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Curried lentil and sweet potato soup recipe


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  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Sweet potato soup

This a lightly curried soup, just perfect for cooler days. Serve with crusty bread.


Uusimaa, Finland

7 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil or high-quality rapeseed oil
  • 2 heaped teaspoons mild curry paste
  • 1 onion, diced
  • 300g red lentils, rinsed well
  • 1 large sweet potato (about 600 grams), peeled and roughly chopped
  • 1 carrot, diced
  • 1.2L boiling water
  • 2 chicken or vegetable stock cubes

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. In a large thick-based pot, gently heat the oil. Add the curry paste, stirring well into the oil. This helps bring out the flavours and aromas of the spices. Add the onion. Put the lid on the pot and let the onion cook very gently for 10 minutes.
  2. Next turn up to a medium heat and add the lentils and veg. Pour in the boiling water, add the stock cubes, and stir to combine. Bring to a slow rolling boil, put the lid on, turn down the heat and let the soup simmer for 45 minutes till the potato is soft.
  3. Allow to cool slightly, then using a hand-held blender puree till smooth.
  4. Enjoy!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I added chopped smoky streaky bacon to the onions, delicious!-11 Apr 2018

The original recipe was for 300 ml of lentils but it has been changed to 300g by the editor, which is wrong as this would make the soup far too thick. Please use 300 ml.-16 Oct 2016


Yotam Ottolenghi’s lentil recipes

A day after Black Friday and with just a month to go until Christmas, now is a time I turn to lentils. Lentils are, for me, the culinary equivalent of the calm before the storm, a simple, clear and perfect moment before the party kicks off.

For better and for worse, the next four weeks are a marathon that we all forget properly to train for. Diaries are packed with plans and wallets are emptied, with little heed paid to how much of a toll it’s all taking. It’s irrational, of course, but somehow hard to resist the logic that sees the need for more stilton sparking the need for more wine, which sparks the need for more nuts (and then yet more stilton, wine and nuts).

We’re all pretty defenceless in the face of this annual onslaught, but what we can do is prepare. And cooking a batch of lentil soup is my way of battening down the hatches doubling the quantities and freezing half makes me feel ready for the storm ahead. Then, when my internal SOS call goes up in a couple of weeks’ time – a need for the exact opposite of that stilton-wine-nuts combo – I’ll know that the solution is within quick and easy reach. Today’s lentil and aubergine stew and the fritters are comforting and frugal antidotes to the month-long spending and social spree that began yesterday.

In Italy, oddly enough, little black beluga lentils are traditionally eaten when the party is in full swing, on New Year’s Day. These hold their shape when cooked and don’t collapse, which is why they’re said to look like tiny coins and are traditionally eaten to herald a prosperous year ahead. So much for my association of lentils with frugality, then: turns out they’re as good a way to see out the party as to protect us from it.


Curried lentils and sweet potatoes

Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. I’m no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity I find excuses to stay in.

After all of the holiday buzz this curried lentil and sweet potato dish landed exactly on that bridge, a lazy Sunday after a flurry of a holiday weekend. It’s from the New York Times Thanksgiving coverage two weeks ago, from an article by Melissa Clark about vegetarian dishes fitting the meal. But really, it had my name all over it, because the sweet potatoes were made spicy, not saccharine, and the Indian-spiced lentils and greens were exactly the health kick I needed after this weekend of heavy intake, with the ease of a one-pot meal. I don’t need a holiday dinner to find an excuse to make it.

I know it’s not easy on the eyes–heck, it would be a great contestant in an ugliest gourmet contest, but as Cathy so aptly notes, the best home-cooked food is rarely ready for its close-up. Honestly, it was so good, we couldn’t have cared less.

