Red Curry Lentil Soup

with Chicken and Almonds

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Instructions

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1 Simmer

Heat a large pot over a medium-high heat with the lentils, tomato passata, coconut milk, measured water, stock cube, and curry paste. Once boiling, reduce the heat to low, cover, and simmer for 25 min. Season with salt and pepper. Blitz in a food processor or with a hand-held blender until smooth.

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2 Toast almonds

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

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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 slices and cook for 5-6 min until golden and cooked through. Season with salt and pepper. Divide the soup among bowls and top with the chicken slices, toasted almonds and chopped coriander.

Tips for fussy eaters

Serve the soup with rice.

Pro tip

No blender or food processor? Just leave it chunky!

The perfect mix of creamy and crunchy!

Cooking Time: 30 min

Cals 424 · Prot 31 · Carbs 12.6 · Fat 28.6

Ingredients

Number of people

Topping

Chicken breast 400.00 Grams
Almond flakes 30.00 Grams
Fresh coriander 15.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Soup

Red lentils (masoor dal) 80.00 Grams
Tomato passata 300.00 Grams
Coconut milk 200.00 ML
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Red curry paste 10.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp

The perfect mix of creamy and crunchy!

Cooking Time: 30 min

Cals 424 · Prot 31 · Carbs 12.6 · Fat 28.6

Instructions

photo

1 Simmer

Heat a large pot over a medium-high heat with the lentils, tomato passata, coconut milk, measured water, stock cube, and curry paste. Once boiling, reduce the heat to low, cover, and simmer for 25 min. Season with salt and pepper. Blitz in a food processor or with a hand-held blender until smooth.

photo

2 Toast almonds

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

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 slices and cook for 5-6 min until golden and cooked through. Season with salt and pepper. Divide the soup among bowls and top with the chicken slices, toasted almonds and chopped coriander.

Tips for fussy eaters

Serve the soup with rice.

Pro tip

No blender or food processor? Just leave it chunky!

Ingredients

Number of people

Topping

Chicken breast 400.00 Grams
Almond flakes 30.00 Grams
Fresh coriander 15.00 Grams
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Soup

Red lentils (masoor dal) 80.00 Grams
Tomato passata 300.00 Grams
Coconut milk 200.00 ML
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Red curry paste 10.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
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