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)
2824 / 674
Fats (g)
25.9
of which saturated (g)
14.8
Carbohydrates (g)
43
of which sugars (g)
15.4
Fibers (g)
10.1
Proteins (g)
63.5
Salt (g)
5
*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 Simmer
Add the lentils, tomato passata, coconut milk, measuredwater, stockcube, currypaste, brownsugar and a pinch of salt and pepper to a pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min.
2 Toast coconut
Meanwhile, toast the coconutflakes in a hot, dry pan for 2 min or until starting to brown. Transfer the toasted flakes to a plate. Reserve the pan.
3 Fry chicken
Slice the chicken breasts into bite-size pieces. Return the 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
Pick the coriander leaves. Divide the soup among bowls and top with the chicken slices and toasted coconut flakes. Serve with a dollop of yogurt and top with the coriander leaves.