Recipes » Soups » Curried Red Lentil & Sweet Potato Soup
T. Colin Campbell Center for Nutrition Studies
Curried Red Lentil & Sweet Potato Soup Recipe


  • 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


  • 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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