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Curried Red Lentil Soup with Sweet Potatoes and Greens

Updated February 23, 2016
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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 or a store-bought flatbread.

6 servings

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationhot appetizer, main course

Mealdinner, lunch

Taste and Texturegarlicky, hot & spicy, savory, spiced, umami

Type of Dishhot soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped red onion
  • 2 cloves garlic, minced
  • 6 cups water
  • 1½ 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
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 6 to 8 ounces Swiss chard or spinach
  • Juice of 1 lemon or lime
  • Salt to taste

Instructions

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.

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.

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.

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Made this tonight. Very good. I chopped the Swiss chard ribs and sautéed them for 10 minutes. Added them to the plate once the soup was done.

Cheap, filling and delicious! A few mods including cardamom pods + anise in a tea ball for extra perfume + complexity. Also used tamari instead of salt. Was skeptical of not sauteeing the ginger so doubled the amount (more ginger never hurt anyone, right?), sauteed half with the onions and garlic and added the rest raw as directed- loved it.

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