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A warming, creamy soup made with red lentils, sweet potato, and coconut milk, gently spiced with curry and cumin.
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Heat olive oil in a large pot over medium heat. Sauté diced onion and garlic for 3 minutes.
Add diced sweet potato, red lentils, curry powder, and cumin. Stir for 1 minute.
Pour in vegetable broth and coconut milk. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils and sweet potato are tender.
Use an immersion blender to partially blend for a creamy-chunky texture.
Season with salt, pepper, and a squeeze of lemon. Serve with crusty bread.
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Recipe from Macro Kitchen — macro.kitchen/recipes/lentil-and-sweet-potato-soup
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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