Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk
 Red Lentil and Sweet Potato Soup with Curry and Coconut Milk Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.7
- Total Fat: 7.3 g
- Cholesterol: 5.0 mg
- Sodium: 969.4 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.9 g
- Protein: 16.6 g
View full nutritional breakdown of Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk calories by ingredient
Introduction
From one of my favorite food blogs, Kalyns Kitchen! The nutritional analysis does not include the optional Greek yogurt or sour cream. From one of my favorite food blogs, Kalyns Kitchen! The nutritional analysis does not include the optional Greek yogurt or sour cream.Number of Servings: 6
Ingredients
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1 T olive oil
1 medium onion, finely chopped (about 1 cup chopped onion)
2 tsp. crushed ginger or ginger puree (or use a slightly smaller amount of finely minced ginger)
2 tsp. garlic puree (or use a slightly smaller amount of finely minced fresh garlic)
1 T curry powder (I used Penzeys sweet curry powder)
1 large sweet potato, peeled and cut into 1/2 inch dice
1 1/2 cup red lentils
6 cups homemade chicken stock (or use 4 cans chicken broth)
1 can light coconut milk
sea salt to taste
fat-free Greek yogurt or light sour cream, for serving (optional)
Directions
Heat olive oil in heavy frying pan; add the chopped onion and saute 3-4 minutes or until onion starts to soften. Add the ginger and garlic and saute 1-2 minutes more; then add the curry powder and saute one more minute. Add the onion mixture to the crockpot.
Add the chopped sweet potato and red lentils to the crockpot. Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock.
Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft. (At this point you can mash or puree with an immersion blender if you want, but I left my soup fairly chunky.) Add 1 can light coconut milk and cook about 20 minutes more. Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.
Stovetop Recipe Instructions
Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above. Add chopped sweet potato, red lentils, and stock, bring to a low simmer and let cook until lentils are starting to dissolve and sweet potatoes are very soft, about 1 hour. (At this point you can mash or puree with an immersion blender if desired.)
Add coconut milk and cook soup at the barest possible simmer for about 10 minutes, taking care not to let the mixture boil after the coconut milk has been added. Season with sea salt to taste and serve hot, with a dollop or fat free Greek yogurt or light sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVALAB.
Add the chopped sweet potato and red lentils to the crockpot. Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock.
Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft. (At this point you can mash or puree with an immersion blender if you want, but I left my soup fairly chunky.) Add 1 can light coconut milk and cook about 20 minutes more. Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.
Stovetop Recipe Instructions
Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above. Add chopped sweet potato, red lentils, and stock, bring to a low simmer and let cook until lentils are starting to dissolve and sweet potatoes are very soft, about 1 hour. (At this point you can mash or puree with an immersion blender if desired.)
Add coconut milk and cook soup at the barest possible simmer for about 10 minutes, taking care not to let the mixture boil after the coconut milk has been added. Season with sea salt to taste and serve hot, with a dollop or fat free Greek yogurt or light sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVALAB.
Member Ratings For This Recipe
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