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.
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
- • 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. - • 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. - • 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. - • 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. - • 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. - • 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!