Description
This comforting Coconut Curry Lentil Soup combines hearty lentils and sweet potatoes with creamy coconut milk and aromatic curry spices. Perfect for a cozy meal, it's packed with nutrients and vibrant flavors that come together in under an hour.
Ingredients
Soup Base
- 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
Main Ingredients
- 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
- Prepare the base: Heat the olive oil in a large stockpot over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Add the grated ginger and minced garlic, cooking for another 1 to 2 minutes until fragrant. Stir in the yellow curry powder and ground cinnamon to release the spices' aromas.
- Add liquids and main ingredients: Pour in the vegetable or chicken stock and the shaken coconut milk. Stir to combine everything evenly. Add the peeled and cubed sweet potatoes, brown lentils, and sea salt into the pot. Increase the heat to high to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to a simmer and cover the pot. Cook the soup, 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 torn curly kale. Cook uncovered for 3 to 5 minutes until the kale wilts and is tender. Taste and adjust seasoning with additional salt as needed.
- Serve: Ladle the hot soup into bowls and serve warm for a hearty and nutritious meal.
Notes
- You can substitute brown lentils with red lentils for a softer texture and quicker cooking time.
- Use vegetable stock for a vegan version; chicken stock will add a richer flavor.
- Adjust the curry powder amount to suit your spice preference.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a smoother texture, blend part of the soup before adding kale.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
