Cook time: 40 minutes
couple, family
This delicious Indian soup is so satisfying. Blending half the soup means that it’s both creamy and chunky.
^Olive oil is a staple item, not supplied by Green Dinner Table. It may seem like a lot, but it makes the soup beautiful and creamy.
*Coriander is a shared ingredient. If you’re on the 5-night plan, use half for this dish.
Dice carrots into 1 cm cubes.
Finely dice the onion.
Remove any leaves from the celery and finely dice.
Wash then roughly chop the coriander stalk and all.
Mince the garlic, separate in two piles, one will be for the flat breads. Mix the flatbread garlic with some olive oil.
Turn oven on to 170 degrees.
Sauté the carrot, onion and celery on medium heat in a good amount of olive oil.
Cook for a few minutes then add the garlic and cook for a further minute.
Add the tomatoes, water, lentils and spice mix and coriander. Add a good pinch of salt, lower the heat and simmer for 30 minutes with the lid off. If it’s starting to look a bit dry, add more water.
When the soup is almost finished.
Brush the flatbreads with the garlic oil and bake in the oven for 6-8 minutes. If you have the gluten free buns cut them in half spread with garlic oil before baking.
Remove half the soup and blend, then return to the pot. Taste and adjust the seasoning.
Serve soup topped with zesty yoghurt and garlic flat bread on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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