Thai Red Curry Lentil Soup with Sweet Potatoes

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 50 minutes

Ingrédients

2 tablespoons canola oil (or coconut oil)

1 large onion (finely chopped)

4 cloves garlic (minced)

3 tablespoons red curry paste (or to taste)

6 cups vegetable broth (or chickren)

2 large sweet potatoes (peeled and cubed (1/2-inch cubes))

1 can (15-ounce) petite diced tomatoes (undrained)

1 1/2 cups red lentils (picked over)

1 can (14.5-ounce) unsweetened coconut milk (light or regular)

Salt and freshly ground black pepper (to taste)

1/4 cup chopped cilantro (plus more for garnish if desired)

1-2 tablespoons lime juice (optional)

1 teaspoon salt

1/4 teaspoon pepper

Instructions

Heat oil over medium-high (level 5) heat in a large heavy pot such as a Dutch oven.

Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils, salt, pepper.

Bring to a boil (level 9), cover slightly and simmer (level 2) until potatoes and lentils are tender about 20 minutes. (Will be thick.)

Add the coconut milk and heat through.

Season to taste with salt and black pepper. Stir in cilantro and lime juice if using.

Nutrition

• Taille de Portion: 6
• Calories: 332 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 1 g
• Sodium: 1007 mg
• Glucides Totaux: 57 g
• Fibres Diététiques: 18 g
• Sucres Totaux: 9 g
• Protéines: 14 g