This nutrient-dense Curried Red Lentil Soup is a hearty dish that is warming and comforting with a lovely heat to it from the Thai red curry paste. Coconut milk makes it deliciously creamy and it all comes together in 30 minutes flat. Healthy, easy, and perfect for a busy weeknight!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 4to 6
Ingredients
1poundsweet potatoesabout 2 medium sweet potatoes, peeled and cut into 1-inch cubes
3tablespoonsolive oil,divided (can also use coconut oil)
kosher salt and freshly cracked pepper
1medium yellow onionfinely chopped
3garlic clovesminced (about 1 tablespoon)
11-inch piece fresh ginger, peeled and grated (or finely minced)
3tablespoonsThai red curry paste
1teaspoonground turmeric
1tablespoon garam masla or curry powder
1cupred lentilsrinsed and drained
4cupslow-sodium vegetable brothor water
114-ounce (400ml) can diced or chopped tomatoes
113-ounce(400ml) can full-fat coconut milk,divided
4cupsloosely packed baby spinach
½of 1 lime,juiced
Fresh cilantro leavesfor serving
1/4cup chopped peanuts optional, for garnish
Instructions
Preheat oven to 400ºF. Place sweet potatoes on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Season with a pinch of salt and a few cracks of pepper, then toss to coat. Roast just until tender, about 12-15 minutes. (*See notes if you prefer to not roast the sweet potatoes).
While the sweet potatoes are roasting, make the soup. In a heavy-bottomed, large soup pot, heat the remaining 2 tablespoons of olive oil over medium-high. Add the onions and cook, stirring occasionally, until soft and golden, 5 to 6 minutes. Reduce to medium heat and stir in the garlic, ginger, Thai curry paste, turmeric, and garam masala (or curry powder). Continue to cook, stirring constantly, for about 1 minute.
Add the lentils, broth, and tomatoes, and season with 1 teaspoon salt and few generous grinds of pepper. Give everything a good stir, scraping the bottom of the pot as you stir.
Reserve 1/4 cup of the coconut milk for later. Stir in the remaining coconut milk, and bring to a gentle boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes. Add the roasted sweet potatoes and cook for 3 to 4 minutes longer.
Stir in the spinach and cook until just wilted, about 2 minutes. If the soup seems too thick, add a 1/4 to 1/3 cup of water.
Remove from heat and stir in the lime juice. Taste and adjust seasoning with a pinch of salt, if needed. Serve in bowls drizzled with the reserved coconut milk, and garnish with chopped cilantro and chopped peanuts, if using.
Notes
Recipe adapted from The New York Times and Ottolenghi Simple *Sweet potatoes: If you prefer to skip the step of roasting the sweet potatoes, simply add them to the pot at the same time as the lentils. Cook the lentils for a total of 18 to 20 minutes, or until sweet potatoes are tender. Proceed with recipe.To Store, Freeze, and ReheatLeftovers can be stored in the fridge in an airtight container for up to 5 days. To reheat, place the the soup in pot over medium heat. Add a 1/4 cup of vegetable broth or water and heat, stirring occasionally, until warmed through.To Freeze: This curried red lentil soup also freezes really well. Once cooled, place in freezer-safe containers and freeze for up to 3 months. Let thaw in the refrigerator overnight, on the counter for a few hours, or uncovered in the microwave. Reheat as instructed above.