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


  • 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


  1. 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.
  2. 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.
  3. Add spices and salt and stir well. Remove from the heat.
  4. Stir in the coconut milk.
  5. Adjust seasoning if necessary. Serve with a dollop of coconut milk on top.