Curried Lentils With Sweet Potatoes and Swiss Chard

  • Servings: Yields 8 to 10 side-dish servings 6 main-course servings
  • Time: About 1 hour
  • Source:The New York Times 11/14/07
  • 2 tablespoons olive oil
  • 1 medium onion, chopped small
  • 4 garlic cloves, minced
  • 1 1-inch piece fresh ginger root, peeled and grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons curry powder
  • 1 jalapeño pepper, seeded if desired, then minced
  • 4 to 5 cups vegetable broth as needed
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 1/2 cups dried lentils (shown here are lentils de puy)
  • 1 bay leaf
  • 1 pound Swiss chard, center ribs removed, leaves thinly sliced
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • Finely grated zest of 1 lime
  • Juice of 1/2 lime
  • 1/3 cup finely chopped roasted or tamari-flavored almonds, for garnish (optional), available in health food stores
  • 1/4 cup thinly sliced scallions, for garnish

Stir in 4 cups broth, sweet potatoes (see Note up top), lentils and bay leaf. Increase heat to high and bring to a simmer reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

Just before serving, stir in cilantro, lime zest and juice (see Note). Spoon into a large, shallow serving dish. Garnish with almonds, if desired, and scallions.


Curried Lentil Potato Soup.

You know, just when I think it’s spring, we have a cold and blustery day again. Freezing rain, chilly temps, the whole deal.

Oh well, on the bright side, it was a good excuse to make lentil potato soup! And since it was so cold, it made sense to spice it up with some curry powder. We have to keep our blood flowing and our metabolisms going, you know.

Other chilly day activities included finishing our taxes (YES!), watching Toy Story, and having french fries and avocado toast.
This curried lentil potato soup is so easy to make, and is very filling. You can use any kind of lentil, I happened to have regular old green lentils, so that’s what I used. If you don’t like peas, leave them out, or throw something else in there. I think spinach or kale would be a nice addition.

If you use red lentils, just know that the cooking time may be a little less, because they are so small. If you use black lentils, you may need to cook this soup for a little longer. You can learn more about the different types of lentils HERE.


CURRY SWEET POTATO + RED LENTIL SOUP

Cozy up with a bowl of this golden, thick & hearty soup. It’s both nutrient dense and full of flavor!

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 – 6 1 x
  • Category: Soup, Entree
  • Cuisine: Vegan

Ingredients

  • 2 teaspoons curry powder
  • 2 tablespoons olive oil or ¼ cup water, for water saute
  • 2 onions, diced
  • 1 green apple, peeled, cored and diced
  • 3 garlic cloves, minced
  • &frac13 cup cilantro, roughly chopped
  • 1 inch piece fresh ginger, minced
  • 2 large sweet potatoes, cubed
  • 1 cup dried red lentils
  • 5 cups vegetable both, water, or combo
  • 1 can ( 14oz.) coconut milk (light, full-fat or cream) or 1 ½ cups unsweetened almond milk
  • juice of 1 lime

Instructions

Toast the curry: Heat a large dutch oven or pot (at least a 5 quarts) over medium heat, add the curry powder and toast for about 2 mins. The color will darken slightly and become fragrant. Add the olive oil, and give a good stir, letting the spices sizzle.

Saute: Next, add the onions, apple, garlic, cilantro and ginger, gently saute for 5 mins, stirring occasionally (things are really starting to smell good now!).

Simmer: Add the sweet potatoes, lentils, broth and milk, bring to a gentle boil, cover and reduce heat to low and let simmer for 20 minutes, sweet potatoes should be fork-tender and lentils soft.

Puree: Once done, let cool a few minutes and blend until smooth using an immersion blender. Stir in the lime juice (start with ½ lime), check for flavor, adding the remaining ½ lime juice, salt & pepper to taste. Add a tad more milk/water if you prefer a thinner soup.

Serve with chopped cilantro, red pepper flakes, and a drizzle of coconut cream. For extra brightness, add a squeeze of lime over top.

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost the soup in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.


The nourishing, healing properties in this soup will benefit your entire family. While each ingredient in this curried sweet potato soup has some great qualities, there are 3 specific ingredients that you’ll love about this soup.

Ginger

While you may know about some of the digestive benefits of ginger—use for decreasing nausea, gas, and indigestion—there are probably some benefits of ginger you don’t know so much about.

The therapeutic benefits in ginger come from the bioactive compound gingerol. This compound makes ginger an anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral ingredient. This makes ginger an ideal component to help boost the immune system.

