Spicy Lentil & Coconut Soup
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Spicy Lentil & Coconut Soup

with cheddar topped naan

Tags:
Quick
Veggie
Spicy
Allergens:
Mustard
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Lentils

1 sachet(s)

Vegetable Stock

1 pack(s)

Coconut Milk

1 unit(s)

Scallion

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

60 grams

Baby Spinach

1 sachet(s)

Curry Powder

(Contains Mustard)

500 grams

Baby Potatoes

2 unit(s)

Naan

(Contains Wheat, Milk)

50 grams

Grated Cheese

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)4292 kJ
Energy (kcal)1026 kcal
Fat32.8 g
of which saturates21 g
Carbohydrate135.3 g
of which sugars24.4 g
Dietary Fiber13.5 g
Protein42.6 g
Cholesterol0 mg
Salt6.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the baby potatoes (quarter larger potatoes).

Drain and rinse the lentils in a sieve.

 

2

Place a large pot over medium-high heat with a drizzle of oil.

Fry off the roganjosh paste and pop in the lentils, potatoes, half the curry powder, vegetable stock, 1/4 tsp salt, 1/2 tsp sugar and 400ml water (double all for 4p). Cover and let it boil for 12-18 mins, until the potatoes are fork tender. 

3

In the last 5 mins of potato cooking time, mix the remaining curry powder with the cheese. Sprinkle onto the naan bread evenly. Drizzle over some oil onto the naans. Bake in the oven for 4-5 mins, until the cheese is melted.

Trim and thinly slice the scallion. As soon as the potatoes are cooked, stir through the spinach and allow to wilt, off the heat. Season to taste with salt and pepper.

4

Divide the soup between bowls and top with scallion. Cut each cheese naan into four triangles and serve alongside.