Coconut lentil soup with pita dots
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.
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