One-Pot Curry Lentil Soup
Serves 2 | with Dal Spiced Almonds and Flatbread
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
Red Lentils
(Contains: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, May contain traces of allergens)
15 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
6 g
Dal Spice Blend
(Contains: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts, May contain traces of allergens)
2 tbsp
Curry Paste
(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)
1 unit(s)
Coconut Milk
113 g
Kale, chopped
2 unit(s)
Sweet Potato
113 g
Mirepoix
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
7 g
Cilantro
1 unit(s)
Lime
2 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Meanwhile, roughly chop cilantro.
- Cut lime into wedges.
- Once soup is almost done cooking, wrap flatbreads in paper towels.
- Place buns in the toaster. Toast for 2-3 min, until golden.
- Spread 2 tbsp plant-based butter over ciabatta.
- Once the soup is finished cooking, season with salt and pepper.
- Divide soup between bowls.
- Sprinkle over almonds and cilantro.
- Squeeze a lime over.
- Serve ciabatta alongside.
