Skip to main content
Soul-Warming Indian Spiced Lentil Soup
Soul-Warming Indian Spiced Lentil Soup

Soul-Warming Indian Spiced Lentil Soup

with Garlic Naan

If you’re anything like our Head Chef Patrick, then you’ll appreciate that feeling you have when you find a dish you love. And then eat it 5 out of 7 nights a week. That’s what happened when he whipped up this little number recently. Creature of habit that he is, he made 3 litres and ate it with renewed delight every day thereafter. Once you taste its soul-warming deliciousness you’ll see why.

Tags:
One Pot Wonder
Veggie
Allergens:
Celery
Sulphites
Cereals containing gluten
Milk
Soya

The quantities provided above are averages only.

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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Carrot

2

Garlic Clove

1

Sweet Potato

1

Courgette

(May contain traces of: Celery)

2

Curry Powder Mix

180

Red Split Lentils

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

½

Chickpeas

2

Coriander

1

Garlic and Coriander Naan

(Contains: Cereals containing gluten, Milk, Soya)

2

Greek Style Yoghurt

(Contains: Milk)

Nutritional information

/ per serving
Energy (kcal)1124 kcal
Energy (kJ)4703 kJ
Fat12 g
of which saturates6 g
Carbohydrate206 g
Protein48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pot
Peeler
Strainer
Baking Tray
Bowl

Instructions

Chop the carrot
1

Peel and slice the onion in half through the root and then slice it very thinly into half moons. Peel and chop the carrot into ½cm cubes. Lastly, peel and very finely chop the garlic.

Cook the onion, carrot and garlic
2

Heat 1½ tbsp of olive oil in a pot on medium-low heat and add the onion, carrot and garlic. Cook for 7 mins to soften everything up. You do not want to brown the ingredients, so turn the heat down and add 1 tbsp of water if the heat is too high.

Chop the sweet potato
3

Whilst the mixture gently cooks, peel and chop the sweet potato into 1cm chunks. Slice the courgette in half lengthways and then slice it into 1cm strips lengthways. Turn it widthways and chop into (roughly) 1cm cubes.

Add the lentils
4

Add the curry powder to the onion and carrot mixture and give it a stir before adding in the sweet potato and the lentils. Turn the heat to medium, pour over 600ml of water and once it comes to a gentle bubble add in the stock pot.

5

Drain and add the chickpeas, give everything a stir until the stock has dissolved and then leave it to bubble away for 15 mins.

6

In the meantime, roughly chop the coriander leaves. 5 mins before the end, tip in the courgette chunks and turn your oven to 120 degrees. Put your naan bread in the oven and warm it through.

7

Test the soup for seasoning and add a little more salt if you like. Serve with a sprinkle of fresh coriander, a healthy dollop of Greek yoghurt and fill your soul!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds