Curried Red Lentil, Kale and Sweet Potato Soup
This curried red lentil, kale and sweet potato soup is the perfect way to warm up from the cold snowy outsides. It is full of rich, warm spices, sweet potatoes, and lentils for the ultimate satisfaction.
Yield: 5 servings
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • ½ jalapeno, seeded, diced
  • 2 tsp grated ginger
  • 1 large garlic clove, minced
  • 2 tsp curry powder
  • 1 tsp salt
  • 3 tbsp tomato paste
  • 5 cups water
  • 14 oz light coconut milk
  • 1 cup red lentils
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 2 bunches lacinato kale, stemmed and coarsely chopped
  • 2 tbsp minced cilantro
  1. Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.
  2. Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.
  3. Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.
Barely adapted from The Bojon Gourmet
Nutrition Information
Serving size: ⅕th of recipe
Recipe by Joanne Eats Well With Others at