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Sri Lankan-Spiced Lentil & Veggie Soup with Yoghurt & Cheesy Garlic Flatbreads

Balance your weekly menu with our wholesome, veggie-filled meat-free marvels. Having all the flavours and textures of veggies, lentils and spices melting into one delectable soup is the perfect way to finish off a day. Enjoy by dipping the cheesy flatbreads in the soup to soak it up.

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Veggie eat-less-meat
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 potato
  • 1 brown onion
  • 4 garlics
  • 1 packet ginger paste
  • 1 red lentils
  • 1 packet coconut milk
  • 3 cups water
  • 1 sachet vegetable stock powder
  • 2 flatbreads
  • 1 tsp honey
  • 1 bag baby spinach leaves
  • 0.5 fresh chilli (optional)
  • 1 bag coriander
  • 1 packet shredded cheddar cheese
  • 1 packet greek-style yoghurt
  • 1 sachet sri lankan spice blend
  • olive oil
  • 2 carrots
  • 2 potatoes
  • 1 brown onion
  • 8 garlics
  • 1 packet ginger paste
  • 2 red lentils
  • 2 packets coconut milk
  • 6 cups water
  • 2 sachets vegetable stock powder
  • 4 flatbreads
  • 2 tsp honey
  • 1 bag baby spinach leaves
  • 1 fresh chilli (optional)
  • 1 bag coriander
  • 1 packet shredded cheddar cheese
  • 1 packet greek-style yoghurt
  • 1 sachet sri lankan spice blend

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut carrot and potato into bite-sized chunks.
    • Place veggies on a lined oven tray. Drizzle with
    olive oil, season with salt and toss to coat.
    Spread out evenly, then roast until tender,
    20-25 minutes.
    • Meanwhile, finely chop onion and garlic.
    Rinse red lentils.
  2. • In a large saucepan, heat a drizzle of olive oil
    over medium-high heat. Cook onion until tender,
    4-5 minutes.
    • Add Sri Lankan spice blend, ginger paste and
    half the garlic. Cook until fragrant, 1 minute.
  3. • Add lentils, coconut milk, the water and
    vegetable stock powder to the saucepan.
    • Bring to the boil, then reduce heat to
    medium-low and simmer, stirring occasionally,
    until lentils are cooked through, 20-25 minutes.
  4. • While the soup simmers, place flatbreads on
    a second lined oven tray. Drizzle with olive oil,
    then evenly sprinkle over shredded Cheddar
    cheese and remaining garlic.
    • When the soup has 5 minutes remaining, bake
    flatbreads until cheese is melted and bubbling,
    4-7 minutes.
  5. • Remove saucepan from the heat, then add
    the honey, baby spinach leaves and roasted
    veggies and stir until spinach is wilted.
    TIP: Add another splash of water to your soup if you
    prefer a thinner consistency.
  6. • Thinly slice fresh chilli (if using).
    • Divide Sri Lankan-spiced lentil and veggie soup
    between bowls. Top with Greek-style yoghurt
    and chilli.
    • Tear over coriander leaves. Serve with cheesy
    garlic flatbreads. Enjoy!