Curried Red Lentil, Kale and Sweet Potato Soup
Curried Red Lentil, Kale and Sweet Potato Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 5 servings. This main course has 331 calories, 15g of protein, and 10g of fat per serving. For $1.75 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 2440 people found this recipe to be delicious and satisfying. This recipe from Joanne Eats Well with Others requires tomato paste, salt, garlic clove, and sweet potato. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 100%, this dish is super. Similar recipes include Curried Red Lentil Sweet Potato Stew, Sweet Potato and Curried Red Lentil Pizza, and Low Fat Curried Red Lentil & Sweet Potato Pizza (Vegetarian.
Servings: 5
Ingredients:
2 tbsp minced cilantro
2 tsp curry powder
1 large garlic clove, minced
2 tsp grated ginger
1/2 jalapeno, seeded, diced
2 bunches lacinato kale, stemmed and coarsely chopped
14 oz light coconut milk
1 tbsp olive oil
1 onion, finely diced
1 cup red lentils
1 tsp salt
1 medium sweet potato, peeled and diced into 1/2-inch cubes
3 tbsp tomato paste
5 cups water
Equipment:
pot
Cooking instruction summary:
Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.
Step by step:
1. Heat the olive oil in a large pot.
2. Add the onion and cook over medium heat.
3. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.
4. Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly.
5. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.
Nutrition Information:
covered percent of daily need
