Meatless dishes are full of vitamins, minerals and other important nutrients that are good for your body. The following recipe is packed full of herbs, spices and delicious flavors to satisfy your taste buds.
Curried Sweet Potato & Lentil Soup
Prep Time: 45 minutes
Servings: 4
- 2 Tbsp canola oil
- 1 med onion, roughly chopped
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 2 Tbsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 plum tomatoes, chopped
- 1 c dried lentils
- 1 qt unsalted vegetable stock (we used Kitchen Basics) or water
- 1 can (14 fl oz) light coconut milk (we used Thai Kitchen Lite) or 1 1/2 c stock or water
- 1 lb sweet potatoes, peeled and cut into 1/2" chunks
- 1 sm zucchini, roughly chopped
- 1/2 c green beans cut into thirds
- 1/2 c chopped cilantro or fresh parsley
1. HEAT oil in deep frying pan or medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add garlic and ginger and cook 1 minute longer. Stir in curry powder, salt, and pepper. Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes.
2. STIR in tomatoes and lentils. Add stock and coconut milk. Bring to a boil. Partially cover and reduce heat to low so soup bubbles gently.
3. COOK, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry. Cover and cook about 10 minutes. Stir in zucchini and green beans, adding more water if needed to keep everything brothy. Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black pepper to taste.
NUTRITION (per serving) 446 cal, 17 g pro, 63 g carb, 20 g fiber, 15 g fat, 6.5 g sat fat, 974 mg sodium
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