Lunch & Dinner, Recipes, Soups & Stews
Super Curried Red Lentil and Sweet Potato Soup
Mar
You know you live in Canada when talking about the weather actually seems exciting. This may be because according to The Weather Network, spring may indeed – finally – be on its way! Cue green grass, baskets overflowing with spring produce, delicious health-promoting green juices, and suntans on the beach (just kidding about that one!)
While we wait for spring to make its official appearance, let’s celebrate with one of my favourite fall/late winter soups. My Super Curried Red Lentil and Sweet Potato Soup made its debut at my fall-inspired Everyday Superfoods cooking workshop last November and instantly gained a throng of fans.
Well, at least one or two of them.
Normally this recipe sells as part of my Everyday Superfoods recipe pack, but today it’s all yours just for visiting and for celebrating the departure of winter/arrival of spring with me!
My Super Curried Red Lentil and Sweet Potato Soup makes for a lightning-fast lunch or supper and is equal parts warming and spicy. Best of all, if you have red lentils and sweet potatoes in your kitchen, you can make this without a trip to the grocery store. The spices are interchangeable so don’t feel like you have to stick rigidly to them. Like with all of my recipes, don’t hesitate to make this soup your way, according to your rules. Gaining culinary confidence is all about trying new things depending on what you feel like at any given time.
Here’s the recipe:
Super Curried Red Lentil and Sweet Potato Soup
Ingredients
- 1 medium onion peeled and chopped
- 2 garlic cloves minced
- 2 medium sweet potatoes about 3.5 cups, ends trimmed, peeled and chopped into small cubes
- 1 ½ cups dry red lentils
- 6 cups water
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp ground allspice
- 1 ½ tsp ground coriander
- ¼ tsp ground chilli powder
- ¼ tsp ground cayenne or more to taste for a spicy version
- ¾ tsp sea salt or to taste
- ¾ cup coconut milk canned, preferably organic and BPA-free
Instructions
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In a large saucepot, sweat the onion over low-medium heat with a tablespoon of coconut oil for 3-4 minutes or until the onion is soft and translucent.
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Add garlic cloves, sweet potatoes, red lentils and water. Cover and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
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Add spices and salt and stir well. Remove from the heat.
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Stir in the coconut milk.
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Adjust seasoning if necessary. Serve with a dollop of coconut milk on top.
Enjoy. In the meantime, what’s your favourite kind of soup? Who makes it?
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