Coconut Ginger Sweet Potato Lentil Soup
This Sweet Potato Lentil Soup is a cozy one-pot recipe made with sweet potatoes, green or brown lentils, fresh ginger, garlic, warming spices, coconut milk, Tuscan kale, cilantro, and lime. It’s creamy without any dairy, hearty enough for lunch or dinner, naturally gluten-free, and even better after the flavors have had time to sit. Bonus points: it's perfect for meal prep!
Servings 4 servings
Calories 395kcal
Equipment
- stove
- Dutch Oven
Ingredients
- 1 yellow onion chopped
- 2 " piece ginger minced
- 5 garlic cloves minced
- 2 medium sweet potatoes peeled and cubed 1/2” pieces
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- ¼ tsp red pepper flakes
- ¾ cup green or brown lentils
- 6 cups water
- 2 cubes vegan “chicken” bouillon
- 14 oz canned full fat coconut milk
- 1 bunch Tuscan kale stems removed, finely chopped
- ½ cup cilantro leaves finely chopped
- ½ lime juiced, more or less for desired taste
- 1 tsp sea salt
- ¼ tsp black pepper
Instructions
- Heat a large dutch oven over medium heat and add a splash of water or cooking oil.
- Add in the onion and saute for 3-4 minutes until tender and fragrant. Add in the garlic and ginger and sauté for 60 more seconds before adding in the sweet potatoes.
- Season with spices and stir in lentils.
- Pour in water, add the bouillon and bring to a gentle boil. Reduce heat and simmer for about 20 minutes until lentils and sweet potatoes are tender.
- Stir in coconut milk, kale, cilantro and lime juice. Season with salt and pepper and add more lime if desired!
- Serve hot or store in the fridge in containers for up to 5 days.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 43g | Protein: 11g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 802mg | Potassium: 1102mg | Fiber: 11g | Sugar: 8g | Vitamin A: 23202IU | Vitamin C: 74mg | Calcium: 263mg | Iron: 7mg
