Curried Red Lentil Soup with Sweet Potato

Low in calories, and packed with protein, lentils cook quickly, are easily digested, and there is no soaking time like other dried legumes.  The soluble fiber supports cardiovascular health and weight loss, and the insoluble fiber supports healthy digestion.

 

Curried Red Lentil Soup – Serves 8

2 tbsp good vegetable oil

1 bag (2 cups) red lentils, rinsed clean, debris removed

2″ piece of fresh ginger, peeled and grated

2 tbsp of your favorite curry powder

2 tbsp ground cumin

1 tsp dried or fresh chili pepper (optional)

2 onions, chopped

4 garlic cloves, chopped

4 celery stalks, chopped

2 medium sweet potatoes, peeled and diced

8 cups vegetable broth OR 8 cups of water*

*I do not use boxed vegetable stocks for salt and flavor

*Instead, I use 2 tbsp of Tamari (a gluten free soy sauce) and the sea vegetable Kombu plus 8 cups of water, but you can certainly substitute your favorite broth instead of Tamari and Kombu

*You can make this recipe in an InstantPot. Just reduce liquid from 8 cups to 6 cups, saute your ingredients, then pressure cook for 10 minutes, and let the pressure come down on its’ own

Chopped fresh basil or green onions for garnish (optional)

-Sauté curry,, cumin, ginger, onion, garlic, celery, and sweet potatoes in oil until soft, 5-10 minutes

-Add lentils and broth (OR water, Tamari, Kombu)

-Simmer gently, covered, stirring occasionally for 20 minutes, or until lentils are soft and break apart

-Adjust seasonings, if needed

-Ladle into bowls and garnish with fresh chopped basil or scallions

Serve with corn bread, or a wild rice pilaf, and an arugula or simple green salad for a complete meal.