Creamy Lentil Masala Soup with Naan
with fragrant yogurt sauce, coconut milk & shaved almonds- Tarwe
- Melk (inclusief lactose)
- Amandelnoten
- Melk (inclusief lactose)
- May contain traces of allergens
- Selderij
- Pinda's
- Noten
- Sesamzaad
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!"
Ingredients
100 g
Passata
Ā½ sachet(s)
Garam Masala
Ā½ 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
Ā½ tablespoon
Olive oil
Ā½ piece
Low sodium vegetable stock cube
125 milliliters
Boiled water
1 teaspoon
White wine vinegar
Ā½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°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.
