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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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50 minMain dishwholemeal penne, onion, olive oil, ham, frozen garden peas, whipped cream, leaf parsley, grated cheese,penne with peas and ham -
25 minMain dishorange, leg ham (natural), shaved almonds, almond, marmalade, apricot jam, fresh rosemary, dried rosemary, fresh thyme, dried thyme, cinnamon powder, butter, Meat bouillon, cooking cream, whipped cream,leg ham with orange cinnamon sauce -
45 minMain dishegg, olive oil, onion, half to half chopped, cinnamon, Red pepper, garlic, savory pie dough, coriander,Chilean empanadas
Nutrition
665Calories
Fat40% DV26g
Protein46% DV23g
Carbs26% DV77g
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