Fall

Red lentils, sweet potato, coconut milk and spinach soup

October 25, 2016
Photo by my common table
Author Notes

Red lentils, sweet potato and spinach soup is one of my favorites and I was just waiting for the colder weather to cook it again. Its bright color doesn’t come from the lentils or sweet potato, it is given by a spice, turmeric. —Paula | my common table

  • Serves 4 to 6
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, sliced
  • 1 teaspoon ground cumin
  • 2 teaspoons ground turmeric
  • 300 grams sweet potato, peeled and diced
  • 400 grams canned tomato
  • 180 grams red lentils, washed
  • 750 milliliters vegetable stock (or water)
  • 400 milliliters coconut milk
  • 120 grams baby spinach
  • Salt and freshly ground black pepper, to taste
In This Recipe
Directions
  1. Heat the olive oil in a large pan and add the onion and garlic. Cook over medium heat for 3 to 4 minutes, without burning the garlic and stirring occasionally.
  2. Add the cumin and turmeric and cook for 1 minute, stirring constantly. Then add the sweet potato and tomatoes, including their juice. Mash the tomatoes slightly with a wooden spoon. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils, vegetable stock or water, and coconut milk. Bring to a boil and then cook over low heat for 20 minutes.
  4. Use a hand blender to puree the soup. Taste it, rectify the salt and season with freshly ground black pepper. Add the spinach and let it rest, with the lid on, until wilted. Serve hot.

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