We like beans at our house – a lot! And we aren’t picky, either, we love all types of legumes. I’ve made this soup twice in the last month and though it deserved a post. As much as I like lentils and all things beany, I think that it might just be the sweet potato that makes this soup soooo good. Remember that lentils cook quickly and don’t need a pre-soak, so you can sort of do this soup at short notice (and it’s vegan!).
- 2 Tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb red or yellow lentils (or yellow mung beans, or a mix of yellow and red lentils)
- 2 medium sweet potatoes, peeled and diced
- 1 Tbsp vegetable bullion or 2 tsp salt
- 1 to 2 Tbsp good curry and/or Tandoori spice mix
- 1 15 oz can of diced tomatoes with green chilis or jalepenos (Mexican or “chili-ready”)
- 1/4 to 1/2 tsp hot pepper flakes (depending upon how hot your curry spices are)
- 6 cups water
- Saute the garlic and onion briefly in the oil, until soft, but not brown.
- Add the remaining ingredients and bring to a boil.
- Turn the fire down and simmer slowly until the lentils and sweet potatoes are soft (about 45 minutes). Watch and stir occasionally to make sure it isn’t sticking or scorching on the bottom of the pan.
- Remove 2 cups of the mixture and process in a blender, then return to the pot.
- Ladle into bowls and sprinkle with some minced fresh cilantro if you’ve got it. It’s great with a crusty sourdough, of course!
Here are a some additional recipes for a red lentil curry soup that I found on other blogs: