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Dish photo for Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime
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Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime

Total time40 min
Active time40 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (9 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Dice sweet potato and aubergine8m
  2. 2Preheat oven to 220°C10m
  3. 3Arrange vegetables in roasting tray1m
  4. 4Drizzle and season vegetables1m
  5. 5Roast sweet potato and aubergine25m
  6. ...and 4 more steps
40m total • 9/18 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
35 min
40 min

Rinse raw grains, herbs, and vegetables

Prep • 2 min • Start 0m • 25m slack

Prep

⚡Critical stepDice sweet potato and aubergine

Prep • 8 min • Start 0m

Prep

⚡Critical stepPreheat oven to 220°C

Prep • 10 min • Start 0m

Prep

Gather roasting tray and saucepan

Prep • 1 min • Start 0m • 26m slack

Prep

Drain and rinse lentils

Prep • 2 min • Start 2m • 27m slack

Prep

Slice basil leaves

Prep • 3 min • Start 2m • 25m slack

Prep

⚡Critical stepArrange vegetables in roasting tray

Prep • 1 min • Start 8m

Prep

Add green curry soup to saucepan

Prep • 1 min • Start 1m • 26m slack

Prep

Set aside basil for garnish

Prep • 1 min • Start 2m • 28m slack

Prep

⚡Critical stepDrizzle and season vegetables

Prep • 1 min • Start 9m

Prep

Simmer green curry soup

Cooking • 3 min • Start 2m • 26m slack

Cooking

⚡Critical stepRoast sweet potato and aubergine

Cooking • 25 min • Start 10m

Cooking

Add lentils and basil to soup

Cooking • 2 min • Start 6m • 25m slack

Cooking

Finish soup with lime and salt

Finishing • 2 min • Start 8m • 25m slack

Finishing

⚡Critical stepDivide soup and lentils into bowls

Finishing • 2 min • Start 35m

Finishing

⚡Critical stepArrange roasted vegetables

Finishing • 1 min • Start 37m

Finishing

⚡Critical stepGarnish with remaining basil

Finishing • 1 min • Start 38m

Finishing

⚡Critical stepSqueeze remaining lime

Finishing • 1 min • Start 39m

Finishing

Nutrition Information

Calories769 kcal
Protein18.7g
Fat37.3g
Carbs102.1g
Fibre24.7g
Salt1g

Step-by-Step Instructions

  1. Rinse raw grains, herbs, and vegetables

    2 min

    rinse any raw grains, herbs or vegetables.

    Equipment: colander

  2. Dice sweet potato and aubergine

    8 min

    Dice thesweet potatoandaubergineinto 1.5cm cubes.

    Equipment: knife, cutting board

  3. Preheat oven to 220°C

    10 min

    Preheat your oven to 220°C / 200°C fan

    Equipment: oven
    Temperature: 220°C

  4. Gather roasting tray and saucepan

    1 min

    take out a large roasting tray, and a large saucepan.

    Equipment: roasting tray, saucepan

  5. Drain and rinse lentils

    2 min

    Meanwhile drain and rinse the lentils well.

    Equipment: colander

  6. Slice basil leaves

    3 min

    Roll up thebasilleaves with your hands and finely slice them.

    Equipment: knife, cutting board

  7. Arrange vegetables in roasting tray

    1 min

    Add the sweet potato to one side of your roasting tray and the aubergine to the other.

    Equipment: roasting tray

  8. Add green curry soup to saucepan

    1 min

    Once there's 5 minutes left on the vegetables, add thegreen curry soupto your saucepan.

    Equipment: saucepan

  9. Set aside basil for garnish

    1 min

    Set aside a quarter of the basil leaves for a garnish.

  10. Drizzle and season vegetables

    1 min

    Drizzle generously with olive oil, season with salt and pepper

  11. Simmer green curry soup

    3 min

    Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot.

    Equipment: saucepan, stove

  12. Roast sweet potato and aubergine

    25 min

    roast until tender, around 20-30 minutes.

    Equipment: oven, roasting tray
    Temperature: 220°C

  13. Add lentils and basil to soup

    2 min

    Add the drainedlentilsand the remaining three quarters ofbasilto the soup and cook for a further 2 minutes.

    Equipment: saucepan, stove

  14. Finish soup with lime and salt

    2 min

    Remove from the heat, squeeze in half of the lime and season to taste with salt.

  15. Divide soup and lentils into bowls

    2 min

    divide thethai green curry soupandlentilsbetween serving bowls

    Equipment: serving bowls

  16. Arrange roasted vegetables

    1 min

    arrange thesweetpotatoandauberginearound the bowl

  17. Garnish with remaining basil

    1 min

    garnish with the remainingbasilleaves.

  18. Squeeze remaining lime

    1 min

    Squeeze over the remaininglimeand enjoy!