Name: Curried Red Lentil Soup
Yield: 6 servings
Ingredients: 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

Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Serve with Chapatis (page 158) or a store-bought flatbread.

Recipe information

Yield
6 servings

Ingredients

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

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and garlic and sauté 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.
Step 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.
Step 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.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 290
Step 6
Total fat: 5g
Step 7
Protein: 13g
Step 8
Fiber: 10g
Step 9
Carbohydrate: 50g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 94mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

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Recipe notes