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Michelle

Sweet Potato and Lentil 'Stoup' (V)

This meal is a cross between a stew and a soup as there isn't much liquid. It's vegan, super tasty and made with love, so satisfying! I recommend it served with greek yoghurt and mint or if you want to keep it vegan, coconut yoghurt though its just as good on its own. This was my go-to soup years ago and recently pulled out my cookbooks again and remembered why I loved it so much which is why I wanted to share it with you.

Cooked with ❤️ by Michelle

  • Preparation:
    Step 1 - Defrost Overnight
    Step 2 - Microwave until hot (4mins)

    🥗 Best served with toasted bread

    Ingredients: Red lentils, sweet potato, red capsicum, vegetable stock, ginger, garlic, onion, madras curry powder, turmeric, cumin, coconut oil

Customer Reviews

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J
J.M.
Lovely flavours

Delicious almost Moroccan flavours. Thick with perfectly cooked lentils. I loved this dish.

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