5-ingredient sweet potato lentil curry soup

Name: 5-ingredient sweet potato lentil curry soup
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Ingredients: 1 sweet potato; 240 g red lentils; 1½ tbsp red curry paste; 400 ml coconut milk; 300 g baby spinach; salt; pepper; olive oil

Based on 14 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1	sweet potato
240 g	red lentils
1½ tbsp	red curry paste
400 ml	coconut milk
300 g	baby spinach
	salt
	pepper
	olive oil

Metric

Imperial

Utensils

peeler
pot
cooking spoon
cutting board
knife

Nutrition per serving

Cal
470

Protein
20g

Fat
18g

Carb
57g

Step 1/2

Peel and cut sweet potatoes into bite sized pieces. Next, chop the spinach. Drizzle some olive oil into a pot over medium heat. Add the sweet potato, season with salt and pepper, and sauté for approx. 5 min. Add spinach and cook until wilted.

1 sweet potato
300 g baby spinach
olive oil
salt
pepper

peeler
pot
cooking spoon
cutting board
knife

Peel and cut sweet potatoes into bite sized pieces. Next, chop the spinach. Drizzle some olive oil into a pot over medium heat. Add the sweet potato, season with salt and pepper, and sauté for approx. 5 min. Add spinach and cook until wilted.

Step 2/2

1½ tbsp red curry paste
240 g red lentils
400 ml coconut milk

Add red curry paste to the pot and stir to combine. Sauté for approx. 2 min., or until curry paste starts to stick to the bottom of the pot. Add the lentils and coconut milk, stirring well to combine. Using your empty can of coconut milk can as your measure, pour two cans' worth of water into the pot. Bring to a simmer and let cook for approx. 15 min. or until lentils are soft, but not mushy. Enjoy!