Warming Red Lentil and Sweet Potato Soup with Coconut

A warming, creamy soup of red lentils and sweet potatoes, refined with coconut milk, cumin and curry and freshened up with lime and coriander. It makes the cold season cozy in no time.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g red lentils
• 500 g sweet potatoes
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 1 tsp cumin
• 1 tsp curry powder
• 1 l vegetable stock
• 400 ml coconut milk
• 1 pc lime
• 1 bunch bunch coriander
• salt
• pepper

Method

1. Finely dice the onion and garlic. Peel the sweet potatoes and cut them into small cubes.
2. Heat the cooking oil in a large pot and sauté the onion and garlic in it for 3 minutes until translucent.
3. Stir in the cumin and curry powder and toast briefly until fragrant.
4. Add the sweet potato cubes and red lentils, sauté briefly and pour in the vegetable stock.
5. Bring the soup to a boil, then simmer over medium heat for about 20 minutes until the lentils and sweet potatoes are soft.
6. Stir in the coconut milk and purée the soup finely with an immersion blender.
7. Season with salt and pepper. Squeeze the lime and stir in some of the juice.
8. Wash the coriander, chop it finely and sprinkle it over the soup. Serve hot.