Red Lentil Curry Soup
Red lentil curry soup! A creamy and flavorful combination of sweet potatoes, garlic, onion, red lentils, and coconut milk. A vegan must make!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 1 tablespoon curry powder
- 2 medium sweet potato, peeled and diced (about 3 cups)
- 1 cup dry red lentils
- 1 can, 15 ounce diced tomatoes with juice
- 1 teaspoon salt
- 4 cups low-sodium vegetable broth
- 1 can, 14 ounces light coconut milk
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped cilantro
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and curry powder and cook, stirring often until the onion is soft, about 3 minutes.
- Add sweet potatoes and cook for 4 to 5 minutes. Add in the lentils, tomatoes, salt and broth. Cover and bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potatoes are tender and lentils are mostly broken down, about 25 minutes.
- Stir in the coconut milk and simmer until heated through, about 1-2 minutes. Stir in the lime juice and cilantro, and serve. Garnish with cilantro.
Notes
For a creamier soup, puree some of the cooked lentils and sweet potatoes with the coconut milk. I do about 1 cup of cooked lentils with the canned coconut milk. Or, you can use an immersion blender.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 59gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 650mgPotassium: 915mgFiber: 19gSugar: 9gVitamin A: 16132IUVitamin C: 10mgCalcium: 80mgIron: 5mg