

Super Curried Red Lentil and Sweet Potato Soup
Original recipe by: Ashleigh Grange, RHN
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
-
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.

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