PCC Curried Lentil and Sweet Potato Soup

Yield: Makes 2 quarts

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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

Ingredients

Preparation

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.

Notes

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!

Learn more about our recipes. View guidelines »

More about: coconut milk, lentils, sweet potatoes

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