The Journal of Microbiology and Antimicrobials published a study in 2011 that tested just how effective ginger is in enhancing immune function. When they compared the ability of ginger to kill two different strains of bacteria with conventional antibiotics, they discovered that ginger was more effective every time!

If you’re working hard to keep your blood sugar under control, ginger could also be of benefit to you! In a recent 2015 study of 41 participants with type 2 diabetes took 2 grams of ginger powder per day. This lowered fasting blood sugar by 12% and also dramatically improved HbA1c.

Garlic

Many civilizations throughout history have used garlic for its nutritional profile and medicinal benefits.

In just 1 ounce of garlic, you’ll receive many vitamins including:

  • Manganese: 23% of the RDA.
  • Vitamin B6: 17% of the RDA.
  • Vitamin C: 15% of the RDA.
  • Selenium: 6% of the RDA.
  • Along with some calcium, copper, potassium, phosphorus, iron and vitamin B1

But the benefits of garlic don’t stop there. My personal favorite way to use garlic is to beat infections and boost our immune system. I’ve personally used a combination of crushed garlic, high doses of Vitamin C, and Vitamin D to decrease the length of viruses and infections in myself and others in my family. It’s worked incredibly well for our family!

But don’t take my personal experience as reason to believe. There are studies that back this up too. One study, in the journal Advances in Therapy, found the use of garlic decreased the prevalence of colds by 63%. And when those in the garlic group did get a cold, the average length of cold symptoms were reduced from an average of 5 days to just 1.5 days.

Turmeric

I’ve saved the best for last. Some call turmeric the most beneficial nutritional supplement in existence.

The compounds with medicinal properties in turmeric, called curcuminoids, are a powerful anti-inflammatory substance and also a fantastic anti-oxidant.

One of the supplements I took regularly as part of my Lyme protocol has been curcumin. It helps reduce the incredible amount of inflammation the Lyme causes in my body.

Chronic inflammation plays a major role in almost every chronic disease: heart disease, cancer, metabolic syndrome, Alzheimer’s and other degenerative conditions. It’s important we eat the foods that help decrease this inflammation and avoid the foods that cause more inflammation.

Ready to get started making this curried sweet potato soup filled with power-packed healing ingredients?


Curried Lentil Soup (Instant Pot)

Rich, creamy Curried Lentil Soup is a delicious vegan meal in a bowl. Lentils, curry, tomato sauce, coconut milk, garlic, ginger and cilantro are the stars of this instant pot soup.

Lentils are seeds in the legume family. They come in different colors – brown, black, green, red, yellow and orange. We’re using red, yellow or orange lentils because they are split and break down quickly.

Lentils are highly nutritious with 19 grams of protein and almost 16 grams of fiber per cooked cup. They are also low in calories and fat (but high in carbs) and packed with B vitamins, magnesium, zinc and potassium. No wonder they are considered an excellent meat substitute for vegetarians or those of us trying to cut back on meat. Also keep in mind that the recipe is both dairy free and gluten free.

This curried lentil soup is a cross between Indian and Thai flavors that include coconut milk, cilantro, curry powder and red curry paste. OK, that may sound a bit odd, but it works. You can make it as spicy or as mellow as you like. In fact, there are many variations you can try. I’ve listed a few below.

You can serve the soup as a starter or make it a complete meal in a bowl. It’s delicious served with warm Naan or any fresh bread.

If you like lentils, also try our very popular Red Lentil Vegetable Soup. Or how about our Vegetarian Split Pea Soup which uses a different variety of legume.


Curried Red Lentil, Kale and Sweet Potato Soup

This curried red lentil, kale and sweet potato soup is the perfect way to warm up from the cold snowy outsides. It is full of rich, warm spices, sweet potatoes, and lentils for the ultimate satisfaction.

I’ll give you all the dirty details about navigating your way through the catering circles in New York City.

And you can tell me all the water cooler gossip about how the guy who sits in the cubicle next to you is rumored to be sleeping with the girl who works at the coffee cart downstairs. On your boss’s desk. While he’s supposedly working overtime. (SCANDALOUS!)

