PCC Curried Lentil and Sweet Potato Soup

PCC Curried Lentil and Sweet Potato Soup

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Cook Skill:


  • 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


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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