Filter
Reset
Sort ByRelevance
Matt Sweeny
Coconut lentil soup with pita dots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Pour the coconut milk and stock in the pan, add the lentils and sweet potato and cook until cooked for about 20 minutes.
-
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.
-
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.
-
25 minMain dishwhitefish fillet, egg, egg, potato flour, peanut oil, sunflower oil, garlic, green pepper, Red pepper, broccoli bunch, coriander, sea salt, strong green tea, peanut oil, sunflower oil,fish cubes with green tea-herb sauce -
45 minMain dishfennel bulb, onion, Red pepper, fresh green asparagus, zucchini, chorizo sausage, olive oil basil, couscous, fresh coriander, white cheese cubes in herbal oil,couscous with roasted spring vegetables -
20 minMain dishChestnut mushroom, unsalted butter, dried tarragon, wheat flour, mushroom broth tablet, cooking dairy, hot water, butter paste, Tasty vine tomato, unsalted walnuts, balsamic vinaigrette, Regato cheese flakes, mixed salad,patty with homemade mushroom ragout -
50 minMain dishpotato croquettes, green beans, thin bacon strips, olive oil, pork fillets à la minute, paprika, Cream sauce,creamy fillet patties
Nutrition
665Calories
Fat40% DV26g
Protein46% DV23g
Carbs26% DV77g
Loved it