Sri Lankan-Spiced Lentil, Chicken & Veggie Soup
with Yoghurt & Cheesy Garlic Flatbreads
Having all the flavours and textures of veggies, chicken, 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 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
potato
1
Brown Onion
4 clove
garlic
1 packet
red lentils
(May be present Gluten. )
1 bag
baby spinach leaves
½
fresh chilli
1 bag
coriander
1 packet
chicken breast
1 sachet
vegetable stock powder
1 packet
ginger paste
1 packet
coconut milk
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 sachet
Sri Lankan spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
3 cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato 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. • Meanwhile, finely chop onion and garlic. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • 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 half the garlic. Cook until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longe pink inside.
• 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 flatbreads on a second lined oven tray. Drizzle with olive oil, then evenly sprinkle over the shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, place the flatbread tray in the oven and bake until cheese is melted and bubbling, 4-7 minutes.
• Remove saucepan from the heat, then add the honey, baby spinach leaves, chicken and roasted veggies. Stir until spinach is 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 coriander leaves. Serve with cheesy garlic flatbread. Enjoy!