Berbere-Spiced Lentil & Roast Veggie Soup
with Garlic Ciabatta
is there a harder working legume out there than lentils? A master of disguise, they lend a hearty bite to soups and pastas and a richness to curries and dhals. In the case of this lip-smacking dish, the result is a smokey, unctuous yet earthy dinner winner, ready to be devoured and sopped up with morsels of garlic ciabatta.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1
carrot
1
onion
1 stalk
celery
1 tin
lentils
1 box
chopped tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 bag
salad leaves
1 bag
herbs
2 clove
garlic
20 g
plant-based butter (for the soup)
1 sachet
Berbere seasoning
30 g
plant-based butter (for the bread)
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
Meanwhile, finely chop garlic, red onion and celery. Drain and rinse lentils.
In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and celery until tender, 3-4 minutes. Add plant-based butter (for the soup) and Berbere seasoning and cook, stirring, until fragrant, 1 minute. Add lentils, chopped tomatoes, garlic & herb seasoning, vegetable stock powder, the brown sugar and the water. Bring to the boil, then reduce heat to medium and simmer, 5-6 minutes.
While the soup is simmering, slice ciabatta in half lengthways. In a small heatproof bowl, add garlic and plant-based butter (for the bread). Microwave until melted, 10 second bursts. Season with salt. Brush garlic butter over the cut sides of ciabatta and place on the oven tray. Bake until golden, 5 minutes.
Add roasted veggies and salad leaves to the soup and cook until wilted, 1-2 minutes.
Roughly chop herb leaves. Divide Berbere-spiced lentil and roast veggie soup between bowls. Garnish with herbs. Serve with garlic ciabatta.