| Prep Time | 10 mins |
| Total Time | 20 mins |
| Serves | Makes 4 cups |
Ingredients
1 tbsp olive oil
1 onion, chopped
2 tsp cumin powder
¼ tsp crushed red pepper flakes
¾ cup red lentils, washed
½ large sweet potato, peeled and diced
3 cup vegetable stock
1 tbsp Chia Bran
½ cup natural yoghurt
¼ cup chopped cilantro
1 tbsp White Chia Seeds (optional)
1 onion, chopped
2 tsp cumin powder
¼ tsp crushed red pepper flakes
¾ cup red lentils, washed
½ large sweet potato, peeled and diced
3 cup vegetable stock
1 tbsp Chia Bran
½ cup natural yoghurt
¼ cup chopped cilantro
1 tbsp White Chia Seeds (optional)
Method
Heat oil in a medium saucepan. Sauté onion for 2 minutes. Add spices and continue to sauté for another minute. Add lentils, sweet potato and vegetable stock and bring to a simmer. Cover and allow simmering for 15-20 minutes, until sweet potato is tender. Stir frequently.
Remove from heat, stir in Chia seeds and allow cooling. Blend with a stick mixer until almost smooth. Stir in yoghurt and cilantro. Garnish with a sprinkle of White Chia Seeds. Serve with crispy pita bread wedges.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 604 |
| 144 |
| 9 |
| 1 |
| 1 |
| 2 |
| 0 g |
| 0 mg |
| 56% |
| 2% |
| 440 |
| 126 |
| 15 |
| 8 |
| 3 |
| 7 |
| 10% |
| 16% |
