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Dinner Tonight: Sweet Potato and Lentil Soup
Paula Gallagher on
All this snow has me pulling out the soup pots. Soup is the perfect warming meal for days when you can't go anywhere. This one in particular has a bit of Thai flair to it. You will need red curry paste. I use Thai Kitchen Red Curry Paste, which you can find at most health food stores.
This recipe combines coconut milk, sweet potatoes and lentils for a hearty vegetarian meal that goes will with some warm naan bread.
Sweet potatoes are rich in vitamin A, vitamin C, potassium, and fiber. And lentils have a wide spectrum of essential amino acids and are a good protein source. They’re rich in folic acid, iron, phosphorus, and copper.
Sweet Potato and Lentil Soup
1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized red-skinned potatoes, peeled and cut into 1/2 inch cubes
1 large sweet potato, peeled and cut into 1/2 inch cubes
2/3 cup red lentils
4 cups low-sodium veggie stock
1 cup light coconut milk
Freshly ground black pepper, to taste
2 Tbsp chopped cilantro for garnish
Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft, about 3 to 5 minutes. Add curry paste and cook for 1 minute more.
Add potatoes, lentils, and stock and bring to a boil, then lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft. Stir in coconut milk and gently heat through.
Season with ground pepper and ladle into bowls, topping with cilantro.
Enjoy!
Photo from here, with thanks.
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