Creamy Lentil Masala Soup with Naan

Name: Creamy Lentil Masala Soup with Naan with fragrant yogurt sauce, coconut milk & shaved almonds
Total time: 10 min
Yield: 2
Cuisine: Indian
Ingredients: 200 g Passata; 1 sachet(s) Garam Masala; 1 pack Lentils; 250 milliliters Coconut milk; 5 g Ginger paste; 2 piece Naan with herbs; 200 g Pre-cut carrot & onion; 2 piece Garlic; 50 g Organic full-fat yogurt; 20 g Fresh coriander & mint; 10 g Shaved almonds; 1 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 250 milliliters Boiled water; 2 teaspoon White wine vinegar; 1 tablespoon Extra virgin olive oil; to taste Salt and pepper

with fragrant yogurt sauce, coconut milk & shaved almonds

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Recipe developer Selma: "Dahl is one of my favourite dishes and inspired me to make this soup. Thanks to the pre-cut vegetables, pre-cooked lentils and lots of flavourings like ginger and garam masala, this recipe makes a super quick, nutritious but tasty dish!"

Allergens:

Tarwe

•Melk (inclusief lactose)

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Passata

½ sachet(s)

Garam Masala

½ pack

Lentils

125 milliliters

Coconut milk

2.5 g

Ginger paste

1 piece

Naan with herbs

(Contains: Tarwe May be present: Melk (inclusief lactose))

100 g

Pre-cut carrot & onion

1 piece

Garlic

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

10 g

Fresh coriander & mint

(May be present: Selderij)

5 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Olive oil

½ piece

Low sodium vegetable stock cube

125 milliliters

Boiled water

1 teaspoon

White wine vinegar

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3642 kJ

Calories871 kcal

Fat44.1 g

Saturated Fat22.6 g

Carbohydrate88.3 g

Sugar14.6 g

Dietary Fiber20.8 g

Protein22.4 g

Salt3.5 g

Potassium48 mg

Calcium12.5 mg

Iron1 mg

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.

Utensils

•Soup pan

•Small Bowl

•Immersion blender

Cooking Steps

Preheat the oven to 200°C and boil the kettle.
Bake the naan for 2 - 3 minutes.
Meanwhile, roughly chop the garlic.
Heat the olive oil in a soup pot over medium-high heat. Fry the garlic with the ginger paste, the pre-cut vegetables and the garam masala* for 1 minute.

*Take care, this ingredient is spicy! Use as preferred.

Open the lentils and add them directly to the soup (no need to drain them).
Add the passata and the coconut milk.
Pour in the boiling water and crumble in the stock cube (see pantry for amounts).
Bring to a boil and allow to simmer gently for 5 - 7 minutes.

In the meantime, roughly chop both the coriander leaves and stems.
Roughly chop the mint leaves.
In a small bowl, combine the yogurt with the mint and half of the coriander. Season to taste with salt and pepper.

Add the white wine vinegar to the soup. Process with an immersion blender until it reaches your preferred texture (see Tip). Season to taste with salt and pepper.
Serve the soup in bowls and top with the yogurt sauce. Garnish with the shaved almonds and the rest of the coriander.
Drizzle with the extra virgin olive and serve the naan alongside.

Tip: if the soup is still too thick, gradually add more water until the texture is to your liking.