sweet potato, lentil, and coconut curry
- Number of Servings: 10
Ingredients
1 ˝ cups red lentils1 teaspoon extra virgin olive oil4 cloves garlic, minced1 large onion, diced4 carrots, sliced into ˝" pieces4 stalks celery, sliced into ˝" pieces3 medium sweet potatoes, cut into ˝" chunks6 cups water2 13-ounce cans crushed or diced tomatoes1 13-ounce can coconut milk (low fat coconut milk can also be used)1 tablespoon plus 1 teaspoon curry powder1 tablespoon sea saltgenerous pinch crushed red pepperjuice of one lime
Soak red lentils in water for at least 2 hours and up to overnight. Drain, rinse, and set aside until ready to use.
In a large stockpot over medium high heat, combine olive oil, garlic, onion, carrots, celery, and sweet potatoes; simply add each ingredient as you’re finished chopping, in no particular order. Saute until just tender, 5-8 minutes. Add water, crushed or diced tomatoes, and reserved lentils. Bring to a boil, then reduce heat to medium low and simmer 30-40 minutes.
Transfer half the soup to a blender (if you have a plastic blender jar, you may want to cool it slightly in a bowl first), and blend until very smooth. Return blended soup to the pot. Stir in coconut milk, curry powder, sea salt, crushed red pepper, and simmer for another 10-15 minutes. Add lime juice, and serve hot.
Makes 10 1-cup servings, depending on amount of water added (original recipe calls for 6 but my pot could not fit as much)
Number of Servings: 10
Recipe submitted by SparkPeople user SARAHLINDSD.
In a large stockpot over medium high heat, combine olive oil, garlic, onion, carrots, celery, and sweet potatoes; simply add each ingredient as you’re finished chopping, in no particular order. Saute until just tender, 5-8 minutes. Add water, crushed or diced tomatoes, and reserved lentils. Bring to a boil, then reduce heat to medium low and simmer 30-40 minutes.
Transfer half the soup to a blender (if you have a plastic blender jar, you may want to cool it slightly in a bowl first), and blend until very smooth. Return blended soup to the pot. Stir in coconut milk, curry powder, sea salt, crushed red pepper, and simmer for another 10-15 minutes. Add lime juice, and serve hot.
Makes 10 1-cup servings, depending on amount of water added (original recipe calls for 6 but my pot could not fit as much)
Number of Servings: 10
Recipe submitted by SparkPeople user SARAHLINDSD.
Nutritional Info Amount Per Serving
- Calories: 220.6
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 243.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.5 g
- Protein: 6.4 g
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