Sweet Potato Lentil Curry Soup
100%
0
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
20
High
Nutrition per serving
Calories452.8 kcal (23%)
Total Fat23.8 g (34%)
Carbs48.7 g (19%)
Sugars3.7 g (4%)
Protein16.8 g (34%)
Sodium480.9 mg (24%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prep veggies and lentils: Peel and cut sweet potato into bite sized pieces, chop the spinach. Wash lentils.
Knife
Cutting Board
Sieve
sweet potato1
red lentils1 cup
baby spinach240g
Step 2
Drizzle some olive oil in pot over medium heat, add sweet potatoes, season with salt and pepper, and saute for approx. 5 min. Then add spinach and cook until wilted.
Pot
olive oil
baby spinach240g
sweet potato1
pepper
salt
Step 3
Add 1.5 tbsp red curry paste to the pot, stir, and saute for approx. 2 min.
red curry paste1 ½ Tbsp
Step 4
Add lentils and coconut milk, stir well to combine. Pour 2 cans worth of water into the pot.
red lentils1 cup
can Coconut milk400ml
Step 5
Bring to simmer and cook for approx 15 min or when lentils are soft but not mushy. Season with about 1.5 teaspoons chicken bouillon.
chicken bouillon1 ½ tsp
Notes
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