Red Curry Lentil Soup

with Chicken and Almonds

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low-carb
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low-carb
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Instructions

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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. 

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2 Toast almonds

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.

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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

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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.

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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 424 · Prot 31 · Carbs 12.6 · Fat 28.6

Ingredients

Number of people

Topping

Chicken breast 300.00 Grams
Almond flakes 30.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Soup

Red lentils (masoor dal) 80.00 Grams
Tomato passata 200.00 Grams
Coconut milk 200.00 ML
Water 600.00 ML
Chicken stock cube 1.00 Pieces
Red curry paste 20.00 Grams
Brown sugar 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Natural yogurt 170.00 Grams

The perfect mix of creamy and crunchy!

Cooking Time: 30 min

Equipment Required: Blender

Cals 424 · Prot 31 · Carbs 12.6 · Fat 28.6

Instructions

photo

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. 

photo

2 Toast almonds

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.

photo

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

photo

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.

photo

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

Number of people

Topping

Chicken breast 300.00 Grams
Almond flakes 30.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Soup

Red lentils (masoor dal) 80.00 Grams
Tomato passata 200.00 Grams
Coconut milk 200.00 ML
Water 600.00 ML
Chicken stock cube 1.00 Pieces
Red curry paste 20.00 Grams
Brown sugar 5.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Natural yogurt 170.00 Grams
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