Red Curry Lentil Soup

coconut red lentil soup with sweet potatoes and spinach

Makes 9 cups · 353 kcal per serving

Ingredients

• 454 g sweet potato
• 15 g vegetable oil
• 150 g onion
• 49 g red curry paste
• 9 g garlic
• 7 g ginger
• 15 g Thai chile
• 3 g turmeric
• 192 g red lentils
• 960 g vegetable stock
• 12 g salt
• 369 g coconut milk
• 128 g spinach
• 15 g lime juice

Method

1. 1. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, ~5 min.
2. 2. Add the red curry paste, garlic, ginger, chile, and turmeric. Cook until fragrant, ~1 min.
3. 3. Add the red lentils, sweet potato, vegetable stock, and salt. Bring to a simmer and cook until the lentils and sweet potato are tender, ~30 min.
4. 4. Stir in the coconut milk during the final 5 min. Add the spinach and lime juice and cook until the spinach wilts. If you like a thicker soup, mash it a bit with a potato masher or stick blender.