Middle-Eastern Coconut Chicken Lentil & Veggie Soup
with Flatbreads & Flaked Almonds
Let’s soup-up this version of a lentil soup. We’re buffing it out with mild spices to bring a zap to the coconut and tomato base. There are roasted veggies stirred through to bulk it out and serve up with a side of flatbreads for dipping. It’s a powerhouse soup that will be loved by everyone.
This recipe is under 650kcal per serving.
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
carrot
1
white turnip
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 sachet
chermoula spice blend
½ packet
Diced Tomatoes with Garlic & Onion
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
red lentils
(May be present Gluten. )
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
baby leaves
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and turnip into bite-sized chunks. • Place veggies 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.
• While the veggies are roasting, finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula spice blend, stirring, until fragrant, 1 minute. • Add diced tomatoes, coconut milk, vegetable stock powder, the water, red lentils and the brown sugar. • Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.
• When the soup has 10 minutes cook time remaining, return frying pan to to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat. • Drizzle (or brush) each flatbread with olive oil. Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove saucepan from the heat, then add cooked chicken, baby leaves and the roasted veggies. Stir until wilted and season to taste.
TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.
• Divide Middle Eastern coconut chicken and veggie lentil soup between bowls. • Top with toasted almonds. Serve with flatbreads. Enjoy!