Thai Red Curry Sweet Potato and Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro plus more for garnish if desired
  • 4 cloves Garlic
  • 1 Onion, large
  • 1 1/2 cups Red lentils
  • 2 Sweet potatoes, peeled and cubed (1/2-inch cubes, large
  • 1 can Tomatoes, petite

• Canned Goods

  • 6 cups Chicken or vegetable broth
  • 1 can Coconut milk, light or regular
  • 3 tbsp Red curry paste

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons red curry paste (or to taste)
• 6 cups chicken or vegetable broth
• 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) coconut milk, light or regular
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped cilantro plus more for garnish if desired

Directions

• INSTRUCTIONS
• Heat oil over medium-high 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. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.
• Add the coconut milk and heat through.
• Season to taste with salt and black pepper. Stir in cilantro.

Nutrition