Obviously I don’t know these people, but gossip is gossip and you gotta take what you can get sometimes. Plus you’ll feel better if you get all those dirty little secrets off your chest. I just know it.

What was I talking about? Right, catering.

The.Boy and I are getting married at The Picnic House in Prospect Park and at this venue, you can only choose from one of their approved caterers.

Two of these were kosher, so they were automatically ruled out because some of us like mixing our meat with our dairy. And another one was taken off our list pretty early on (Steven Brown Caterers) because when we met their representative at an open house at the venue, she looked at us in disgust and disapproval whenever we voiced our opinions about what we wanted our wedding to be like and tried for, like, twenty minutes to convince us out of serving a plated dinner in favor of a buffet. Because “she knew better”.

FYI – the bride-to-be always knows better. Always. But especially when you’re trying to get her to write you a very large check.

Then there was the catering company (The Movable Feast) whose point person didn’t speak English, and who persisted in telling the.boy and I totally opposite things when we spoke to her. Given that having an open line of communication is fairly crucial for any kind of relationship, business or otherwise…that just wasn’t going to work.

And then there were three.

Which brings me to the worst of the worst – Bon Soir Caterers.

Not only did the man who runs this “business” say to me in the most condescending way possible, “But sweetheart, why would you want to do that?” when I told him we wanted all vegetarian appetizers. But he also expected us to sign a contract with him without serving us even a single bite of his food. As if we should just take it on blind faith that his food was as good as he said it was.

And then I read a review online that said his pumpkin ravioli was inedible. Which afforded him like, twelve strikes.

Unfortunately, he was also the most affordable. But you get what you pay for. And I was not about to pay a still absurd amount of money for food that I could make better myself. It just wasn’t going to happen.

Naturally Delicious was our second choice, though if you had asked me at the beginning of all this madness and mayhem, I would have told you we were definitely going to go with them, hands down, no holds barred. I mean, their name is basically everything I stand for.

Except their prices were more than what I make in a year. Plus tax.

So we kind of put them on a back burner as a “maybe, if we negotiate this right”.

And then we met with Bartleby and Sage. And it was as if all the stars aligned.

Leslie, the owner, was great. She was super into my vision for the wedding (an autumn gala, if you will), actually cared about what kind of food I like and what I wanted, had done her homework and READ MY BLOG before meeting with us.

And she told me that Ottolenghi and Deb were two of her biggest food inspirations and that she was going to London in a week and would be bee-lining it to one of Ottolenghi’s restaurants immediately upon exiting the plane.

So obviously we are food soulmates.

I also know because she treated us to a meal at her restaurant where I had one of the best bowls of mac and cheese of my life. Along with my favorite cinnamon cider ale. Basically still dreaming about it.

A bit of contract negotiation and budget-finagling later (mostly a la the.boy), and there you have it. We sent in our contract and deposit last week.

It was simultaneously liberating and terrifying.

And now I’m going to need a second bowl of soup to calm my nerves. It’s good like that.


Curried Lentil Soup

I’m glad that you guys are excited about the thumbnail feature! I am such a visual person with recipes and I need to see pictures whenever possible. I finished inserting all the thumbnails and links last night so things are looking quite good on the Recipes page now. I didn’t even die from boredom like I thought I would. Check out the sea of Vegan overnight oat parfaits under the Breakfast section. Mmm.

I have procrastinated talking about this soup for a week now and I’m not sure why. It’s not that I didn’t like this soup- in fact, I love this soup and I have made it 3 times already- but it is just a bit homely looking and may instill fear in those who first see it (my husband).

But regardless, this is damn good comfort food. It even got the seal of approval from Eric, a former non-curry lover.

The good news is, OSG is a safe place for homely looking soups. There will be no judgment, only acceptance with open arms…

And a bell jar and cute bow for good measure.

Curried Lentil Soup

Ultra thick, stick-to-your-bones, and spicy, this protein-packed comfort soup will warm you on even the coldest day. It also makes a great post-workout meal. Be sure to add in the curry slowly and adjust to taste as curry powders vary in flavour and heat.

