Chicken, Coconut and Lentil Soup
with Baby Spinach and Buttery Naans
Layers of flavour from warming pasanda spices, garlic, vegetables and coconut milk make this a comforting and nourishing soup that's perfect for autumn. Scoop up the lentils with the naan or dip it in your soup!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
1 carton(s)
Lentils
½ unit(s)
Lime
1 sachet(s)
Pasanda Style Seasoning
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
240 grams
Diced British Chicken Breast
Not included in your delivery
200 milliliter(s)
Water for the Soup
10 grams
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 2cm chunks. Drain and rinse the lentils in a sieve.
Zest and halve the lime (see ingredients for amount).
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, fry the diced chicken, onion and cook, stirring frequently, until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more. Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined.
Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins.
Once thickened, stir through the tomato chunks and spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once the veg has been added to the soup, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When toasted, generously spread the butter (see pantry for amount) over the naans.
Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.
Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.
Share the chicken and lentil soup between your bowls.
Serve with the buttery naans alongside.
Enjoy!
