Curried Red Lentil Soup with Sweet Potatoes and Greens
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 cup chopped red onion ⓘ
- 2 cloves garlic, minced ⓘ
- 6 cups water ⓘ
- 1 1/2 cups dried red lentils, rinsed and sorted ⓘ
- 2 large or 3 medium sweet potatoes, peeled and diced ⓘ
- 1 teaspoon grated fresh ginger ⓘ
- 2 teaspoons good-quality curry powder, more or less to taste ⓘ
- 1/2 teaspoon ground coriander ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 6 to 8 ounces Swiss chard or spinach ⓘ
- Juice of 1 lemon or lime ⓘ
- Salt to taste ⓘ
Instructions
- Heat the oil in a soup pot.
- Add the onion and garlic and saute over medium heat until golden, about 10 minutes.
- Add the water, followed by the lentils, sweet potatoes, and seasonings.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.
- Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds.
- Stir into the soup along with the lemon juice.
- If the soup is too thick, adjust the consistency with a small amount of water.
- Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard.
- Season with salt.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or two.
- Heat through before serving.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).