Sweet Potato, Red Lentil, Coconut Soup
December 1, 2009
This sweet potato, red lentil, coconut soup is a winner! Quick, easy and delicious!
Sweet Potato, Red Lentil, and Coconut Soup
This sweet potato, red lentil, coconut soup is a winner! Quick, easy and delicious!
Ingredients
- 2 tablespoons (30ml) virgin coconut oil
- 2 cups (300g) diced yellow onion
- 1 tablespoon (12g) minced garlic
- 7 cups (1.68l) vegetable broth
- 1/3 cup (64g) coconut manna (or creamed coconut)
- 1 cup (180g) raw red lentils, rinsed
- 3 cups (450g) peeled and diced orange-flesh sweet potato (1 medium)
- 2 tablespoons (30g) minced ginger
- 2 cups (60g) chiffonaded chard leaves (1 bunch)
- 1 teaspoon (6g) Celtic sea salt, plus more to taste
- 2 teaspoons (10ml) fresh lemon juice, plus more to taste
- Pinch of red pepper flakes (optional)
Instructions
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In a large pot over medium-high heat, warm the coconut oil and sauté the onion and garlic with a pinch of the salt for about 5 minutes until the onion is soft and translucent.
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Add the broth, coconut butter, red lentils, sweet potato, ginger, and the remaining Herbamare, and increase the heat to high and bring to a boil. Reduce the heat to medium, and simmer, mostly covered for about 30 minutes, until the lentils and sweet potato are cooked through.
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Stir in the chard, and simmer for 1 to 2 minutes until just wilted. Remove the pot from the heat, stir in the lemon juice, and allow the soup to cool slightly. Tweak the Herbamare and lemon juice to taste, and add a pinch of red pepper flakes if you want some more heat.
Comments 14
I just can’t get enough of this thick, rich, delicious soup! It’s become a staple in our house. Yum!
Oh, thanks Magali. I am so glad you enjoy it. High praise coming from my kitchen goddess. xx
Hi Tess, what is the weight of the coconut and the pumpkin?
thanks
Sorry Andrea. I should have specified that. A standard block of creamed coconut is about 7oz/200gms. So, about 2oz/50 gms. If you are using Jap pumpkin about 1oz.
Oh, thankyou. That just made my day. Yes, creamed coconut is AMAZING in all kinds of recipes. I cannot live without it.
LOL! I cannot believe I missed your comment until now. So sorry. LOVE it. I have also pigged out on this soup many many times. It is SO delicious!
Hi. I discovered this recipe this morning in my FB feed. I’m very interested to try this soup this weekend. I’m sure we’ll all love it.
Oh great! Can’t wait to hear what you think 🙂
what do you think the outcome will be if i use coconut milk instead of the specified coconut product?
You can absolutely make this soup with spectacular results using coconut milk. Make sure you use full fat coconut milk and start with 1/4 cup and add as needed. Enjoy 🙂
has anyone tried this in a slow cooker? i love coming home to the warming aroma of dinner welcoming me. i have made lentils in the slow cooker before and it works really well. i assume the japanese pumpkin would disintegrate into the the soup after such a long cooking time, but I dont think that would be a bad thing. especially since my husband doesnt love pumpkin (but when its pureed into things he either doesn’t notice or doesn’t mind). thank you! i just stumbled on this blog and am really impressed. i especially appreciate the vitamix soup recipes and the pies/desserts you post. pinning away like a madwoman now! please keep up the good work.
Thanks Dama – sorry I haven’t tried this in a slow cooker.
Check out nutritionfacts.org for updated information about coconut oil and coconut milk. It does raise cholesterol. Looks like a wonderful recipe though!
Thanks Cyndi – I will check it out.