Fast lentil sweet potato stew

Name: Fast lentil sweet potato stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g red lentils; 1 red onion; 2 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 450 g Sweet potatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON Vegetable broth (instant); 75 g Cashew nuts; some stem(s) Coriander; 7-10 Tbsp ground cilantro; 7-10 Tbsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp a few squirts of lemon juice; 200 g Greek cream yoghurt

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g red lentils
1 red onion
2 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
450 g Sweet potatoes
2 TABLESPOONS Olive oil
1 TABLESPOON Vegetable broth (instant)
75 g Cashew nuts
some stem(s) Coriander
7-10 Tbsp ground cilantro
7-10 Tbsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp a few squirts of lemon juice
200 g Greek cream yoghurt

Directions

1
Roast the lentils in a pan without fat for 4-5 minutes while stirring continuously. Pour into a sieve, rinse. Peel and finely dice onion, garlic and ginger. Peel, wash and chop the sweet potatoes.
2
Heat the oil in a pot. Fry onion, garlic and ginger for about 3 minutes while turning. Steam sweet potatoes briefly. Add the lentils. Add 850 ml water, stir in broth and bring to the boil.
3
Simmer at medium heat for about 20 minutes.
4
Roast the cashew nuts in a pan without fat until golden brown, take them out, let them cool down a bit and chop them roughly. Wash the coriander, shake dry and pluck off the leaves. Season soup with 1⁄4 tsp. ground coriander, 1⁄2 tsp. curry, salt, cayenne pepper and lemon juice.
5
Serve the soup with 1 blob of yoghurt. Serve sprinkled with coriander.