Creamy Lentil Masala Soup with Naan
Creamy Lentil Masala Soup with Naan

Creamy Lentil Masala Soup with Naan

with fragrant yogurt sauce, coconut milk & shaved almonds

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:
Wheat
•Milk
•Almonds

The quantities provided above are averages only.

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

Total Time10 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 bread with herbs

(Contains Wheat May be present Milk)

100 g

Pre-cut carrot & onion

1 piece

Garlic

25 g

Organic full-fat yogurt

(Contains Milk)

10 g

Fresh coriander & mint

(May be present Celery)

5 g

Shaved almonds

(Contains Almonds May be present Peanuts, Tree nuts, Sesame)

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
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

Prepare
1
  • 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.

Make the soup
2
  • 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.
Make the yogurt sauce
3
  • 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.
Serve
4
  • 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.