Today I wanted to share another savory, nourishing, and insanely delicious soup recipe: Curried Red Lentil and Sweet Potato Soup, made with healing spices (perfect for this harsh colder weather), nutritious kale, and protein packed lentils and chickpeas. I feel like this is the thousandth soup recipe I’ve shared over the past few weeks, but with such bone-chilling cold in Washington, DC (and most of the country), I truly believe the soup’s warmth, coupled with the healing powers of ginger, garlic, turmeric, and dark leafy greens are what’s kept my immune system strong and my mind and body invincible.
This soup requires minimal kitchen time and makes 8 full-bowl helpings, making it the perfect one pot dish that will last you throughout the entire week (or can be kept frozen and defrosted at your convenience). I love serving mine over a ½ cup of quinoa or brown rice or with a nice piece of crusty bread.
Curried Red Lentil and Sweet Potato Soup [makes 8 servings]
1 tablespoon coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1- knob fresh ginger, peeled & minced
2 teaspoons curry powder
1 teaspoon turmeric
8 cups filtered water
1 cup red lentils
1 very large or 2 medium (2 pounds total) sweet potatoes, cubed
2 cups kale, destemmed & roughly chopped
1 can/ 15 ounces chickpeas, drained and rinsed
salt & pepper to taste
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat. Add onion and sauté until soft, but not browned (4-6 minutes). Add garlic, ginger, curry and turmeric and continue to sauté until fragrant (about 30 seconds).
Add water and lentils and bring to a boil.
Reduce heat to medium-low then add sweet potatoes and cover pot. Continue to simmer for 20-25 minutes or until sweet potatoes are completely soft. Remove from heat and allow soup to cool.
Transfer soup to a high speed blender and puree until desired consistency is reached.
Return soup to Dutch oven and to a simmer over medium heat.
Add kale and chickpeas and continue to stir until kale begins to wilt. Remove from heat, season, and enjoy!
Nutritional Information [per serving= 1 ¾ cups]
267 Calories, 49g Carbohydrates, 2.6g Fat, 11.5g Protein, 13.5g Fiber, 6.3g Sugar