Curried Sweet Potato and Lentil Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 98.7
- Total Fat: 1.1 g
- Cholesterol: 1.6 mg
- Sodium: 111.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 5.2 g
- Protein: 4.7 g
View full nutritional breakdown of Curried Sweet Potato and Lentil Soup calories by ingredient
Introduction
My own curried sweet potato and lentil soup. Cheap and easy to make My own curried sweet potato and lentil soup. Cheap and easy to makeNumber of Servings: 10
Ingredients
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3 medium carrots
2 medium sweet potatoes
1 large onion
2 cups chicken stock or Vegetable Stock
1.5 tbs tomato paste
2 tbs curry powder
salt, pepper, butter, yogurt (optional)
Directions
Heat about a 1/4-1/2” piece of butter in the pot you’re going to cook in. This is the only pot you’re going to use. When the butter starts to bubble a bit, add the onions and cook till they’re becoming translucent, about 4-5 minutes on medium heat. Add the carrots and sweet potatoes and salt and cook for another 4-5 minutes.
Add the veggie or chicken broth with an additional 6 cups of water. Bring the entire pot to a boil - when there’s big bubbles on the surface and it’s movin’ around, pour in the lentils. This is called a rolling boil.
Let everything cook for 15 minutes. You don’t have to stir it, just forget about it for 15 minutes. I like to set the timer on my microwave or phone to tell me when 15 minutes has been up so I don’t forget.
Add tomato paste and curry powder and stir it. Let it cook again for about 20-30 minutes. 20 minutes is usually good enough for me, but if you have big potato chunks or big lentils it might take a bit longer. Add pepper to taste. Serve with a big dollop of greek yogurt.
Serving Size: make 10 cups total
Number of Servings: 10
Recipe submitted by SparkPeople user SHNOOX.
Add the veggie or chicken broth with an additional 6 cups of water. Bring the entire pot to a boil - when there’s big bubbles on the surface and it’s movin’ around, pour in the lentils. This is called a rolling boil.
Let everything cook for 15 minutes. You don’t have to stir it, just forget about it for 15 minutes. I like to set the timer on my microwave or phone to tell me when 15 minutes has been up so I don’t forget.
Add tomato paste and curry powder and stir it. Let it cook again for about 20-30 minutes. 20 minutes is usually good enough for me, but if you have big potato chunks or big lentils it might take a bit longer. Add pepper to taste. Serve with a big dollop of greek yogurt.
Serving Size: make 10 cups total
Number of Servings: 10
Recipe submitted by SparkPeople user SHNOOX.
