Description
A nourishing soup with creamy red lentils, sweet potatoes, turmeric, and coconut milk. Naturally gluten-free and vegetarian with options for three different cooking methods.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 2 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups red lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 6 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Heat olive oil in Instant Pot (sauté mode), large pot, or sauté aromatics separately for slow cooker.
- 2. Cook onion for 3-5 minutes until softened, then add garlic and ginger for 30 seconds.
- 3. Add turmeric, cumin, coriander, and cayenne; cook 30 seconds until fragrant.
- 4. Stir in lentils and sweet potatoes to coat with spices.
- 5. Add broth (scraping bottom if using Instant Pot).
- 6. INSTANT POT: Pressure cook high 12 minutes, natural release 10 minutes. STOVETOP: Simmer covered 25-30 minutes. SLOW COOKER: Cook low 6-7 hours or high 3-4 hours.
- 7. Stir in coconut milk and spinach until wilted.
- 8. Add lemon juice and season with salt and pepper to taste.
- 9. Serve hot garnished with fresh cilantro.
Notes
Store refrigerated up to 5 days or freeze up to 3 months. Add liquid when reheating as soup thickens when cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Multi-method
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 590mg
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g