Curry Sweet Potato Lentil Soup Recipe Recipe For Stuffed

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LENTIL AND SWEET POTATO CURRY HAND PIES



Lentil and Sweet Potato Curry Hand Pies image

I love Jamaican curry patties, a kind of hand pie made with a curried dough that is stuffed with meat or vegetables. This easy inspired version is made with store-bought phyllo; I've used lentils and sweet potatoes for the stuffing, but you really could use any cooked filling you like-it's even a great way to use up leftovers!

Provided by Carla Hall

Categories     appetizer

Time 1h5m

Yield Makes up to 36 pies

Number Of Ingredients 19

2 tablespoons olive oil
1 yellow onion, diced
2 medium sweet potatoes, peeled and diced (about 2 cups)
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 habanero or Scotch bonnet pepper, seeded and minced
2 teaspoons fresh thyme leaves, finely chopped
2 teaspoons fresh grated ginger
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 cup cooked brown lentils
1/4 cup olive oil
2 tablespoons yellow curry powder
One 16-ounce package phyllo dough (usually with sheets 13-by-18 inches), thawed
Kosher salt
1 1/2 cups Greek yogurt
Zest and juice of 1 lemon
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper

Steps:

  • For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
  • Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
  • For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Mix the oil and curry powder in a small bowl.
  • Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
  • Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
  • Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
  • Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.

LENTIL SWEET POTATO CURRY



Lentil Sweet Potato Curry image

This is one of those suppers you can start when you get home, then relax while it cooks. (Or help the kids with homework or hop on the stair-stepper.) Apple and brown sugar help sweeten this delicious meatless meal. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1 cup dried lentils, rinsed
3 cups water, divided
1 large onion, chopped
1 tablespoon olive oil
2 medium carrots, chopped
3 garlic cloves, minced
2 medium sweet potatoes, peeled and chopped
4 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1 medium apple, peeled and chopped
1 tablespoon brown sugar
3 cups hot cooked brown rice

Steps:

  • In a small saucepan, combine lentils and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain., Meanwhile, in a large saucepan, saute onion in oil until tender. Add carrots and garlic; cook 2 minutes longer. Stir in the sweet potatoes, curry, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add the tomatoes, apple and brown sugar; cover and cook 10-15 minutes longer or until apple is tender. Stir in lentils; heat through. Serve with rice.

Nutrition Facts : Calories 333 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 63g carbohydrate (13g sugars, Fiber 15g fiber), Protein 13g protein.

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES



Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories     Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

  • Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
  • Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
  • Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
  • Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

CURRY POTATO LENTIL SOUP



Curry Potato Lentil Soup image

Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

Provided by Yummy Tummy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 onion, chopped finely
2 -3 garlic cloves, minced
3 large celery ribs, with leaves, chopped
2 large carrots, diced
1 -2 teaspoon mild curry powder
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1 -2 teaspoon garam masala
1 bay leaf
3 medium yellow potatoes, cubed
1 cup red lentil
2 cups tomato juice
1 tablespoon yellow mustard
water
1 bouillon cube (or use broth instead of water)
1/4 cup coconut milk
salt, to taste

Steps:

  • 1. Fry onions in olive oil until beginning to brown.
  • 2. Add garlic, celery and carrots and cook until beginning to soften.
  • 3. Add spices and cook until fragrant.
  • 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
  • 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
  • 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
  • 7. Devour, but don't let the potatoes burn your mouth!

Nutrition Facts : Calories 440.8, Fat 8.5, SaturatedFat 3.7, Cholesterol 0.1, Sodium 625.3, Carbohydrate 78.1, Fiber 12.4, Sugar 19.7, Protein 17.5

CURRIED SWEET POTATO, LENTIL AND CHICKEN SOUP



Curried Sweet Potato, Lentil and Chicken Soup image

Sweet potatoes and curry powder are a welcome addition to lentil soup-perfect for lunch or dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 8

1 large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4 cup chopped onion
1/2 cup apple juice
1/2 cup water
2 cans (19 oz each) Progresso™ Vegetable Classics lentil soup
1 1/2 cups frozen cut green beans
1 cup finely chopped cooked chicken
2 to 3 teaspoons curry powder

Steps:

  • In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
  • Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 5 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

CURRIED RED LENTIL SWEET POTATO SOUP



Curried Red Lentil Sweet Potato Soup image

This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.

Provided by GoodNurture

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups red lentils
4 cups water
1 sweet potato
1/2 teaspoon sea salt
4 tablespoons extra virgin olive oil
1 medium onion (diced)
2 garlic cloves (diced)
3 teaspoons turmeric
2 teaspoons cumin (ground)
1 1/4 teaspoons coriander (ground)
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
  • Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
  • Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
  • Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
  • Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.

Nutrition Facts : Calories 418.7, Fat 15.5, SaturatedFat 2.2, Sodium 324.8, Carbohydrate 53.7, Fiber 9.7, Sugar 2.6, Protein 19.2

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP



Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup image

This vegan lentil soup is quick, easy, nutritious, and delicious.

Provided by Kasmira Bresett

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

Time 1h10m

Yield 5

Number Of Ingredients 12

1 tablespoon coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon curry powder, or more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
8 cups vegetable broth
1 cup dry red lentils, rinsed and drained
1 head cauliflower, broken into florets
2 cups cubed sweet potato
3 cups fresh spinach

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  • Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g

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From dishingouthealth.com


COCONUT CURRY WITH SWEET POTATO - THERESCIPES.INFO
Sweet Potato Coconut Curry - Life Made Simple tip lifemadesimplebakes.com. coconut milk Instructions In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, …
From therecipes.info


SWEET POTATO LENTIL CURRY WITH CRISPY SESAME CHICKPEAS.
2019-10-28 Stir in the curry paste and cook another minute. 2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 3. Meanwhile, make the chickpeas.
From halfbakedharvest.com


LOADED CURRY SWEET POTATOES – LEAFSIDE
Directions: Prepare LeafSide’s Sweet Potato Dal soup as directed. Warm pre-baked sweet potatoes in the microwave. Chop cilantro & slice a lime into quarters. Cut sweet potato down the center & fill with the LeafSide meal. Add chopped cilantro, lime juice to taste, and top with yogurt as desired. Other suggested toppings: cashews, coconut ...
From goleafside.com


INSTANT POT SWEET POTATO LENTIL CURRY RECIPE - HAPPY FOODS TUBE
2018-09-08 Instructions. Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute. Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water.
From happyfoodstube.com


SWEET POTATO LENTIL SOUP - FEASTING NOT FASTING
2018-08-03 Instructions. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until onion is starting to soften and become translucent. Add garlic, carrot and sweet potato and sauté for 6-7 minutes to soften and lightly brown edges of carrot and sweet potato pieces. Add spices (cumin, chili powder, paprika, pepper, and salt) and ...
From feastingnotfasting.com


SPICES FOR LENTIL SOUP RECIPE : OPTIMAL RESOLUTION LIST
Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe ...
From recipeschoice.com


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