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Snowyval
Carrot lentil soup
Delicious winter Indian vegetarian soup with lentils and carrot.
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Ingredients
Directions
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Chop the onion and cut the winter carrot into slices. Heat the oil in a soup pan and fry the onion and stick winter carrots for about 3-4 min.
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Add the curry sauce and fill the pot with water afterwards. Shake, pour into the pan and cook for 15 minutes. Add the sieved tomatoes.
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Puree the vegetables as soon as the carrot is done. Drain the lentils and add them to the soup. Cook for 3 minutes. Season with salt and pepper.
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Heat the grill plate and prepare the flat bread according to the instructions on the packaging.
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Divide the soup over the bowls and scoop some crème fraîche in each bowl. Garnish with the coriander leaves and serve with the flat bread.
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Nutrition
570Calories
Sodium35% DV835mg
Fat38% DV25g
Protein34% DV17g
Carbs22% DV65g
Fiber64% DV16g
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