One-Pot Curry Lentil Soup

Name: One-Pot Curry Lentil Soup with Dal Spiced Almonds and
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1.5 cup Red Lentils; 15 g Vegetable Stock Powder; 6 g Dal Spice Blend; 2 tbsp Curry Paste; 1 unit(s) Coconut Milk; 113 g Kale, chopped; 2 unit(s) Sweet Potato; 113 g Mirepoix; 28 g Almonds, sliced; 7 g Cilantro; 1 unit(s) Lime; 2 unit(s) Ciabatta Roll; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Dal Spiced Almonds and

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Tags:

Recette

Allergens:

Soy

•Sulphites

•Almonds

•Wheat

•Barley

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

1.5 cup

Red Lentils

15 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

6 g

Dal Spice Blend

(May contain traces of: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 unit(s)

Coconut Milk

113 g

Kale, chopped

2 unit(s)

Sweet Potato

113 g

Mirepoix

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

7 g

Cilantro

1 unit(s)

Lime

2 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1240 kcal

Fat42 g

Saturated Fat19 g

Carbohydrate179 g

Sugar18 g

Dietary Fiber34 g

Protein51 g

Cholesterol0 mg

Sodium2030 mg

Trans Fat0 g

Potassium2650 mg

Calcium400 mg

Iron13.5 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.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

Cooking Steps

Before starting, wash and dry all produce.
Heat a large pot over medium.
When hot, add almonds to the dry pot. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Add 1/2 tbsp oil and 1/4 tsp Dal Spice Blend to pot. Cook for 30 sec, until fragrant. Season with salt.
Remove the pot from heat, then transfer almonds to a plate.
Cut sweet potatoes into 1/2-inch pieces.
Roughly chop kale.
Using a strainer, rinse lentils until water runs clear.

Reheat the same pot over medium-high heat. When hot, add 1 tbsp oil, then mirepoix and sweet potato. Cook for 3-4 min, until beginning to soften.
Add curry paste, kale and remaining Dal Spice Blend. Cook for 30 sec, until spices are fragrant and kale is wilted. Season with salt and pepper.
Add coconut milk, 4 cups water and stock powder. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften.