Friday, September 26, 2014

Curried Red Lentil, Kale and Sweet Potato Soup

This one comes from my Mom (RDN approved). Thanks Mom!

1 TBPS Coconut Oil
1 Medium Yellow Onion, finely diced
1/2 Jalapeno, minced
2 tsp peeled minced fresh Ginger
1 large Clove Garlic
2 tsp Curry Powder
1 tsp Salt
3 TBPS Tomato Paste(I used fresh tomatoes for the same flavor)
5 Cups Water
1 13.5 ou. can Coconut Milk
1 C. split Red Lentils ( I used regular ones, just fine)
1 Medium Sweet Potato (8-10 ou., peeled, diced 1/4-1/2'')
1 bunch Kale
3-4 TBPS chopped cilantro
Thick Whole Milk Yogurt. for serving

Melt oil in large soup pot. When it shimmers add the onion. Cook over medium heat until tender, about 10 minutes, adding jalapeno, ginger, garlic, and curry powder and salt as you prepare them, and stirring occasionally.

Add tomato paste, and cook a few more minutes, storing until a film  forms on the bottom of the pan. Add the water, coconut milk, lentils, and sweet potato, and bring to simmer.

Reduce heat to low and maintain simmer partially covered, and storing occasionally about 1/2 hour, until lentils are tender and partially broken down.

Meanwhile, slice(rip) kale from stems. Tear leaves into 1-2'' pieces. Add to the pot when soup is done. Simmer until kale is wilted, tender about 5 minutes.

Remove from heat and stir in cilantro. Top with dollop of yogurt.

If soup thickens stored in the fridge, add more coco milk/water/stock if needed.

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