Curried Red Lentil Soup with Sweet Potatoes and Greens
Adding toothsome seasonal greens and beta-carotene-rich sweet potatoes to lentils is such a clever idea. If you’re looking for a perfect autumn one-pot meal, this may be it: Colorful and deeply nourishing with lots of flavors and textures to keep the palate happy.
Including some warming spices in our diets is a good idea when the autumn air turns chilly; Curried Red Lentil Soup with Sweet Potatoes and Greens will help to keep your body healthy.
2 tablespoons olive oil
1 cup chopped red onion
2 cloves garlic, minced
6 cups water
1 1/2 cups dried red lentils, rinsed and sorted
2 large or 3 medium sweet potatoes, peeled and diced
1 teaspoon grated fresh ginger
2 teaspoons good-quality curry powder, more or less to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6 to 8 ounces Swiss chard or spinach
Juice of 1 lemon or lime
Salt to taste
1. Heat the oil in a soup pot. Add the onion and garlic and saute over medium heat until golden, about 10 minutes. Add the water, followed by the lentils, sweet potatoes, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.
2. Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds. Stir into the soup along with the lemon juice. If the soup is too thick, adjust the consistency with a small amount of water.
3. Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard. Season with salt. Serve at once, or if time allows, let the soup stand off the heat for an hour or two. Heat through before serving.
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006). Copyright (c) 2006 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006).