Curried Red Lentil, Kale and Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.9
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 481.4 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 11.3 g
- Protein: 10.5 g
View full nutritional breakdown of Curried Red Lentil, Kale and Sweet Potato Soup calories by ingredient
Introduction
Adapted ever-so-slightly from http://joanne-eatswellwithothers.com - I doubled the lentils (by accident - oops, but it still tastes awesome), I upped the garlic, and I subbed out the jalapeno with cayenne. Delicious! Too hearty to just be a soup course. :) Adapted ever-so-slightly from http://joanne-eatswellwithothers.com - I doubled the lentils (by accident - oops, but it still tastes awesome), I upped the garlic, and I subbed out the jalapeno with cayenne. Delicious! Too hearty to just be a soup course. :)Number of Servings: 6
Ingredients
-
*Extra Virgin Olive Oil, 1 tbsp
Onions, raw, 1 large
Pepper, red or cayenne, 2 tsp
Ginger Root, 2 tsp
Garlic, 2 clove
Curry powder, 1 tbsp
Salt, 1 tsp(
*Cento - Double Concentrated Tomato Paste, 3 tbsp
Water, 5 cup (8 fl oz)
*Thai Kitchen Lite Coconut Milk, 14 oz
Lentils, 2 cup
Sweet potato, 1 sweetpotato, 5" long
Kale, 8 cup, chopped
Cilantro, raw, 3 tbsp
Directions
1. Heat olive oil in a large pot. Add onion and cook over medium heat. Add salt and cook until onion becomes tender. Stir in the cayenne, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.
2.Add the tomato paste and cook for about 2-3 minutes, stirring constantly. Add water, coconut milk, 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.
3.Stir in kale and cook until wilted and tender. Stir in the cilantro and serve.
Serving Size: Makes 6 really decent-sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHAKINGTHETREE.