Recipe Overview | Cooking Essentials

Swirl sweet potatoes and lentils into a creamy Curry Sweet Potato and Lentil Soup, a rich melody of flavors perfect for soothing the soul.

Curry Sweet Potato and Lentil Soup

Swirl sweet potatoes and lentils into a creamy Curry Sweet Potato and Lentil Soup, a rich melody of flavors perfect for soothing the soul.
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Serves: Lunch
Serves: 4
Phase: Menstrual
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 1 large sweet potato, small dice
  • 3 cloves garlic, grated
  • 1 tsp ginger, grated
  • 1 tbsp red curry paste (use 1 TBSP curry powder if you can’t find the paste)
  • 2 green lentils
  • 2 water
  • 4 vegetable stock
  • 1 salt
  • 1 15oz can of crushed tomatoes
  • 2 kale or chard chopped into bite size pieces

Instructions

  • In a large dutch oven, heat oil over medium heat and add in onion, celery, carrots, and sweet potato. Stir occasionally and cook for 5-7m
  • Add in garlic, ginger and red curry paste, stirring often for 3m
  • Add in lentils, vegetable stock and crushed tomatoes and stir to incorporate
  • Bring the soup to a boil and reduce to simmer, cooking until lentils are tender
  • Using an immersion blender, pulse the soup to blend to a creamy consistency, you can leave it as chunky or as smooth as you would like. If the soup is too thick, add in the water as needed here. Taste for seasoning and adjust if necessary
  • Once you have your desired consistency, add in the leafy greens and stir to combine, cover and cook for 10m until the greens are tender
  • Serve with fresh black pepper over the top and enjoy

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