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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 time36 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (7 steps)

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

  1. 1Rinse raw ingredients3m
  2. 2Preheat oven and get equipment10m
  3. 3Roast sweet potato and aubergine25m
  4. 4Divide soup and lentils into bowls2m
  5. 5Arrange roasted vegetables around bowls1m
  6. ...and 2 more steps
40m total • 7/19 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
35 min
40 min

Roll and slice basil leaves

Prep • 2 min • Start 0m • 26m slack

Prep

⚡Critical stepRinse raw ingredients

Prep • 3 min • Start 0m

Prep

Dice sweet potato and aubergine

Prep • 6 min • Start 0m • 2m slack

Prep

⚡Critical stepPreheat oven and get equipment

Prep • 10 min • Start 0m

Prep

Drain and rinse lentils

Prep • 2 min • Start 0m • 27m slack

Prep

Set aside basil for garnish

Prep • 1 min • Start 2m • 26m slack

Prep

Add vegetables to tray and season

Prep • 2 min • Start 6m • 2m slack

Prep

Add green curry soup to saucepan

Prep • 1 min • Start 10m • 15m slack

Prep

⚡Critical stepRoast sweet potato and aubergine

Cooking • 25 min • Start 10m

Cooking

Simmer green curry soup until hot

Cooking • 3 min • Start 11m • 15m slack

Cooking

Add lentils and basil to soup

Prep • 1 min • Start 14m • 15m slack

Prep

Cook soup with lentils and basil

Cooking • 2 min • Start 15m • 15m slack

Cooking

Remove soup from heat

Finishing • 1 min • Start 17m • 15m slack

Finishing

Squeeze lime into soup

Finishing • 1 min • Start 18m • 15m slack

Finishing

Season soup to taste

Finishing • 1 min • Start 19m • 15m slack

Finishing

⚡Critical stepDivide soup and lentils into bowls

Finishing • 2 min • Start 35m

Finishing

⚡Critical stepArrange roasted vegetables around bowls

Finishing • 1 min • Start 37m

Finishing

⚡Critical stepGarnish with remaining basil leaves

Finishing • 1 min • Start 38m

Finishing

⚡Critical stepSqueeze remaining lime over bowls

Finishing • 1 min • Start 39m

Finishing

Nutrition Information

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

Step-by-Step Instructions

  1. Roll and slice basil leaves

    2 min

    Roll up thebasilleaves with your hands and finely slice them.

    Equipment: knife, cutting board

  2. Rinse raw ingredients

    3 min

    rinse any raw grains, herbs or vegetables.

  3. Dice sweet potato and aubergine

    6 min

    Dice thesweet potatoandaubergineinto 1.5cm cubes.

    Equipment: knife, cutting board

  4. Preheat oven and get equipment

    10 min

    Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, and a large saucepan.

    Equipment: oven, large roasting tray, large saucepan
    Temperature: 220°C

  5. Drain and rinse lentils

    2 min

    Meanwhile drain and rinse the lentils well.

    Equipment: colander

  6. Set aside basil for garnish

    1 min

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

  7. Add vegetables to tray and season

    2 min

    Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper

    Equipment: large 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: large saucepan

  9. Roast sweet potato and aubergine

    25 min

    roast until tender, around 20-30 minutes.

    Equipment: oven, large roasting tray
    Temperature: 220°C

  10. Simmer green curry soup until hot

    3 min

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

    Equipment: large saucepan, stove

  11. Add lentils and basil to soup

    1 min

    Add the drainedlentilsand the remaining three quarters ofbasilto the soup

    Equipment: large saucepan

  12. Cook soup with lentils and basil

    2 min

    and cook for a further 2 minutes.

    Equipment: large saucepan, stove

  13. Remove soup from heat

    1 min

    Remove from the heat

    Equipment: large saucepan

  14. Squeeze lime into soup

    1 min

    squeeze in half of the lime

    Equipment: lime squeezer

  15. Season soup to taste

    1 min

    and season to taste with salt.

  16. Divide soup and lentils into bowls

    2 min

    To serve, divide thethai green curry soupandlentilsbetween serving bowls

    Equipment: serving bowls, ladle

  17. Arrange roasted vegetables around bowls

    1 min

    arrange thesweetpotatoandauberginearound the bowl

  18. Garnish with remaining basil leaves

    1 min

    and garnish with the remainingbasilleaves.

  19. Squeeze remaining lime over bowls

    1 min

    Squeeze over the remaininglimeand enjoy!

    Equipment: lime squeezer