Thick lentil soup with coconut milk and sweet potato
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The combination of coconut milk, mint, and Madras curry gives this hearty and nutritious lentil and vegetable stew the magical aroma and warming flavor of a traditional Indian dish. Besides lentils, it's loaded with spinach, parsnips, and sweet potatoes. The red lentils cook down well, giving the stew a deliciously thick texture. Sprinkle each serving with sliced fresh chili, garnish with a lime wedge, and serve with fragrant naan bread sprinkled with the seasoning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup red lentils
- 0.5 cups olive oil
- 1 large onion, diced into large cubes
- 4 cloves garlic, thinly sliced
- 2 tbsp. l. Madras curry
- 3 parsnips, peeled and cut into 1cm pieces.
- 1 large sweet potato, peeled and cut into large cubes
- 4 cups vegetable broth
- 1 can (400 g) coconut milk
- 1 tbsp white balsamic or wine vinegar (Chardonnay)
- 4 cups spinach
- 1 Fresno chile, finely diced
- 4 sprigs of fresh mint
- Lime wedges, for serving
- For serving: fried naan bread sprinkled with za'atar
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Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, curry powder, salt, and black pepper. Cook, stirring occasionally, until the onion begins to soften, about 1 minute. Add the parsnips, sweet potato, and red lentils and cook for 1-2 minutes.
- Add the vegetable broth and coconut milk. Simmer until the vegetables are tender and the lentils are cooked through, 25-30 minutes. Add the red wine vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Divide among bowls and top with chili fresco, fresh mint, and a lime wedge. Serve with a flatbread.
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