Chile Coconut Sweet Potato Red Lentil Soup Recipes

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CHILE, COCONUT, SWEET POTATO & RED LENTIL SOUP



Chile, Coconut, Sweet Potato & Red Lentil Soup image

This warming curry-style soup is packed with hearty goodness and velvety sweet coconut.

Provided by Donal Skehan

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons sunflower oil
2 red onions, finely chopped
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon chile flakes, plus extra to garnish
600 grams (1 pound 5 ounces) sweet potatoes, peeled and diced
250 grams (9 ounces) yellow split peas
One 400-milliliter (14-fluid ounce) can reduced fat coconut milk
1.5 litres (6 cups) vegetable stock, plus more if needed

Steps:

  • Heat 1 tablespoon of the oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes. Add the ground coriander, cumin seeds and chile flakes and fry for about 1 minute before adding the sweet potatoes and the split peas.
  • Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
  • Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chile flakes and serve.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP



Sweet Potato, Carrot, Apple, and Red Lentil Soup image

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Provided by zhidaoma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
½ cup red lentils
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Steps:

  • Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
  • Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  • Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g

SWEET POTATO AND RED LENTIL SOUP



Sweet Potato and Red Lentil Soup image

A delicious, rich, and nutritious lentil soup, perfect for chilly fall evenings! Best served with a loaf of crusty French bread.

Provided by Stephanie Jo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 large sweet potatoes, peeled and chopped
3 carrots, chopped
4 large cloves garlic, minced
1 tablespoon garam masala
¼ teaspoon seasoned salt
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 (16 ounce) cans chicken broth
3 cups water
4 cups chopped fresh spinach
1 ½ cups red lentils

Steps:

  • Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
  • Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 68.3 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 21.7 g, Protein 17.3 g, SaturatedFat 0.8 g, Sodium 943.4 mg, Sugar 10.7 g

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