- Yields: 2 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1/2 red onion, diced
- 1 1/2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 3 cups diced jewel yams (about 1 1/2 pounds)
- 1/4 pound carrots, sliced
- 1 red bell pepper, seeded and diced
- 1/2 jalapeño pepper, diced (see note)
- 1 tablespoon curry powder
- 1 1/4 cups green lentils, rinsed and picked over
- 1 (13-ounce) can coconut milk
- 4 cups water
- 1 1/2 tablespoons lime juice
- 1/2 bunch cilantro, leaves chopped
- 1 teaspoon sea salt
Directions
Heat oil in a large soup pot over medium heat. Sauté onions, garlic and ginger until soft, 7 to 10 minutes.
Add yams, carrots, bell pepper, jalapeño and curry powder. Sauté for 10 minutes.
Mix in lentils and cover with coconut milk and water. Bring to a boil, then cover the pot and reduce to a simmer. Cook until lentils and yams are tender, 20 to 30 minutes. Remove from the heat and stir in lime juice and cilantro. Add salt, to taste.
Special notes:
For a spicy soup, keep the seeds in the jalapeño. For a less spicy soup, remove the seeds before dicing.
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