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Beluga lentils with sweet potato coconut cream

Beluga lentils with sweet potato coconut cream

Preparation time:
30 min
Difficulty level:

Nutritional values:

81 g
30 g
37 g


Onion (fresh)Onion (fresh)½ (40 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (125 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 25 g
Curry powderCurry powder 1 Tablespoon
Chili powderChili powder 1 Knife tip(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Coconut oil, coconut oilCoconut oil, coconut oil 1 Teaspoon
Beluga lentils (raw)Beluga lentils (raw) 100 g
Vegetable broth (gluten-free)Vegetable broth (gluten-free) 100 ml


Step 1:
150ml water with the beluga lentils in a small saucepan over medium heat until soft, about 20 minutes. Then drain and set aside or keep warm. In the meantime, peel and finely chop the onion and garlic. Parsley also wash and finely chop.
Step 2:
Then peel and dice the sweet potato and set aside. Bring the gluten-free vegetable broth to a boil in a small pot.
Step 3:
Heat the coconut oil in a larger pot and now sauté the chopped onions and garlic in it until translucent. Now add the sweet potato cubes and season with the curry and chili powder, then pour in the hot broth. Cover and cook over medium heat for about 10 minutes, then add the coconut milk, stir and season with salt and pepper.
Step 4:
Now arrange the sweet potato coconut cream in a deep plate, add the beluga lentils to the side and sprinkle with the chopped parsley. Enjoy.

Macronutrient distribution:

The recipe Beluga lentils with sweet potato coconut cream is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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