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Sweet Potato Red Lentil Soup with Coconut and Turmeric

Sweet potato red lentil soup simmers with turmeric, cumin, and vegetable broth until the lentils break down and the sweet potatoes are fork-tender. Coconut milk and fresh lime juice make the finished soup creamy and bright.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger fresh, peeled and grated
  • 1 tsp turmeric ground
  • 1 tsp cumin ground
  • 0.25 tsp black pepper
  • 1 cup red lentils rinsed and picked over
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 5 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice fresh

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, ginger, turmeric, cumin, and black pepper and cook for 30 seconds, until fragrant.
  4. Add the red lentils, sweet potatoes, broth, and salt.
  5. Bring the mixture to a boil.
  6. Reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, stirring occasionally, until the lentils have broken down and the sweet potatoes are fork-tender.
  7. Stir in the coconut milk and lime juice.
  8. Cook uncovered for 2 to 3 minutes, until heated through.

Notes

For the creamiest texture, stir the coconut milk in thoroughly at the end. Refrigerate leftovers for up to 4 days or freeze for up to 3 months; thaw and stir well before serving. Light coconut milk can be used for a less-rich soup.