Berbere-Spiced Lentil & Roast Veggie Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Berbere-Spiced Lentil & Roast Veggie Soup

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 meaty bite to soups and pastas, a richness to curries and dhals, and in the case of this lip-smacking wintery dish. The result is a smokey, unctuous yet earthy winter warmer, 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!

Tags:
Plant Based
Calorie Smart
Allergens:
Gluten
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

1 stalk

celery

1

leek

1 tin

lentils

1 tin

chopped tomatoes

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 packet

ciabatta

(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )

1 bag

baby spinach 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

sideBannerName

Nutrition Values

Energy (kJ)2547 kJ
Fat24.4 g
of which saturates14.3 g
Carbohydrate70.7 g
of which sugars20.9 g
Protein20.1 g
Sodium2336 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

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse lentils.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek 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.

4
4

• While the soup is cooking, slice ciabatta in half lengthways. • In a small heatproof bowl, add garlic and plant-based butter (for the bread). Microwave until melted, in 10 second bursts. Season with salt. • Brush garlic butter over the cut sides of ciabatta, then place on a second lined oven tray. Bake until golden, 5 minutes.

5
5

• Add roasted veggies and baby spinach leaves to the soup and cook until wilted, 1-2 minutes.

6
6

• Roughly chop herb leaves. • Divide Berbere-spiced lentil and roast veggie soup between bowls. • Garnish with herbs. Serve with garlic ciabatta. Enjoy!