This Red Curry Sweet Potato & Lentil Soup is the ultimate comforting meal, perfect for those chilly nights when you need something hearty and nourishing. Packed with tender sweet potato, protein-rich red lentils, and a touch of spicy red curry, this soup is as delicious as it is satisfying. It’s easy to make, vegan-friendly, and stores well for leftovers. Serve it with a scoop of rice for a complete meal. This soup has it all: comfort, spice, and plenty of flavour in every bowl!
1 tbsp vegetable oil
1 onion, diced
2 cups chopped kale
1 sweet potato, cubed
1 tsp minced garlic
2 cups chopped swiss brown mushrooms
1 head 2 cups spinach
1 cup uncooked red lentils
3 cups broth
1 red bell pepper, chopped
1 x 14 oz can crushed tomatoes
3 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tsp salt
- Chop and prepare all vegetables as listed.
- In a large soup pot , heat the olive oil over medium heat. Add the diced onion and mushrooms, and sauté for about 5 minutes, or until soft and lightly browned.
- Add the sweet potato, garlic, kale, red bell pepper, red lentils, vegetable broth, crushed tomatoes, Thai red curry paste, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low.
- Let the soup simmer for 30-40 minutes, stirring every 5 minutes, until the lentils are tender and the sweet potato is cooked through.
- Serve the soup over rice and/or roti, if desired.
- Notes: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 4 months.
