Coconut Curry Red Lentil Soup

Ingredients

1 cup red lentils

3 cups water

1 small sweet potato, peeled and ¼-inch cubed

1 carrot, diced

1 TBSP fresh ginger, peeled and minced

1 TBSP good-quality curry powder

1 TBSP olive oil

4-6 green onions, diced

3 TBSP tomato paste

¼ 14-oz can coconut milk

½ tsp salt

190 grams red lentils

710 ml water

1 small sweet potato, peeled and ½-cm cubed

1 carrot, diced

1 TBSP (15 ml) fresh ginger, peeled and minced

1 TBSP (15 ml) good-quality curry powder

1 TBSP (15 ml) olive oil

4-6 green onions, diced

3 TBSP (45 ml) tomato paste

¼ 397-gram can coconut milk

½ tsp (2.5 ml) salt

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Dietary Therapies

IBD-AID P3

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

In a large stockpot combine lentils and water.
Bring to a boil.
Reduce to a simmer and add the sweet potato, carrot, and half the ginger.
Continue to simmer until sweet potato is almost tender.
In a small skillet, add curry powder and toast until fragrant.
Remove from skillet once toasted.
Return skillet to stove and add olive oil.
Next, stir in remaining ginger and half the green onions to skillet over medium low heat.
Sauté until onions are softened, 3-4 minutes.
Add tomato paste and continue to cook for 1-2 more minutes.
Finally, stir in toasted curry powder and stir, making sure everything is mixed well.
Add the tomato paste mixture along with the coconut milk to the lentil base.
Stir and let simmer for 15-20 minutes. You may need to play with the consistency by adding more water.