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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein24% · 59g
Carbs53% · 131g
Fat23% · 25g
19g
Fiber
2070mg
Sodium
5.3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
93th pctl
More protein than 93% of 1,474 meals
Protein density
5.3g /100cal
Leaner than 66% of meals
vs Poultry average
38% heavier
This1120
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Ground Turkey
Chickpeas
Tomato Paste
Carrot
Onion
Pitas
Lentils
Garlic
Smoked Paprika
Harissa Powder
Tomato
Cilantro
Olive Oil
Salt
Sugar
Cooking Oil
Black Pepper
How to make it
1
Wash and dry produce.Peel, halve and dice onion into ¼-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you'll add them to the soup at different times!
2
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes.Stir in garlic, harissa powder, smoked paprika, tomato paste, and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
3
Add diced tomato, stock concentrates, lentils, 2½ cups water (4½ cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
4
While soup simmers, tear cilantro leaves from stems; discard stems.Toast pitas. Drizzle with olive oil; season with salt and pepper.
5
Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing!Taste and season with additional salt and pepper.
6
Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
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Wash and dry produce.Peel, halve and dice onion into ¼-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you'll add them to the soup at different times!
2
Step 2
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes.Stir in garlic, harissa powder, smoked paprika, tomato paste, and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
3
Step 3
Add diced tomato, stock concentrates, lentils, 2½ cups water (4½ cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
4
Step 4
While soup simmers, tear cilantro leaves from stems; discard stems.Toast pitas. Drizzle with olive oil; season with salt and pepper.
5
Step 5
Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing!Taste and season with additional salt and pepper.
6
Step 6
Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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