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Coconut Chicken Breast and Lentil Soup
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Coconut Chicken Breast and Lentil Soup

Coconut Chicken Breast and Lentil Soup

with Baby Spinach and Buttery Naans

Allergens:
Celery
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

1 carton(s)

Lentils

½ unit(s)

Lime

1 sachet(s)

Pasanda Style Seasoning

200 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

40 grams

Mango Chutney

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 pack(s)

Diced Chicken Breast

Not included in your delivery

200 milliliter(s)

Water for the Soup

10 grams

Butter

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Nutritional information

Energy (kJ)4274 kJ
Energy (kcal)1021 kcal
Fat39.6 g
of which saturates24.1 g
Carbohydrate105.6 g
of which sugars21.9 g
Protein55.6 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks. Drain and rinse the lentils in a sieve.

Zest and halve the lime (see ingredients for amount).

2

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the diced chicken and onion to the pan and season with salt and pepper. Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Next, add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more.

Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined.

3

Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins.

Once thickened, stir through the tomato chunks and spinach a handful at a time until wilted and piping hot, 1-2 mins.

4

Once the veg has been added to the soup, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When toasted, generously spread the butter (see pantry for amount) over the naans.

5

Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.

Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.

6

Share the lentil soup between your bowls.

Serve with the buttery naans alongside.

Enjoy!

7

Step 2 MOD: If you’ve chosen to add chicken to your meal, add it to the pan with the onion and stir-fry until browned all over, 5-6 mins, then add the pasanda style seasoning and other flavourings. Make sure the chicken is cooked through in the next step. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.