One-Pot Curry Lentil Soup
with Dal Spiced Almonds and- Soy
- Sulphites
- Almonds
- Wheat
- Barley
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Triticale
- Gluten
- Walnuts
- Oats
- Rye
Ingredients
1.5 cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Peanuts, Sesame, Wheat, Tree nuts, Mustard)
6 g
Dal Spice Blend
(May be present: Soy, Milk, Peanuts, Sesame, Wheat, Tree nuts, Sulphites, Mustard, Triticale)
2 tbsp
Curry Paste
(May be present: Fish, Soy, Egg, Milk, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, Gluten)
1 unit(s)
Coconut Milk
113 g
Kale, chopped
2 unit(s)
Sweet Potato
113 g
Mirepoix
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Egg, Milk, Peanuts, Sesame, Sulphites, Mustard, Gluten)
7 g
Cilantro
1 unit(s)
Lime
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Soy, Sesame, Triticale, Walnuts, Oats, Rye)
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.
