Sri Lankan-Spiced Lentil & Veggie Soup
with Yoghurt & Cheesy Garlic Naan
Having all the flavours and textures of veggies, lentils and spices melting into one delectable soup is the perfect way to finish off a day. You might notice the odd hint of ginger in the creaminess of the soup or perhaps notes of our Sri Lankan spice blend. Enjoy by dipping the cheesy naan in the soup to soak it up.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
Brown Onion
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
red lentils
(May be present Gluten. )
1 box
coconut milk
1 sachet
vegetable stock powder
1
naan bread
1 bag
baby spinach leaves
1 bag
herbs
4 clove
garlic
1 sachet
Sri Lankan spice blend
½
fresh chilli (optional)
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
3 cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop onion and garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and 1/2 the garlic. Cook until fragrant, 1 minute.
• Add red lentils, coconut milk, the water and vegetable stock powder to the saucepan. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are cooked through, 20-25 minutes.
• While the soup simmers, place naan bread on a second lined oven tray, drizzle with olive oil and evenly sprinkle the remaining garlic and shredded Cheddar cheese. • When the soup has 5 minutes remaining, place naan in the oven, and bake until cheese is melted and bubbling, 3-5 minutes.
• Remove the saucepan from the heat and add the honey, baby spinach leaves and roasted veggies. Stir until wilted.
TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.
• Thinly slice fresh chilli (if using). • Divide Sri Lankan-spiced lentil and veggie soup between bowls. Top with Greek-style yoghurt and chilli. • Tear over herbs. Serve with cheesy garlic naan. Enjoy!
TIP: Some like it hot, but if you don’t just hold back on the chilli. Enjoy!