This article is written by a student writer from the Her Campus at Princeton chapter.
During the second week here in Brazil, I got a little sick. Since I have been trying to find accessible, easy and healthy recipes, I wanted to try out some soups during my sick week rather than get soup in a can. Another bonus to cooking your own soup…you’ll have leftover soup for at least a couple days!
This is a recipe I think packs a punch in terms of flavor and uses a great protein-rich grain. It’s been great having my roommate because she has shown me how to cook so many different grains! This soup is also great because you are using healthy carbs–so no need to feel guilty if you’re stuck in bed unable to hit the gym. I hope you enjoy this delicious Curried Sweet Potato and Lentil Soup :)
Ingredients
- 2 tbsp canola oil
- 1 med onion, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 C dried lentils
- 1 qt unsalted vegetable stock or water
- 1 can (14 fl oz) light coconut milk (we used Thai Kitchen Lite) or 1 1/2 c stock or water
- 1 lb sweet potatoes, peeled and cut into 1 inch chunks
- 1/2 C chopped cilantro or fresh parsley
Directions
- Heat oil in deep frying pan or medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add garlic and ginger and cook 1 minute longer. Stir in potatoes, curry powder, salt, and pepper. Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes.
- Stir in lentils. Add stock and coconut milk. Bring to a boil. Partially cover and reduce heat to low so soup bubbles gently.
- Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. Cover and cook about 10 minutes. Stir, adding more water if needed to keep everything brothy. Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black pepper to taste.