Coconut and Chicken Breast Lentil Soup
with Baby Spinach and Buttery Naans
This Coconut and Chicken Breast Lentil Soup is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Red Onion
2
Garlic Clove
1
Medium Tomato
1
Lentils
½
Lime
1
Pasanda Style Seasoning
200
Coconut Milk
15
Vegetable Stock Paste
(Contains Celery)
40
Baby Spinach
40
Mango Chutney
2
Plain Naans
(Contains Milk, Cereals containing gluten)
260
Diced British Chicken Breast
Not included in your delivery
200
Water for the Soup
10
Butter
Nutritional information
Utensils
Instructions
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.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the diced chicken and onion to the pan and season with salt and pepper. Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, 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. Cook until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once thickened, stir through the tomato 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.
Once 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 lentil soup between your bowls.
Serve with the buttery naans alongside.
Enjoy!
