Best 6 Curried Red Lentil Sweet Potato Soup Recipes

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Indulge in a symphony of flavors with our Curried Red Lentil and Sweet Potato Soup. This delectable dish is a harmonious blend of earthy lentils, sweet potatoes, and an aromatic blend of spices that will warm your soul. The addition of coconut milk provides a creamy richness, while fresh ginger and garlic add a burst of invigorating flavor. Accompany this soup with our selection of tantalizing recipes, including a refreshing Cucumber Raita, a zesty Tomato Chutney, and a delightful Fennel and Orange Salad. These accompaniments perfectly complement the soup, enhancing its flavors and creating a delightful culinary experience.

Here are our top 6 tried and tested recipes!

CURRIED RED LENTIL SWEET POTATO SOUP



Curried Red Lentil Sweet Potato Soup image

This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.

Provided by GoodNurture

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups red lentils
4 cups water
1 sweet potato
1/2 teaspoon sea salt
4 tablespoons extra virgin olive oil
1 medium onion (diced)
2 garlic cloves (diced)
3 teaspoons turmeric
2 teaspoons cumin (ground)
1 1/4 teaspoons coriander (ground)
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
  • Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
  • Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
  • Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
  • Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.

Nutrition Facts : Calories 418.7, Fat 15.5, SaturatedFat 2.2, Sodium 324.8, Carbohydrate 53.7, Fiber 9.7, Sugar 2.6, Protein 19.2

SLOW-COOKER SWEET POTATO AND LENTIL SOUP



Slow-Cooker Sweet Potato and Lentil Soup image

Provided by Food Network Kitchen

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
Kosher salt
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro

Steps:

  • Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 257, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 10 grams, Protein 12 grams

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP



Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup image

This vegan lentil soup is quick, easy, nutritious, and delicious.

Provided by Kasmira Bresett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

1 tablespoon coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon curry powder, or more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
8 cups vegetable broth
1 cup dry red lentils, rinsed and drained
1 head cauliflower, broken into florets
2 cups cubed sweet potato
3 cups fresh spinach

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  • Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g

SWEET POTATO & LENTIL SOUP



Sweet potato & lentil soup image

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.

Provided by Good Food team

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 12

2 tsp medium curry powder
3 tbsp olive oil
2 onions, grated
1 eating apple, peeled, cored and grated
3 garlic cloves, crushed
20g pack coriander, stalks chopped
thumb-size piece fresh root ginger, grated
800g sweet potatoes
1.2l low-sodium vegetable stock
100g red lentils
300ml milk
juice 1 lime

Steps:

  • Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
  • Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

Nutrition Facts : Calories 287 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP



Sweet Potato, Carrot, Apple, and Red Lentil Soup image

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Provided by zhidaoma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
½ cup red lentils
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Steps:

  • Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
  • Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  • Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g

Tips:

  • For a smoother soup, blend the mixture until it reaches your desired consistency.
  • To make the soup more flavorful, use a variety of spices, such as cumin, coriander, and turmeric.
  • If you don't have vegetable broth on hand, you can use water instead. Just add a little more salt to taste.
  • To make the soup vegan, omit the yogurt or sour cream.
  • Serve the soup with a side of naan bread or rice.

Conclusion:

This curried red lentil and sweet potato soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover lentils and sweet potatoes. With its vibrant red color and浓郁的香气, this soup is sure to please everyone at the table.

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