Lentil soup curry with sweet potatoes – recipes

Regensburg.I’m not a big soup fan, but this mildly spicy lentil curry with sweet potato packs a punch, and it’s also very nutritious.

Autumn is my favorite season. I love walking in the still slightly warm “Indian summer” and look forward to spending cozy evenings at home again. Best with delicious and warm food.

As a vegetarian, I’m also always on the lookout for new recipes with a certain kick that don’t necessarily come from German cuisine. Since this curry lentil soup is quick and easy to prepare, it is good to cook it in large quantities for freezing in boxes. So you can take them to work later in the week or quickly heat up a bowl in the microwave or on the stove at home. It tastes even better when heated.

Red lentils are considered very healthy and offer a good source of protein, especially for vegetarians and vegans. Sweet potatoes contain a lot of vitamin E, which protects skin cells from aging. It is, so to speak, a real beauty product. Ginger helps prevent colds in autumn. But no matter how healthy lentil soup is, the most important thing is that it tastes good and is not too complicated.

Preparation

And the soup works like this: First, wash the sweet potato and carrot and remove the peel. Also peel the onion, garlic (you can also use garlic powder) and ginger. Cut the ginger and all other ingredients into small cubes. Then saute sweet potato and carrot in olive oil in a pan. Now add the curry powder and saute for a short time, as this is how the flavors of the spices develop best.

Now add the lentils, onion, garlic and ginger and also saute briefly. It’s best not to add salt yet, otherwise the red lentils won’t really soften. Now pour about 350 milliliters of water into the pot and let the soup simmer for about 20 minutes with the lid closed and on low heat. Once the lentils have softened, coconut milk can be added. Let everything soak in and add salt.

Cut the lemon in half and squeeze it. If you want, you can also add some coriander – it’s a matter of taste. To serve, season the soup with lemon juice and pepper. Pour the lentil soup into bowls and possibly add a little cream or yogurt. Cucumber slices are also suitable as a fresh dressing. A fresh baguette or baguette with herbs from the oven is a must for dipping into the soup.

Ingredients

For two people you need: 1 medium-sized sweet potato

2-3 large carrots, 1/2 clove of garlic or garlic powder, 1 small piece of ginger, 1 medium onion, 2 tablespoons of olive oil, 1 1/2 tablespoons of curry, 150 g of red lentils, 150 ml of coconut milk, salt and pepper, 1 lemon, optional: coriander, yogurt and baguette

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