Curried Red Lentil and Sweet Potato Soup
Happy New year!
It’s a natual time for reflection, setting intention, and possibly a whole lot of wistfulness — you know, when the lights come down and the festivities fade away, leaving us with winter blues, or maybe just winter. While Christmas exploding across aisles the day after Halloween may help ready us to clear away decorations promptly, the predictable New Year New You pressures can feel a little abrupt and uncaring. If you’re like me in those feelings know, there’s always time for coziness. We need never really close our doors to all the wise reminders to breathe in, enjoy, and embrace what’s meaningful. And if you ever need a little assist to get to that place, there’s soup.
Whether you’re feeling the need for a little extra comfort or you’re feeling a robust urge to clean up and clear away from the inside out, soup is one easy, simmering pot away. This one is especially suited to both moods—-smooth, rich, bright, packed with hearty veggies and legumes, and oh-so-satisfying. Like all soups, it’s soup-er versatile, too. Bulk it up with extra root vegetables and/or reduce the liquid slightly, and it’s stew. Swap greens and other veggies and and out. Bolster the spice profile. As is, there is just enough or a curried, gingery kick to really soothe the throat and awaken the senses. I love topping it with a sprinkling of peppery microgreens.
This recipe is one of the more nostalgic for me, as one of those that Felix, then Chef F, helped me with from when he was a wee little thing. Those days, we were living largely off slow cooker meals; from his learning tower, he would dump a whole bunch of ingredients in for me, and we were ready to go. Now, I typically make it in the Instant Pot, relishing that 30-minute efficiency. When using this method, sometimes I cook the vegetables a few minutes on the saute setting before starting the pressure cook cycle, and sometimes I don’t. It’s deliciously nourishing either way; cooking on the stovetop works beautifully, too.
I first posted a version of this recipe when F had outgrown the learning tower but was still small. At the time, our hours together were tirelessly invested in imaginative Lego play. He was Spiderman; I was Batman. I knew then to count myself lucky; who wouldn’t want to be Batman? But I was tired. I wanted to be less Batman, more Mommy. One day, I managed to slant the storyline to a place where Batman and Spidey had to save the day by pouring all the ingredients into the slow cooker. I think we were burying baddies…maybe we were even cooking them!? We took a decorative gourd and made a catapult to ensure our heroes got out of there before things got too hot. That day, I was just grateful to get dinner on the go. Looking back across the years today, I ‘m just grateful—for the play that happened, and because we’re still creating joyful moments together.
It’s cliché, but we really can keep those warm, fuzzy holiday feelings with us all year long. Most of the moments that give our lives’ tapestries their soft, memorable uniqueness come from the simple and every day. It’s OK that it doesn’t feel that way most of the time. But we can trust that this is true, take time to reflect and remember often, and nourish ourselves in the ways that matter most. Wishing you a new year filled with soul-soothing goodness and love. Nourish your way. xo
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Curried Red Lentil and Sweet Potato Soup
Ingredients
- 2 teaspoons fresh ginger root, minced
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 tablespoon Thai red curry paste
- 1 teaspoon curry powder
- dash red pepper flakes
- 1 cup red lentils
- 3 medium sweet potatoes, peeled and cut into chunks
- 1 red pepper, seeded and chopped
- 4 cups water or vegetable broth
- 1 15-ounce can fire-roasted tomatoes
- 1 10-ounce package frozen kale, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can coconut milk (light or full-fat)
- 1/3 cup natural (nuts only) peanut butter
- 1 tablespoon fresh lime juice
- salt and pepper to taste
Instructions
- Heat a large stockpot coated with cooking spray over medium heat. Add ginger, garlic, and onion. Cook, stirring, 3-4 minutes, until onion is becoming translucent. Add curry paste and powder and cook a further minute, stirring constantly.
- Add lentils, sweet potatoes, pepper, water or broth, tomatoes, kale, chickpeas, and coconut milk to pot. Bring to a near boil, then reduce to simmer. Cover and cook, stirring often, 20-25 minutes, or until potatoes are tender.
- Stir in peanut butter if using, and lime juice. Continue to simmer, stirring, until peanut butter has been incorporated and stew has reached desired thickness.
- If desired, use an immersion blender and slightly puree for just 10-15 seconds to enhance the smoothness. Alternatively, you can pour 1-2 ladles full of the soup and puree in a blender, then add back to the pot and stir before serving.
- Place all ingredients through coconut milk in a 6-quart or larger slow cooker. Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
- Add the peanut butter, and lime juice. Stir to smoothly combine. Season with salt and pepper to taste, if desired, and serve.
- Fill the bottom of the Instant Pot with a thin coating of water. Set to SAUTE. Once Add the ginger, onion, garlic, curry paste, curry powder, and red pepper flakes. Cook, stirring, a few minutes.
- Add the lentils and remaining ingredients through coconut milk.Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 30 minutes. Choose any pressure release mode.
- When it's safe to open the pot, add the peanut butter and lime juice and stir to smoothly combine. Season as needed to taste and serve.