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Crockpot (or Stovetop) Recipe For Red Lentil and Sweet Potato Soup with Curry and Coconut Milk Recipe

Looking for an easy Crockpot (or Stovetop) Recipe for Red Lentil and Sweet Potato Soup with Curry and Coconut Milk recipe? Learn how to make Crockpot (or Stovetop) Recipe for Red Lentil and Sweet Potato Soup with Curry and Coconut Milk using healthy ingredients.


Submitted by windigo1013

Makes 6 servings



http://kalynskitchen.blogspot.com/2010/11/crockpot-or-stovetop-recipe-for-red.html

Recipe Ingredients for Crockpot (or Stovetop) Recipe for Red Lentil and Sweet Potato Soup with Curry and Coconut Milk

1 T olive oil
1 medium onion, finely chopped (about 1 cup chopped onion)
2 tsp. ginger
2 tsp. garlic
1 T curry powder (I used Penzeys sweet curry powder)
1 large sweet potato, peeled and cut into 1/2 inch dice
1 1/2 cup red lentils
6 cups homemade chicken stock (or use 4 cans chicken broth)
6 oz light coconut milk
1 sea salt to taste

Recipe Directions for Crockpot (or Stovetop) Recipe for Red Lentil and Sweet Potato Soup with Curry and Coconut Milk

  1. Heat olive oil in heavy frying pan; add the chopped onion and saute 3-4 minutes or until onion starts to soften. Add the ginger and garlic and saute 1-2 minutes more; then add the curry powder and saute one more minute. Add the onion mixture to the crockpot.

  2. Add the chopped sweet potato and red lentils to the crockpot. Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock.

  3. Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft. (At this point you can mash or puree with an immersion blender if you want, but I left my soup fairly chunky.) Add 1 can light coconut milk and cook about 20 minutes more. Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.

  4. Stovetop Recipe Instructions

  5. Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above. Add chopped sweet potato, red lentils, and stock, bring to a low simmer and let cook until lentils are starting to dissolve and sweet potatoes are very soft, about 1 hour. (At this point you can mash or puree with an immersion blender if desired.)

  6. Add coconut milk and cook soup at the barest possible simmer for about 10 minutes, taking care not to let the mixture boil after the coconut milk has been added. Season with sea salt to taste and serve hot, with a dollop or fat free Greek yogurt or light sour cream if desired.

Categories

Main Dish

Nutrition Facts
Serving Size 369.6g
Amount Per Serving
Calories
334
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
822mg
34%
Potassium
937mg
27%
Total Carbohydrates
40.6g
14%
Dietary Fiber
17.0g
68%
Sugars
5.4g
Protein
18.9g
Vitamin A 116% Vitamin C 18%
Calcium 6% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in phosphorus
  • Very high in vitamin A
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