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; 300 g Pre-cut carrot & onion; 2 piece Garlic; 50 g Organic full-fat yogurt; 10 g Fresh coriander & mint; 10 g Shaved almonds; 2 piece Tomato; 1 tablespoon Olive oil; 300 milliliters Low sodium vegetable stock; 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 aromatics like ginger and garam masala, this recipe makes a super quick, nutritious but tasty dish!"

Tags:

Veggie

Allergens:

Tarwe

•Gluten

•Melk (inclusief lactose)

•Noten

•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

(May be present: Gluten)

125 milliliters

Coconut milk

2.5 g

Ginger paste

1 piece

Naan with herbs

(Contains: Tarwe, Gluten)

150 g

Pre-cut carrot & onion

1 piece

Garlic

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

5 g

Fresh coriander & mint

(May be present: Selderij)

5 g

Shaved almonds

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

1 piece

Tomato

Not included in your delivery

½ tablespoon

Olive oil

150 milliliters

Low sodium vegetable stock

1 teaspoon

White wine vinegar

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3749 kJ

Calories896 kcal

Fat44.1 g

Saturated Fat22.3 g

Carbohydrate93.1 g

Sugar18.5 g

Dietary Fiber20.1 g

Protein23 g

Salt3.2 g

Potassium226.9 mg

Calcium27.9 mg

Iron0.8 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

•Small Bowl

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Bake the naan for 2 - 3 minutes.
Meanwhile, roughly chop the garlic and the tomato.
Heat the olive oil in a soup pot over medium-high heat. Fry the garlic with the ginger paste, the pre-cut vegetables, the tomato 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, the stock and the coconut milk. 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.

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