Creamy Curry Lentil Soup

Top down view of metal kettle filled with orange colored lentil soup with ladle sitting in middle of soup all on white countertop

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!

Course Soup

Cuisine Indian

Difficulty Intermediate

Method Cooking

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 305kcal

Author Kaleb

Ingredients

2 tbsp olive oil
1 medium onion
1 cup chopped celery
1 ½ tsp salt
1 bunch Swiss chard greens and stems separated, with stems diced
3 cloves garlic
2 tsp curry powder
1 tsp cumin
½ tsp red pepper flakes
1 cup red lentils
1 28-oz can diced tomatoes
4 cups water
1 lb sweet potatoes cut into ½-inch pieces
1 14.5-oz 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 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.
1 14.5-oz can coconut milk

Video

Nutrition