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.
-
55 minMain dishgarlic, traditional olive oil, pomodorini canned tomatoes, tap water, sprig of rosemary, sprig of rosemary, rack of lamb, balsamic vinegar matured on wood, balsamic vinegar, tagliatelle,rack of lamb with rosemary
-
15 minMain dishbaby potatoes, lemon, dried laurel leaves, traditional olive oil, beef strips, dried Provençal herbs, garlic, fresh spinach, sweet-vegetable tomato mix,provençal wok dish with potatoes
-
40 minMain dishtraditional olive oil, minced beef, chipotle pepper in adoboose in pot, vine tomato, savory pie dough, small egg, celery, fresh parsley,minced meat with egg and tomato salad
-
20 minMain dishLamb chops, Tikka Masala paste, banana, Greek yoghurt, fresh fresh mint, lime juice, garlic, oil,Indian lamb chops with yoghurt sauce
Nutrition
665Calories
Fat40% DV26g
Protein46% DV23g
Carbs26% DV77g
Loved it