Quick lentil and sweet potato stew



  • 200 g Red lenses
  • 1 Red onion
  • 2 Garlic cloves
  • 1 piece (s) (approx. 20 g) ginger
  • 450 g Sweet potatoes
  • 2 tbsp olive oil
  • 1 tbsp Vegetable broth (instant)
  • 75 g Cashew nuts
  • some stem (s) coriander
  • ground coriander
  • Curry powder
  • salt
  • Cayenne pepper
  • a few squirts of lemon juice
  • 200 g Greek cream yogurt


  1. Roast the lentils in a saucepan without fat for 4–5 minutes, stirring constantly. Put in a colander, rinse. Peel the onions, garlic and ginger also and then cut them into fine pieces. Peel, wash, and chop the sweet potatoes.
  2. Heat the oil in the pan. Sauté the onion, garlic, and ginger for about 3 minutes while turning. Briefly sauté the sweet potatoes. Add the lentils. Pour 850 ml of water, stir in the stock, bring to the boil.
  3. Simmer over medium heat for about 20 minutes.
  4. Roast the cashew nuts in a pan until golden brown, remove them, allow to cool a little, and roughly chop. Wash the coriander, shake dry and remove the leaves. Season the soup with 1⁄4 teaspoon of ground coriander, 1⁄2 teaspoon of curry, salt, cayenne pepper, and lemon juice.
  5. Serve the soup with 1 dollop of yogurt. Serve sprinkled with coriander.

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