5-ingredient sweet potato lentil curry soup

Based on 113 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
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
20 g
Fat
18 g
Carb
57 g
  • 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.
    • 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

    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!
    • 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!