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Red Lentil Curry Soup

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 6 people
    Serves
  • 266 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger root, minced
  • 1 tablespoon curry powder
  • 2 medium sweet potato, peeled and diced (about 3 cups)
  • 1 cup dry lentils
  • 1 can (about 15 ounces) diced tomatoeswith juice
  • 1 teaspoon salt
  • 4 cups Pacific Foods™ Organic Low Sodium Vegetable Broth
  • 1 can (about 14 ounces) light coconut milk
  • 1 tablespoon fresh lime juice
  • 1/4 cup finely chopped cilantro(plus more for garnish)

Instructions

  • Step 1

    Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and curry powder and cook, stirring often until the onion is soft, about 3 minutes. 

  • Step 2

    Add sweet potatoes and cook for 4 to 5 minutes. Add in the lentils, tomatoes, salt and broth. Cover and bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potatoes are tender and lentils are mostly broken down, about 25 minutes. 

  • Step 3

    Stir in the coconut milk and simmer until heated through, about 1-2 minutes. Stir in the lime juice and cilantro and serve. Garnish with cilantro

Calories 266
Total Fat 8 g
Sat. Fat 4.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 585 mg
Total Carb 38 g
Dietary Fiber 7 g
Sugar 6 g
Added Sugars 0 g
Protein 9 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 17 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.