Recipes
Curried Red Lentil Soup with Sweet Potatoes and Greens (gluten free, egg free , dairy free, vegan)
By: Malke Rosenfeld
This is one amazing, savory (and almost sweet), and huge pot of soup that can be made earlier in the day and then heated up later for dinner. It also freezes well. It is *not* spicy. Adapted from Vegetarian Soups for All Seasons by Nava Atlas
Details
- Prep Time:
10 min - Cook Time:
30 min - Ready In:
40 min
Servings: 8 cups
Ingredients
- 2 tablespoons canola oi
- 1 red onion chopped
- 2 cloves garlic
- 1 teaspoon ginger grated or finely chopped
- add spices - 1 tsp curry powder, 1 tsp coriander, 1/4 tsp cinn and 1/4 tsp nutmeg
- 1 1/2 cups red lentils
- 2 larges or 3 medium sweet potatoes peeled and diced
- 6 cups water
- 1 bunch chard or other greens
- juice of one lime
- 1 1/2 teaspoons salt
Directions
- Saute onion, garlic and chopped ginger until golden.
- Add spices and cook for a couple minutes.
- Add lentils, sweet potatoes and water. Bring to simmer and then simmer gently until lentils are mushy and potatoes are done (20-25min)
- When lentils and potatoes are done, slice chard into narrow 2" shreds, stir into soup with juice of 1 lime. Add 1 to 1 1/2tsp of salt. Continue to simmer until greens are just done, about 10-15 minutes.
- Best if you let it sit for a while before eating.
This looks sooooo yummy! I can't wait to try it!
Malke (recipe author) saw my photo and noticed I used green lentils instead of red. My store didn't have red, so yes, I used green and my family loved it! That's what I love about recipes, though - you can get a great idea, but can still make it if you don't have the exact ingredients every time. I will make it with red next time, but if your store only has green - make it anyway because it's good!!