By: Adapted from www.dinnerwithjulie.com.
Warm and lightly spiced, this simple soup is easily doubled for packing into lunches all week.
Time: Preparation 10 mins
Cooking 45 mins
Serving: 4 Servings
Ingredients
- 1 T olive oil
- 1 onion
- 2 clv garlic
- 1 T grated fresh ginger
- 0.5 c dry red lentils
- 1 sweet potato
- 2 carrots
- 1 t curry powder
- 4 c vegetable stock
- salt
- black pepper
- 0.25 c plain yogurt
Preparation
In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and ginger, and saute for 3-4 minutes, until tender. Stir in the red lentils, sweet potato, carrots, curry powder, and vegetable stock. Add 1 cup of water, and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the sweet potatoes and carrots are very tender.
Season to taste with salt and pepper, and stir in the yogurt, if using. Use an immersion blender to puree the soup to your liking, leaving some chunks of vegetables, or pureeing it completely smooth. If you don’t have an immersion blender, a potato masher will do the trick. Serve warm.
