Chermoula Spiced Lentil, Carrot and Tomato Soup
with Roasted Pepper and Garlic Naan Dippers
This Chermoula Spiced Lentil, Carrot and Tomato Soup is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Green Pepper
(May contain traces of: Celery)
100
Red Split Lentils
3
Garlic Clove**
1
Carrot
1
White Cumin Seeds
2
Chermoula Spice Mix
30
Tomato Puree
15
Vegetable Stock Paste
(Contains: Celery)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains: Milk)
100
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½
Sugar for the Sauce
550
Water for the Sauce
1
Olive Oil for the Garlic Bread
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve the green pepper and discard the core and seeds. Slice into thin strips, then cut the strips in half widthways. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
Add the red lentils and bring back to the boil.
Lower the heat and simmer until the lentils are starting to soften, 6-7 mins - you'll finish cooking them in the soup later. Drain in a sieve and set aside.
In the meantime, peel and grate the garlic (or use a garlic press). Trim the carrot, then coarsely grate (no need to peel).
Pop the (now empty) saucepan back on high heat with a drizzle of oil.
Once hot, add the carrot and stir-fry until slightly tender, 2-3 mins.
Add the cumin seeds, chermoula spice mix and half the garlic, then cook until fragrant, 1 min more.
Add the tomato puree, vegetable stock paste, par-cooked lentils, sugar and water for the sauce (see pantry for both amounts) to the saucepan.
Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
In a small bowl, combine the remaining garlic with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper, then spread over the naans.
Once the pepper is cooked, stir it through the lentil soup. Season with salt and pepper.
Pop the naans onto the (now empty) baking tray and into the oven until starting to turn golden, 5-6 mins.
When ready, share the soup between your bowls. Drizzle over the yoghurt and crumble over the Greek style salad cheese.
Cut the garlic naans into dippers and serve alongside.
Enjoy!
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