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RECIPE
20 INGREDIENTS 13 STEPS 45min

Golden Sweet Potato Lentil Soup with Coconut Milk

4.5
4 Ratings
This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!
Golden Sweet Potato Lentil Soup with Coconut Milk Recipe | SideChef
This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
45min
Total Time
$1.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 Tbsp
Coconut Oil
1
Large Onion , finely chopped
3 cloves
Garlic , crushed
1
Bell Pepper , finely chopped
1 Tbsp
Chili Powder
1/2 Tbsp
Curry Powder
1/2 Tbsp
Ground Cumin
1/2 tsp
1 1/2 cups
Red Lentils , rinsed
1 3/4 cups
Canned Diced Tomatoes
1/3 cup
Tomato Paste
3 1/3 cups
Vegetable Broth
1 1/2 cups
Sweet Potatoes , quartered
1 can
Coconut Milk
to taste
or Cashew Cream
to taste
Tortilla Chips
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
399
FAT
17.4 g
PROTEIN
14.9 g
CARBS
50.8 g

Cooking Instructions

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Step 1
Finely chop the Onion (1)
Step 2
Crush the Garlic (3 cloves)
Step 3
Finely chop the Bell Pepper (1)
Step 4
Peel and quarter the Sweet Potatoes (1 1/2 cups)
Step 5
Wash and roughly chop the Fresh Cilantro (to taste)
Step 6
Bring a medium sized pot of water to the boil. Add the sweet potato and cook for 10-12 minutes or until soft. Drain and then mash the sweet potato. set aside.
Step 7
In a large, deep skillet, add Coconut Oil (1 Tbsp) with onion and garlic.
Step 8
Cook over medium heat for 2 to 3 minutes, then add bell pepper, Chili Powder (1 Tbsp) , Ground Turmeric (1/2 Tbsp) , Curry Powder (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .
Step 9
Cook another 5 to 7 minutes or until onions are translucent.
Step 10
Add the Red Lentils (1 1/2 cups) , Canned Diced Tomatoes (1 3/4 cups) , Tomato Paste (1/3 cup) , and Vegetable Broth (3 1/3 cups) . Stir to combine and bring to a boil.
Step 11
Once mixture has reached a boil, reduce to simmer and cook for 15 to 20 minutes, stirring occasionally.
Step 12
Once lentils are tender, stir in Coconut Milk (1 can) and sweet potato, and stir until well combined. Cook until mixture is heated through.
Step 13
Garnish with fresh cilantro ( to taste). Serve with Greek Yogurt (to taste) , Sour Cream (to taste) , and Tortilla Chips (to taste) .
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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
17.4 g
22%
Saturated Fat
14.3 g
72%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
50.8 g
18%
Fiber
8.6 g
31%
Sugars
7.5 g
--
Protein
14.9 g
30%
Sodium
853.0 mg
37%
Vitamin D
--
--
Calcium
94.1 mg
7%
Iron
6.6 mg
37%
Potassium
880.9 mg
19%
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