By lentilsorg Soup Middle Eastern & Indian Boiling
July 13, 2015
Coconut and sweet potato make this hearty lentil soup both creamy and filling, but you'll still want to go back for seconds!
20 Minutes
25 Minutes
45 Minutes
canola oil, for cooking
1 onion, chopped
¼ cup (60 mL) cilantro stems, chopped
2 garlic cloves, crushed
1 Tbsp (15 mL) fresh ginger, grated
2 tsp (10 mL) curry paste or powder
½ cup (125 mL) red lentils
1 medium sweet potato or yam, peeled and diced
2 carrots, peeled and chopped
4 cups (1L) chicken or vegetable stock salt to taste
1-14 oz (398 mL) can coconut milk
fresh cilantro, for garnish (optional)