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Lentil soup with sweet potato and cress
 
 
4 ServingsPTM20 min

Lentil soup with sweet potato and cress


Soup of sweet potato, garlic, vine tomatoes, lentil curry and Greek yogurt.

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Directions

  1. Peel the sweet potato and cut into cubes of 1 cm (brunoise). Slice the garlic.
  2. Heat the oil in a soup pan and fry the sweet potato for 5 minutes on medium heat.
  3. Add the garlic and fruit for another 2 minutes. In the meantime, cut the vine tomatoes into segments.
  4. Add the tomatoes and water to the pan and bring to the boil.
  5. Cook for 10 minutes on low heat. Stir frequently. Add the lentil curry in the last 2 minutes and warm.
  6. Divide the soup over the deep bowls and spoon 1 tbsp Greek yogurt into each bowl. Sprinkle the soup with the cress.


Nutrition

385Calories
Sodium20% DV480mg
Fat20% DV13g
Protein22% DV11g
Carbs17% DV50g
Fiber48% DV12g

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