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Curried Sweet Potato & Lentil Soup Recipe

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This recipe for Curried Sweet Potato & Lentil Soup is from The Holcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp canola oil
1 medium onion, roughly chopped
3 cloves garlic, minced
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp salt
1/2 tsp black pepper
4 plum tomatoes, chopped
1 c dried lentils
1 qt unsalted vegetable stock (we used Kitchen Basics) or water
1 can (14 fl oz) light coconut milk (we used Thai Kitchen Lite) or 1 1/2 c stock or water
1 lb sweet potatoes, peeled and cut into 1/2" chunks
1 small zucchini, roughly chopped
1/2 c green beans cut into thirds
1/2 c chopped cilantro or fresh parsley
Directions:
Directions:
1. HEAT oil in deep frying pan or medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add garlic and ginger and cook 1 minute longer. Stir in curry powder, salt, and pepper. Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes.
2. STIR in tomatoes and lentils. Add stock and coconut milk. Bring to a boil. Partially cover and reduce heat to low so soup bubbles gently.
3. COOK, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry. Cover and cook about 10 minutes. Stir in zucchini and green beans, adding more water if needed to keep everything brothy. Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black pepper to taste.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
We serve with rice and/or fresh baked bread. Keeps for about a week in fridge and tastes light and delicious!

 

 

 

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