Curried Sweet Potato and Lentil Soup
Time required: 90 Minutes
Serves: 8
Description
This thick and hearty soup is packed with spicy flavor. Get it going, then call a friend or spend some time with the kids while it simmers.
Ingredients
- 2tablespoons butter or margarine
- 2 medium sweet potatoes(about 12 ounces each), peeled and cut into ½-inch chunks
- 2 large stalks celery, cut into ¼-inch pieces
- 1 large onion (12 ounces), cut into ¼-inch pieces
- 1 garlic clove, minced
- 1tablespoon curry powder
- 1tablespoon fresh ginger, peeled and grated
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1teaspoon salt
- ⅛teaspoon ground red pepper (cayenne)
- 3½cups vegetable broth
- 1 package (16 ounces) dry lentile, rinsed and picked through
- 6cups water
- yogurt, toasted coconut, lime wedges (optional)
Preparation
- In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.
- To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.