Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons yellow curry paste
  • 2 small sweet potatoes (about 1 lb) peeled, and cut into 1-in cubes
  • 1-1/2 cups dried green lentils
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 4 cups vegetable broth (or chicken broth if non-vegetarian)
  • Salt and pepper to taste
  • 2 cups packed kale, torn into 1-in pieces
  • Fresh cilantro and lime wedges for serving

Instruction

  • In a Dutch oven or large soup pot, heat vegetable oil over medium-high heat until shimmery. Add onion and saute 3-4 minutes until just softened and lightly browned.
  • Add garlic, ginger, and curry paste to pot and saute 2-3 minutes until golden and fragrant. Add sweet potatoes, lentils, coconut milk, and vegetable broth. Season with salt and pepper to taste.
  • Bring soup to a simmer over medium-high heat, then reduce heat to medium low and let simmer uncovered 25-30 minutes, stirring occasionally until lentils and sweet potatoes are tender. Add kale to pot and let simmer an additional 5-10 minutes until kale is wilted.
  • Ladle soup into bowls and serve hot with fresh cilantro and lime wedges squeezed over top. Enjoy!