Sweet Potato Lentil Soup

Add to Calendar

Recipe Notes

Makes 4-5 servings (dinner for two, twice) https://www.halfbakedharvest.com/coconut-sweet-potato-lentil-soup-with-rice/

Ingredients

Click any ingredient to add it to your shopping list

Instructions

8rem; vertical-align: baseline; font-stretch: normal; line-height: 3rem; font-family: 'Proxima Nova', sans-serif; color: #c6afa5; clear: none; font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; text-transform: uppercase; letter-spacing:

1rem; margin: 0px !important; background-position: 0px 0px;">STOVE-TOP
    8rem; line-height: 3rem; font-family: Bentham, serif; color: #797771; margin: 0px; padding: 0px; margin-block-start: 0px; margin-block-end: 0px; padding-inline-start: 0px; list-style: none;">
  1. 25; color: #111111;">

    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 and cook another minute. 

    25; color: #111111;">

    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. 

    25; color: #111111;">

    Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro. 

    25; color: #111111;">

    To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

    25; color: #111111;"> 

    8rem; vertical-align: baseline; font-stretch: normal; line-height: 3rem; font-family: 'Proxima Nova', sans-serif; color: #c6afa5; clear: none; font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; text-transform: uppercase; letter-spacing:

    1rem; margin: 0px !important; background-position: 0px 0px;">INSTANT POT
      8rem; line-height: 3rem; margin: 0px; padding: 0px; padding-inline-start: 0px; list-style: none;">
    1. 25; color: #111111;">

      Set Instant pot to sauté. 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. 

      25; color: #111111;">

      Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

      25; color: #111111;">

      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.

      25; color: #111111;">

      To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!