Golden Lentil Soup with Sweet Potatoes, Coconut & Lime
Ingredients
-
1
medium
sweet potato, peeled
-
1
medium
yellow onion, peeled
-
1 ½
cups
split red lentils
-
3-4
cloves
garlic, peeled and minced
-
3
inches
fresh ginger, peeled and minced
-
1
14.5 ounce can
crushed tomatoes
-
1
14.5 ounce can
light coconut milk
-
4
cups
water
-
2
teaspoons
ground turmeric
-
¼
teaspoon
cayenne pepper
-
1 ½
teaspoons
black mustard seeds
-
1 ½
teaspoons
ground cumin
-
2-3
pieces
dried curry leaves (optional)
-
to taste
ground black pepper
-
2
cups
baby spinach
-
1
lime, juiced
-
to taste
sea salt
-
to taste
chopped cilantro
Instructions
- Grate the sweet potato and onion directly into the slow cooker insert.
- Rinse the red lentils until the water runs clear and add them to the insert.
- Add garlic, ginger, crushed tomatoes, coconut milk, water, turmeric, cayenne, mustard seeds, cumin, curry leaves, and black pepper to the insert and stir well.
- Place the insert into the slow cooker, lock the lid, and set to 'high' for 4 hours.
- After 4 hours, stir the soup, then add spinach, lime juice, and salt to taste, and stir again.
- Lock the lid back on and let the spinach wilt before serving.
- Serve hot with chopped cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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