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.
-
50 minMain disholive oil, minced lamb, minced beef, onion, winter carrot, leeks, garlic, tomato paste, flour, Red wine, Meat bouillon, Worcestershire sauce, thyme, rosemary, crumbly potato, butter, hot milk, Parmesan cheese, mature cheese, egg yolk, bread-crumbs,Shepherds Pie -
60 minMain dishcelery, potatoes (steady), beef tomatoes, tuna in oil, green olives without seeds, potato different spices garlic, oil to grease,potato tuna dish -
55 minMain dishfresh pumpkin, caraway seed, mild olive oil, something crumbly potatoes, vegetarian vegetable balls, canned chickpeas, creme fraiche,Pumpkinstew -
20 minMain dishchicken fillet, lemon, garlic, olive oil, mushroom, Red pepper, green coal, winter carrot, Red onion, white coal,warm salad with cabbage and chicken
Nutrition
665Calories
Fat40% DV26g
Protein46% DV23g
Carbs26% DV77g
Loved it