Another KindSoups delicious recipe. I brought this one to a class I’m teaching on nutrition. One of the women wasn’t sure she’d like lentils, but others encouraged her to try it. I saw her a few minutes later and she said it was DELICIOUS, and said she took an extra serving to her apartment! What a great nutritious boost!
As always, I made some substitutions - just one can of coconut milk, mostly carrots instead of sweet potatoes because that’s what I had, and collard greens instead of kale. All substituted so there was no food waste!
INGREDIENTS:
- 1/4 c olive oil
- 3 med yellow onions, diced
- 3 yellow peppers, diced
- 1 head garlic, minced
- 18 c vegetable broth
- 3 3/4 lbs sweet potatoes, peeled and diced into ¾-inch cubes
- 2 1/4 c brown lentils
- 1/4 c Thai red curry paste
- 3 15-oz can full-fat coconut milk
- 6 c chopped fresh kale (I chopped pretty small) or spinach
- 3/4 c creamy peanut butter
- 6 limes, squeezed approx 3/4 c
- sea salt and freshly-ground black pepper
- 1 1/2 Tbls brown sugar to taste
- chopped fresh cilantro and finely-chopped peanuts optional toppings
Instructions
- Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
- Add the vegetable broth, sweet potatoes, lentils, curry paste and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and cook for about 20 to 25 minutes or until both the lentils and sweet potatoes are tender.
- Stir in the coconut milk, kale (or spinach), peanut butter and lime juice until completely combined. Taste and season the soup with salt (about 1 Tbsp to start) and pepper and a bit of brown sugar if, like me, you want to punch up the sweetness ever so slightly.
- Serve warm, garnished with cilantro and chopped peanuts, if desired.
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