Fusion Dahl-Style Soup with Naan Croutons

Name: Fusion Dahl-Style Soup with Naan Croutons with beansprouts, peanuts, lime & coriander
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 g Red split lentils; 180 milliliters Coconut milk; 1 piece Garlic; 1 piece Carrot; 4 piece Tomato; 10 g Ginger paste; 1 piece Naan; 10 g Fresh coriander; 10 g Unsalted peanuts; 50 g Beansprouts; 1 piece Onion; 1 piece Fresh lemongrass; 1 piece Lime; 1 sachet(s) Yellow curry spices; ½ tablespoon Olive oil; 800 milliliters Low sodium mushroom or vegetable stock; to taste Sambal; to taste Salt and pepper

with beansprouts, peanuts, lime & coriander

View our plans

In this recipe, you’ll use naan to make delicious, crispy croutons. It’s a fun twist that shows how versatile naan can be, and a great addition to this dahl-style soup!

Tags:

Extra Veggies

•Source of fiber

•Veggie

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

•Pinda's

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Red split lentils

(May be present: Gluten)

90 milliliters

Coconut milk

½ piece

Garlic

½ piece

Carrot

2 piece

Tomato

5 g

Ginger paste

½ piece

Naan

(Contains: Melk (inclusief lactose), Gluten, Tarwe)

5 g

Fresh coriander

(May be present: Selderij)

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

25 g

Beansprouts

½ piece

Onion

½ piece

Fresh lemongrass

½ piece

Lime

½ sachet(s)

Yellow curry spices

Not included in your delivery

¼ tablespoon

Olive oil

400 milliliters

Low sodium mushroom or vegetable stock

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3259 kJ

Calories779 kcal

Fat30.7 g

Saturated Fat16 g

Carbohydrate90.4 g

Sugar20 g

Dietary Fiber31.6 g

Protein28.4 g

Salt2.5 g

Potassium697.4 mg

Calcium71.4 mg

Iron0.7 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

•Immersion blender

•Tall-Sided Pan

•Pan

Cooking Steps

Prepare the stock.
Chop the onion and crush or mince the garlic. Bruise or pierce the lemongrass in three places.
Dice the carrot and the tomato. Cut the naan into small squares.
Roughly chop the coriander and the peanuts. Cut the lime into wedges.

Heat a light drizzle of olive oil in a soup pot over medium-high heat. Fry the onion, garlic and carrot with the ginger paste and yellow curry spices for 2 - 3 minutes.
Add the stock, coconut milk, tomato, lemongrass and lentils, then bring to a boil.
Reduce the heat and allow to simmer for 10 - 12 minutes, then remove the lemongrass and discard.

Heat a clean frying pan over medium-high heat.
Toast the naan for 4 - 6 minutes or until crunchy, then remove from the pan and set aside.
Process the soup with an immersion blender until it reaches your desired texture, adding more stock if necessary.
Add some sambal if preferred and season to taste with salt and pepper.

Boil plenty of water in a pot or saucepan and cook the beansprouts for 1 minute, then drain.
Serve the soup in bowls or deep plates.
Top with the naan croutons and the beansprouts.
Garnish with the peanuts and the coriander. Serve with the lime wedges.