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Recipes » Soups » Curried Red Lentil & Sweet Potato Soup
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Curried Red Lentil & Sweet Potato Soup Recipe

What You'll Need


1 13.5 oz can reduced fat coconut milk

1 medium onion, diced

1 Tbsp minced ginger

4 large cloves garlic, peeled and minced

1 Tbsp curry powder

3 medium sweet potatoes chunked

1 cup dried red lentils, rinsed

3 cups water

Black pepper to taste

Sea salt to taste


How to Make It


1 Open the can of coconut milk and spoon a few tablespoons into the bottom of a pressure cooker.

2 Turn on sauté and add the onion and cook until soft and translucent, 3-5 minutes.

3 Add the ginger and garlic and cook another minute. Add the curry powder and stir until combined. Dump in the sweet potatoes, lentils, remaining coconut milk, water, and salt/pepper.

4 If using the pressure cooker, lock the lid in place, bring to the highest pressure, and cook for 8 minutes. Let the pressure release naturally. (If you’re not using a pressure cooker, bring to a boil, reduce to a simmer, and cover. Cook maybe about 30 minutes, stirring often. You’ll probably need to add more water, bit by bit).

5 Unlock the lid of the pressure cooker and either mash the soup with a potato masher or use an immersion blender.

6 Taste and adjust the seasonings with more salt or curry powder. This soup thickens quite a bit as it cools, so you may need to add more water.

7 Serve topped with roasted pumpkin seeds or cilantro.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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