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!
1bunchSwiss chardgreens and stems separated, with stems diced
½tspred pepper flakes
128-oz candiced tomatoes
1lbsweet potatoescut into ½-inch pieces
114.5-oz cancoconut milk
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 tbsp olive oil, 1 medium onion, 1 cup chopped celery, 1 ½ tsp salt, 1 bunch Swiss chard, 3 cloves garlic, 2 tsp curry powder, 1 tsp cumin, ½ tsp 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-oz 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 lb 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.