This soup brings together two of the most comforting ingredients, red lentils and sweet potato, in a warmly spiced curry broth. The lentils melt into the soup and make it naturally thick and creamy without any dairy. It is one of those meals that tastes like it took hours but comes together in about 35 minutes.
Ingredients
- 1 cup red lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp cayenne
- 1 tsp Redmond Real Salt
- Juice of 1 lime
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, curry powder, turmeric, cumin, and cayenne. Stir for 1 minute until fragrant.
- Add the sweet potato, lentils, broth, and coconut milk. Bring to a boil.
- Reduce heat, cover, and simmer for 25 to 30 minutes until the lentils and sweet potato are tender.
- Stir in the lime juice and adjust seasoning. Serve topped with fresh cilantro.
Notes
- For a thicker soup, blend half of it and stir it back into the pot.
- Add a handful of spinach or kale in the last 2 minutes for extra greens.
- Serve over brown basmati rice or with a piece of warm flatbread.
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