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- 3 garlic cloves
- 30 g olive oil
- 150 g onions, quartered
- 150 g carrots, cut in pieces
- 150 g sweet potatoes, cut in pieces
- 210 g dessert apples, diced (1 cm)
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- 15 g tomato purée
- 100 g red split lentils
- 900 g vegetable stock
- 2 pinches fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- sour cream, to serve
- per 1 portion
- 755 kJ / 180 kcal
- 5.6 g
- 25.3 g
- 6.4 g