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 flatbreads in the soup to soak it up.
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
1
carrot
1
potato
1
Brown Onion
4 clove
garlic
1 tin
red lentils
(May be present Gluten. )
1 sachet
Sri Lankan spice blend
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 packet
coconut milk
1 sachet
vegetable stock powder
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
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
baby spinach leaves
½
fresh chilli (optional)
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
coriander
olive oil
3 cup
water
1 tsp
honey
• 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. Rinse red lentils.
• 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.
• Add 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 shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, bake flatbreads until cheese is melted and bubbling, 4-7 minutes.
• Remove saucepan from the heat, then add the honey, baby spinach leaves and roasted veggies and stir until spinach is wilted.
TIP: Add another splash 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 flatbreads. Enjoy!