Curried Red Lentil & Sweet Potato Soup
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.
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