Curried Red Lentil Sweet Potato Soup

This is an archived post taken from the January 2013 edition of KrantzWellness News.

Prep Time:  30 minutes
Yield:  6 Servings


  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 2-3 cloves chopped garlic (chop 15 minutes before cooking)
  • 6 cups of water
  • 1 1/2 cups dried lentils, rinsed and sorted
  • 2 large or 3 medium sweet potatoes, peeled and diced
  • 1-2 teaspoons grated fresh ginger
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • Salt to taste


  1. Heat oil in a soup pot.
  2. Add the onion and garlic and saute over medium heat, about 10 minutes.
  3. Add the water, lentils, sweet potatoes, and seasonings.
  4. Bring to a rapid simmer, then lower the heat.
  5. Cover and simmer gently until the lentils and potatoes are soft, about 30 minutes.
  6. Optional:  Can add a dollop of plain yogurt or goat cheese when serving.
  7. Enjoy!

*Based on a recipe in the book Vegetarian Soups for All Seasons by Nava Atlas

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