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Matt Sweeny
Coconut lentil soup with pita dots
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Ingredients
Directions
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Heat 1 tablespoon of oil in a soup pot and fry the onion and garlic for about 3 minutes. Add the curry and fry briefly.
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Pour the coconut milk and stock in the pan, add the lentils and sweet potato and cook until cooked for about 20 minutes.
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In the meantime, preheat the oven grill. Brush the pita bread with some oil, sprinkle with (sea) salt and bake them crispy under the grill. Cut the pita bread into dots.
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Puree the soup with a hand blender and season with salt and pepper. Divide the soup over large bowls and serve with a spoonful of yogurt, fresh mint and the pit points.
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Nutrition
665Calories
Fat40% DV26g
Protein46% DV23g
Carbs26% DV77g
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