Lentil Khao Soi-Inspired Stew
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Lentil Khao Soi-Inspired Stew

Lentil Khao Soi-Inspired Stew

with Roasted Broccoli and Sweet Potato


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Sweet Potato

227 g


2 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Coconut Milk

7 g


56 g

Red Onion, sliced

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)


½ cup

Red Lentils


Nutrition Values

Calories690 kcal
Fat18 g
Saturated Fat14 g
Carbohydrate111 g
Sugar8 g
Dietary Fiber15 g
Protein28 g
Cholesterol5 mg
Sodium680 mg
Trans Fat0 g
Potassium1200 mg
Calcium125 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Peel, then cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes, half the Indian Spice Mix and 1/2 tbsp oil (dbl for 4 ppl) to an a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
  • Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, cut broccoli into bite-sized pieces.
  • Roughly chop cilantro.
  • Juice half the lime. Cut remaining lime into wedges.
  • Using a strainer, rinse lentils until water runs clear.
  • Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a medium bowl.
  • Season with salt and pepper, then toss to combine.
  • When sweet potatoes have been flipped, arrange broccoli over-top.
  • Roast in the middle of the oven until veggies are tender, 8-10 min.
  • Meanwhile, heat a large pot over medium heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 3-4 min.
  • Add Mild Curry Paste and remaining Indian Spice Blend. Cook, stirring often, until fragrant, 1 min.

  • Add lentils, coconut milk and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min.
  • Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Once lentils are tender, stir soy sauce and 1/2 tbsp lime juice (dbl for 4 ppl) into the large pot.
  • Divide noodles, potatoes and broccoli between bowls.
  • Pour over broth.
  • Top with cilantro.
  • Squeeze over a lime wedge, if desired.