Creamy Red Lentil, Pumpkin & Coconut Soup
with Baby Broccoli, Yoghurt & Garlic Tortilla Chips
We’re eating the rainbow tonight, well, the first half of it at least! Simmer red lentils in a creamy soup with hints of coconut and our mild North Indian spice blend. Add orange roasted kumara plus baby broccoli, for that vibrant pop of green. Remember to soak it up with 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
Orange Kumara
1 bunch
Baby Broccoli
½
Onion
3 clove
Garlic
1
Lemon
1 packet
red lentils
(May be present Gluten. )
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
Coconut Milk
1 sachet
vegetable stock powder
3
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
peeled pumpkin pieces
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara and carrot into small chunks. • Place kumara and peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. • Meanwhile, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • When kumara has 10 minutes remaining, add baby broccoli to the oven tray. Drizzle with olive oil and season with a pinch of salt. Toss to coat, then roast until browned for 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, thinly slice onion(see ingredients). Finely chop garlic. Zest lemon to get a generous pinch, then slice into wedges. Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add mild North Indian spice blend, tomato paste and 1/2 the garlic and stir until fragrant, 1 minute. • Add red lentils, the water, coconut milk and vegetable stock powder and stir to combine. • Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes.
• When the soup has 10 minutes remaining, combine the remaining garlic, a generous drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into 3cm strips. • Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla don’t fit in a single layer
• Add the roasted veggies to the soup, stirring, until well combined. • Add lemon zest and a generous squeeze of lemon juice. Season to taste.
• Divide creamy red lentil, pumpkin and coconut soup between bowls. • Dollop with Greek-style yoghurt. Serve with garlic tortilla chips. Enjoy!