- 1 cup red lentils
- 2 cups vegetable broth
- 1 to 2 cups water
- 1 small sweet potato, peeled and 1/4″ cubed (roughly 2 cups)
- 1 carrot, diced
- 4 teaspoons minced fresh ginger
- 1 tablespoon good-quality curry powder
- Pinch of cayenne, optional
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1/4 cup golden raisins
- 3 tablespoons tomato paste
- 7 ounces can whole-fat coconut milk
- 1/2 teaspoon salt (see note)
- Cooked grains, for serving
- Diced Scallions, for topping
- Cilantro/Parsley, for topping
- Toasted Coconut, for topping
- In a large stockpot combine lentils and vegetable broth, bring to a boil. Reduce to a simmer and add the sweet potato, carrot, and half the ginger. Continue to simmer until sweet potato is almost tender, about 10 minutes.
- In a small skillet, add curry powder and toast until fragrant. Remove from skillet once toasted. Return skillet to stove and add coconut oil. Next, stir in remaining ginger, garlic, and raisins to skillet over medium low heat. Sauté for one minute, just until the garlic is fragrant. Add tomato paste and continue to cook for 1 to 2 more minutes. Finally, stir in the curry powder.
- Add the tomato paste mixture along with the coconut milk and salt to the lentil base. Stir and let simmer for 15 to 20 minutes. I served this soup more as a hearty thick stew so you may need to play with the consistency by adding more water.
– I haven’t varied too much from Heidi’s recipe but over the years I’ve tweaked the amounts, added a bit of garlic, and really fell in love with the addition of sweet potatoes. A good, mild-heat curry powder makes it (I’d shy away from an overly spicy one.)
– Because I’ve used vegetable broth in place of the water in the original recipe, I decrease the salt quite a bit (but then find I add a bit right before eating). I recommend starting on the low side, tasting, and adding more as needed.