I'm knee deep in winter soup obsession.
I'm pretty sure if there were a log of my cooking patterns, I'd see repetition every January with hearty soups. So when I saw this recipe for Sweet Potato Lentil Curry Soup on Food52 posted by Sarah Kieffer of The Vanilla Bean Blog, I got all kinds of excited.
Typically, I wanted to make it immediately, but I didn't have exact ingredients, so I made some substitutions. That said, I do plan to make the original recipe and am certain it's amazingly delicious.
The first change I made was in the lentils; I only had black beluga lentils, not brown. Additionally, I didn't include the red pepper or carrot and I cut the amount of garlic in half and increased the amount of ginger. As long as I was making changes, I figured I'd add the last bit of lacinato kale that was in my fridge. We're all friends here, so I suppose I can admit that I had three bowls of this in one sitting.
Give this a go! It sure hit that must-heave-hearty-winter-soup spot for us!
Lentil Curry Soup with Sweet Potato and Kale
2 tablespoons of olive oil
1 large red onion, chopped
1/3 cup peeled and minced ginger root
1 1/2 teaspoons curry powder (I used mild)
1/2 teaspoon red pepper flakes
2 large sweet potatoes, peeled and diced (or roughly 2 1/2 - 3 cups)
1/2 bunch lacinato kale, chopped
1 14 oz can of coconut milk (I used full fat with the cream)
2 cups black beluga lentils
1 teaspoon salt
7 cups vegetable stock (or water)
Juice of 1 lime
1 bunch of minced fresh cilantro
1/4 cup tamari
1. In a large pot, saute the red onion, garlic and ginger in olive oil for about 10 - 15 minutes, or until onions are translucent.
2. Add the curry powder, hot pepper flakes, sweet potatoes and kale. Sauté for 5-8 minutes or until the seasoning has evenly coated the sweet potato.
3. Add the coconut milk, lentils, salt and vegetable stock. Simmer and cover until the lentils and sweet potatoes are tender, approximately 45 minutes.
4. Add the lime, tamari and cilantro, stir and enjoy!