Indian lentil soup with zesty yoghurt and Bellbird bread

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Carrots
Couple
2
Family
3
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Celery
Couple
3 stalks
Family
5 stalks
Tomatoes
Couple
1 tin
Family
2 tin
Brown lentils
Couple
1 bag
Family
1 bag
Indian soup spice
Couple
1 packet
Family
1 packet
Olive oil^
Couple
60 ml
Family
75 ml
Water
Couple
3 tins
Family
4 tins
Zesty yoghurt
Couple
1 pottle
Family
1 pottle
Bellbird bread
Couple
1 loaf
Family
1 loaf

Bellbird’s beautiful bread is a fantastic loaf. It’s been harder to get our sourdough fix during the lockdown, so we hope you enjoy!

^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.

You’ll need a large pot for this recipe.

Instructions

1

Dice carrots into 1 cm cubes.

Finely dice the onion.

Remove any leaves from the celery and finely dice.

Mince the garlic.

2

Sauté the carrot and celery on medium heat in all the olive oil.

After 2 minutes, add the onion and cook for another minute, then add the garlic.

Add the tomatoes, water, lentils, and spice mix. Add a good pinch of salt, lower the heat and simmer for 35 minutes with the lid off. Add more water, if it’s starting to look a bit dry.

3

Once cooked, remove half the soup and blend, then return to the pot. Taste and adjust the seasoning.

4

Serve soup topped with zesty yoghurt and thick slices of bread on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, June 14th.

 

Monday

This week's recipe

Spaghetti squash burrito bowl with sour cream and housemade hot sauce

Tuesday

This week's recipe

Minestrone with Winter pesto

Wednesday

This week's recipe

Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

Thursday

This week's recipe

Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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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.