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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Thai Red Curry Lentil Soup with Sweet Potatoes Recipe

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This recipe for Thai Red Curry Lentil Soup with Sweet Potatoes is from The Bielawski Family Cookbook , 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 tablespoons coconut oil
1 large onion - finely chopped
4 cloves garlic - minced
3 tablespoons red curry paste - or to taste (I use a full jar)
6 cups vegetable broth - or chicken
2 large sweet potatoes - peeled and cubed (½-inch cubes)
1 can (15-ounce) petite diced tomatoes - undrained
1 ½ cups red lentils - picked over
2 teaspoons thai chili garlic sauce
1 can (14.5-ounce) unsweetened coconut milk - light or regular
Salt and freshly ground black pepper - to taste
¼ cup chopped cilantro - plus more for garnish if desired
1-2 tablespoons lime juice - optional
Directions:
Directions:
1. Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.

2. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

3. Add the garlic, red curry paste, and thai chili garlic sauce, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.

4. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. (Will be thick.)

5. Add the coconut milk and heat through.

6. Season to taste with salt, black pepper, and crushed red peppers. Stir in cilantro and lime juice if using.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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