PCC Curried Lentil and Sweet Potato Soup | PCC Natural Markets

PCC Curried Lentil and Sweet Potato Soup

Yield: Makes 2 quarts

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Heat oil in a large soup pot over medium heat. Sauté onions, garlic and ginger until soft, 7 to 10 minutes.

Add yams, carrots, bell pepper, jalapeño and curry powder. Sauté for 10 minutes.

Mix in lentils and cover with coconut milk and water. Bring to a boil, then cover the pot and reduce to a simmer. Cook until lentils and yams are tender, 20 to 30 minutes. Remove from the heat and stir in lime juice and cilantro. Add salt, to taste.


For a spicy soup, keep the seeds in the jalapeño. For a less spicy soup, remove the seeds before dicing.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: coconut milk, lentils, sweet potatoes


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