Creamy Curry Lentil Soup
This creamy curry lentil soup made from red lentils, coconut milk, sweet potatoes, and Swiss chard is the creamy soup you need this winter! With lots of flavor and tons of heartiness, this soup can be considered a full meal all in itself!
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 cup chopped celery
- 1 ½ teaspoons kosher salt
- 1 bunch Swiss chard greens and stems separated, with stems diced
- 3 cloves garlic
- 2 teaspoons yellow curry powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 cup red lentils
- 1 28-ounce can diced tomatoes
- 4 cups water
- 1 pound sweet potatoes cut into ½-inch pieces
- 1 14.5-ounce can coconut milk
Instructions
- In a 6-quart Dutch oven, heat the oil over medium. Add the onion, celery, Swiss chard stems, and salt. Sauté until the vegetables are softened, 6 minutes. Add the garlic, curry powder, cumin, and red pepper flakes. Stir until fragrant, 1 minute.2 tablespoons olive oil, 1 medium onion, 1 cup chopped celery, 1 ½ teaspoons kosher salt, 1 bunch Swiss chard, 3 cloves garlic, 2 teaspoons yellow curry powder, 1 teaspoon cumin, ½ teaspoon red pepper flakes
- Pour in the red lentils, tomatoes with juice, and water. Bring the mixture to a boil and reduce to a simmer. Cover and simmer until the lentils are par-cooked, 20 minutes.1 cup red lentils, 1 28-ounce can diced tomatoes, 4 cups water
- Add the sweet potatoes and return to a simmer. Continue to simmer until the sweet potatoes are soft, 15-20 minutes.1 pound sweet potatoes
- Add in the coconut milk and chopped Swiss chard greens. Stir until the coconut milk is dissolved and the greens are wilted, 5 minutes. Serve with toasted coconut and fresh cilantro.1 14.5-ounce can coconut milk
Video
Nutrition
Serving: 1serving | Calories: 305kcal