  • 2 tablespoons olive oil, divided
  • 1.5 cups chopped onion (approx 1 medium onion)
  • 1 large carrot, chopped
  • 2 large garlic cloves, finely chopped
  • 1 celery stalk, chopped (optional)
  • 1.5-2 tablespoons curry powder (I used Arvinda’s)
  • 1 cup uncooked green lentils, rinsed and picked over
  • 4 cups water
  • 1 tablespoon fresh lemon juice
  • Kosher salt & black pepper, to taste (I think I used 1/2 tsp?)
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges

1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.

2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.

3. Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

4. When lentils are tender, I poured about half of the soup into my blender and I blended the soup for a minute. I did this to create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process.

5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges.

The first time I made this soup, I made a mistake and cooked the lentils beforehand. When I added in the 4 cups of water and cooked lentils, it was a huge mess because there was nothing to soak up the water. Please do not repeat my mistake. I still have a huge container of watery soup in my fridge and I’m not sure what to do with it…

The beauty of this soup is that you don’t cook the lentils beforehand, not only saving you a step, but also making sure there is something to soak up the 4 cups of water you will put into the pot!

It all makes perfect sense to me now.

Chop your onion, carrot, 2 garlic cloves, and celery stalk.

Gather 2 tablespoons of Extra Virgin Olive Oil and your desired curry powder.

Sauté everything in a very large skillet or pot for about 10 minutes.

It will look nice and translucent when it is ready.

FYI- The rest of the pictures below were taken in my light box at nighttime. (Post is coming on the light box!)

Be sure to add in the curry slowly and adjust to taste as curry powders vary in flavour and heat.

Add in the rinsed lentils and 4 cups of water.

Stir well. You may think you did something wrong at this point, but don’t worry because the lentils will soak up the water as they cook!

Bring to a boil and simmer on low-medium for 30 minutes or so until the lentils are tender.

I poured half of the mixture into my blender and pureed half of the soup. This is optional, but it creates a beautiful thick soup.

Add it back into the skillet and stir…

Initially, I wasn’t happy with the light box pictures, but Eric adjusted the top light last night and it seemed to help. I will be doing a post on the light box soon though. I’m just trying to play around with it a bit more before I give my thoughts on it.

Garnish with some green onions and serve with lemon wedges.

Every time I make it, I curse myself for not doubling the batch. It goes fast!

This weekend, we enjoyed a bowl of this soup for lunch after coming in from shoveling snow. We were sweating by the time we finished our bowls. Smoothies ensued.

Store leftovers in a jar in the fridge. Add a bow if you think it looks a bit sad.

Just make sure to hide it from others… They will act like it looks homely, but secretly, they just want to eat it all.


FAQ for curried red lentil soup

Do I need to soak or pre-cook red lentils? No you don't. That's one of the things I love most about red lentils!

Do I need to rinse red lentils? Yes. Place themin a fine sieve and run under cold water until the water runs clear.

Are red lentils healthy? You bet! They are rich in iron, magnesium, B vitamins and many others. They are an excellent plant based protein and are also high in fiber. Not soaking allows them to hang onto more nutrients.

Is this soup Vegan or Vegetarian? This recipe is not but you can substitute the chicken stock for vegetable stock or water to make it Vegan/Vegetarian.

Can I freeze it? Absolutely! It freezes perfectly and can last up to 6 months or more if you have a chest freezer.

If the finished soup is too thick you can add extra stock or water. If you prefer a creamier texture puree part or all of the soup using a hand blender. Hand blenders are one of my favourite kitchen tools. Mine is as old as the hills but if (or should I say when!) I have to replace it I would go for this one CUISINART Hand Blender. There are many different and less expensive ones to chose from. This one has the additional attachments which are handy.

This recipe makes about 3 litres or 12 cups. Plenty to enjoy for a few days or, put half of it in the freezer and have the convenience of just warming it up. You can increase or decrease the quantity by clicking on the serving size in the recipe.

If you like this recipe, have made it or have any questions please leave a comment and a rating in the section below. I'd love to hear from you!

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