Sweet Potato Lentil Curry Soup
Lentils, those humble and nutritious legumes, have been cherished by culinary enthusiasts and health-conscious individuals alike for centuries. These tiny wonders boast a myriad of health benefits, incredible versatility, and a rich culinary history. Lentils, available in various colors like green, brown, red, and black, have a rich and earthy flavor that adds depth to any dish. Their versatility shines through as they effortlessly lend themselves to a multitude of cuisines, offering a wide range of possibilities in the kitchen. From hearty soups and stews to vibrant salads and curries, lentils elevate every dish with their unique texture and taste.
Apart from their culinary appeal, lentils are a powerhouse of nutrients. These tiny legumes are an excellent source of plant-based protein, making them an ideal choice for vegans, vegetarians, and those seeking alternatives to meat. Packed with fiber, vitamins, and minerals, lentils provide a valuable nutritional punch.
Beyond their nutritional value, lentils are incredibly environmentally friendly. As nitrogen-fixing plants, they have the ability to enrich the soil in which they are grown, reducing the need for synthetic fertilizers. They also require less water compared to other crops, making them a sustainable option for farmers.
Lentils have a rich history that spans across civilizations. From the ancient Egyptians to Greek and Indian cuisines, these legumes have been embraced by various cultures through the ages. They have been a staple food, cherished for their long shelf life, affordability, and versatility in times of scarcity.
Whether you are seeking a comforting bowl of lentil soup on a chilly evening, a vibrant lentil salad for lunch, or a spicy lentil curry to ignite your taste buds, we encourages you to explore the countless possibilities that lentils offer. We invite you to join us on this culinary adventure and celebrate the remarkable lentil – a true gift from nature.
Sweet Potato Lentil Curry Soup
2 Tbsp olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 Tbsp yellow curry powder
1/2 tsp cayenne pepper or red pepper flakes, optional but yummy
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Salt to taste
1 can (14oz) coconut milk
2 cups baby spinach
2 cups basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh Naan or bread for serving
Stove top directions: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne or red pepper flakes and cook another minute. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan or bread on the side. Enjoy!
Instant Pot directions: Set Instant Pot to saute. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
Once done cooking, use the quick release function and release the steam. Set the Instant Pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the Instant Pot off. Stir in the cilantro.
To Serve: divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve the Naan or bread on the side. Enjoy!