Creamy coconut milk, protein-packed red lentils, sweet potato and aromatic spices combine to create this comforting, satisfying, but totally-good-for-you curry. A naturally vegan and gluten-free recipe. Serves 4-6
2small yellow onion,peeled and chopped
1tablespoonfresh ginger,peeled and grated
1teaspoongaram masala powder
fresh black pepper,to taste
1cupred lentils(200 g)
350-400gpeeled and chopped sweet potato(1 medium to large-sized)
750mlvegetable or chicken broth
400mlcan organic coconut milk
freshly squeezed lime juice,to taste
cilantro or parsley and toasted coconut, to garnish
In a large dutch (or soup pot) heat the coconut oil over medium heat. Add the onion, garlic and ginger and saute until soft, about 4 minutes. Add the tomato paste, cumin, garam masala, cayenne, salt and pepper to taste.
Cook another minute, until aromatic.
Add the lentils, sweet potato, broth and water and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the sweet potato is tender. Stir in the coconut milk to warm through and add and fresh lime juice to taste.
Using an immersion blender (or blender, in batches) puree the soup until velvety smooth. Taste, and add a bit more salt if desired.
Garnish to fresh cilantro and toasted coconut. Serve hot with more lime wedges. Enjoy!
I add the juice of 1/2 a lime to the soup and serve it with extra wedges so that everyone can add more as desired.
Leftovers will keep covered in the fridge for up to a week.