or with a hand-held blender until smooth. Check the seasoning.
5 Serve
Divide the soup among bowls and top with the chicken slices and toasted almond flakes. Serve with a dollop of yogurt.
Tips for fussy eaters
Prepare two batches of the soup, leaving the spicy red curry paste out of one of them.
Pro tip
No blender or food processor? Just leave it chunky!
Ingredients
Topping
Soup
To serve
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