Go Back
–+ servings
Curried Red Lentil and Sweet Potato Soup

Comforting Curried Red Lentil and Sweet Potato Soup Recipe

Enjoy this satisfying Curried Red Lentil and Sweet Potato Soup, a vegan, gluten-free dish packed with protein and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Split Red Lentils Rinsed and optionally soaked
  • 2 tablespoons Olive Oil For sautéing
  • 1 medium Onion Finely diced
  • 2 cloves Garlic Minced
  • 1 medium Celery Finely chopped
  • 1 tablespoon Ginger Minced
  • 2 tablespoons Tomato Paste
  • 2 medium Sweet Potatoes Diced
  • 4 cups Low-Sodium Vegetable Broth
  • 2 cups Kale Chopped
  • 1/4 cup Cilantro For garnish, optional
  • 2 tablespoons Fresh Lime Juice To taste, optional
  • 1 can Coconut Milk
  • 1 tablespoon Garam Masala
  • 1 teaspoon Ground Spices Coriander, Chili Powder, Cardamom, Turmeric, Cumin, Sea Salt Flakes, Black Pepper to taste

Equipment

  • Large pot

Method
 

Directions
  1. Prepare the Ingredients: Rinse the split red lentils under cold water until water runs clear. Finely dice onions, mince garlic and ginger, and chop celery and sweet potatoes into small, even pieces.
  2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for about 5 minutes until translucent and soft.
  3. Add Garlic, Ginger, and Spices: Stir in minced garlic and ginger along with ground spices. Cook for 1-2 minutes until aromatic.
  4. Introduce Vegetables and Lentils: Add chopped celery, diced sweet potatoes, and rinsed lentils. Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 25-30 minutes until tender.
  5. Stir in Coconut Milk and Greens: Stir in coconut milk and chopped kale. Simmer uncovered for 5-7 minutes until kale wilts.
  6. Finish with Freshness: Stir in fresh lime juice. Adjust seasoning with salt and pepper as needed.
  7. Serve and Enjoy: Ladle soup into bowls and garnish with chopped cilantro if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 7gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months. Reheat with a splash of vegetable broth if needed.

Tried this recipe?

Let us know how it was!