Description
A comforting and flavorful Coconut Curry Lentil Soup featuring sweet potatoes, lentils, and kale simmered in a creamy coconut milk broth infused with yellow curry powder and warm spices. Perfect for a nutritious and hearty meal for any day.
Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- 2 tablespoons yellow curry powder
- ½ teaspoon ground cinnamon
- 4 cups vegetable or chicken stock
- 2 (13.5-ounce) cans full-fat coconut milk, shaken
- 1½ pounds sweet potato, peeled and cut into 1-inch pieces
- 1½ cups brown lentils
- 1½ teaspoons sea salt, plus more to taste
- 4 cups packed stemmed and roughly torn curly kale
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a large stockpot over medium heat until glistening. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the grated ginger and minced garlic, cooking until fragrant, about 1 to 2 minutes. Stir in the yellow curry powder and ground cinnamon to toast the spices.
- Add liquids and main ingredients: Pour in the vegetable or chicken stock and the shaken full-fat coconut milk. Stir to combine the liquids evenly. Add the peeled and cubed sweet potatoes, brown lentils, and 1½ teaspoons of sea salt to the pot.
- Simmer soup until tender: Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to a simmer and cover. Cook, stirring occasionally, until the sweet potatoes and lentils are tender, approximately 20 minutes.
- Add kale and finish cooking: Remove the lid and stir in the curly kale. Continue cooking uncovered until the kale is wilted, about 3 to 5 minutes. Taste and adjust seasoning with additional salt if needed.
- Serve: Ladle the soup into bowls and serve warm for a hearty and nutritious meal.
Notes
- Use vegetable stock for a vegetarian option or chicken stock for added depth of flavor.
- Brown lentils may require rinsing before use to remove impurities.
- For a thinner soup, add additional stock or water when simmering.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
