Chermoula Chicken, Lentil & Roast Veggie Soup
with Garlic Tortilla Strips
Is there a harder working legume out there than lentils? A master of disguise, they lend a hearty bite to soups and pastas, a richness to curries and dhals, and 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 tortilla chips.
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
2 clove
garlic
1 stalk
celery
1
leek
1 packet
lentils
1 sachet
chermoula spice blend
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
parsley
1 packet
chicken thigh
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°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, 25-30 minutes.
• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse half the lentils. • Cut chicken thigh into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery and leek until tender, 3-4 minutes. • Add plant-based butter and chermoula spice blend and cook, stirring, until fragrant, 1 minute. • Add lentils, diced 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 cooking, slice mini flour tortillas into strips. • In a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread tortilla strips out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• Add roasted veggies, cooked chicken and baby leaves to the soup and cook until wilted, 1-2 minutes.
• Roughly chop parsley. • Divide chermoula lentil, chicken and roast veggie soup between bowls. • Garnish with parsley. Serve with garlic tortilla strips. Enjoy!