279
Calories
15.5g
Protein
1.9g
Fat
50.1g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Coconut milk - 50 ml (0.2 cup)
- Curry powder - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 50 g (0.5 whole)
- Sweet potato - 100 g
- Ginger, ground - 0.3 g (1 pinch)
- Cumin - 0.3 g (1 pinch)
- Cauliflower - 50 g
- Paprika - 0.3 g (1 pinch)
- Pumpkin - 100 g
- Red lentils - 40 g (0.2 cup)
How to make:
- Soak lentils for 20 minutes, then rinse. Add chopped sweet potato, tomato, cauliflower, and pumpkin (or canned pumpkin puree) to the pan with water. Add lentils to boiling water
- Season vegetables and lentils with salt and spices, simmer on a small fire until the vegetables are ready (about 15 minutes)
- When the vegetables are ready, add coconut milk. Cook for another 2-3 minutes. Remove the soup from the fire and puree it well with an immersion blender
