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Curried Red Lentil and Sweet Potato Soup Recipe

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This recipe for Curried Red Lentil and Sweet Potato Soup is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can coconut milk
1 medium onion, finely diced
1 T minced garlic
1 T red curry paste
2 medium sweet potatoes, peeled and cut into 2" chunks
1 C red lentils
3 C water
2 1/2 tsp Kosher salt
1 tsp sriracha sauce
juice of 1 lime
chopped cilantro for serving

Directions:
Directions:
Open coconut milk without shaking and spoon 1 T off top into a large Dutch oven over medium high heat. Saute onions in coconut fat 3-5 minutes...add ginger, garlic and cook for 1 minute...add curry paste, potatoes, lentils, rest of coconut milk, water, and salt.

Bring to a boil...then reduce to a simmer...cover and cook about 30 minutes till sweet potatoes fall apart. Stir in sriracha and lime juice and mash with potatoe masher or lightly blend with immersible blender till chunky. Season with more salt and sriracha if needed. Top with chopped cilantro and extra lime if you like more. Freezes well.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
varies
Personal Notes:
Personal Notes:
This is faster and easier if you use leftover baked sweet potatoes or even canned (not in syrup)...one of the best tasting soups I've ever made!! If you have lite coconut milk, saute the onions in 1 T butter or regular cooking coconut fat (more flavor).

 

 

 

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