As we move into fall with brisk weather on the horizon, our bodies crave warm foods. I love this feeling, as soup is one of my favorite things to satisfy this sensation! This soup is perfect for anyone easing their way into a more plant-based lifestyle as it is so delicious, warming and feels indulgent from the rich blending of coconut milk, red lentils and stewed sweet potatoes! It’s so easy to take a traditional soup and make it even more satisfying and with just a few hearty and unexpected ingredients. Every spoonful reveals a subtle warmth of curry and ginger spices. The sweet potatoes give such a lovely tender bite, pairing perfectly alongside the creamy lentils. As this soup cooks, the flavor of the red lentils are enhanced by soaking in the creaminess of the coconut milk. This soup really is delicious sprinkled with pumpkin seeds, deepening its heartiness while adding a nice crunch.
It is wonderful served at a party as it makes plenty, is delicious yet satisfying and very inexpensive! All the ingredients are easy to find at any grocery store and when bought in bulk (lentils and vegetables) can reduce the cost even more. You can also make this in large batches, freeze and reheat for later! I love to top over brown rice, enjoyed with sautéed mushrooms, or even with slices of roasted sweet potatoes for an extra crunch!
Red lentils are my favorite legume. I love their ability to turn any dish into a creamy, hearty meal! Aside from their incredible flavor, they do wonders for the body. Red lentils are a great source of plant-protein. Protein is incredibly important as it fuels the body with energy, which is exactly what this soup does! Lentils also have an astounding 15g of fiber per cup, which is 65% of your recommended daily intake! Eating meals high in fiber is wonderful as is keeps you fuller for longer, preventing hunger. Enjoy this soup and everything it does to keep your body nourished during the winter nights when you need it the most!
Prep Time: 10 minutes | Cook Time: 35 minutes
Ingredients for the Soup:
- 2 cups red lentils
- 1 can of full fat coconut milk
- 1½ cups of water
- 1 sweet potato
- 2 large carrots
- 1 small red onion
- 1 celery stock
- 1 thumb of ginger
- 1½ tablespoons curry powder
- 2 tablespoons coconut oil (or olive oil)
- sprinkle of raw pumpkin seeds
- salt to taste
Start by heating the coconut oil on medium heat in a soup pot. Thinly slice into small pieces the red onion, celery, carrots and add to the warm coconut oil. Sprinkle a few pinches of salt as this sautés for 10 minutes. In the meantime, rinse the lentils and chop the sweet potatoes into very thin, small triangular bite size pieces. Once the vegetables have sautéed and look clear, add the coconut milk, water, curry powder, ginger, salt and sweet potato slices and bring to a high heat. Once this starts to boil, reduce the heat to a simmer and cover for 25 minutes. The soup will be ready when the lentils are soft to the bite and have absorbed much but not all of the liquid. Once ready, pour into serving bowls and top with pumpkin seeds. To reheat for later, simply add a small amount of liquid to the soup (about ¼ cup water to 1 cup soup). Enjoy!