This simple, nourishing, hearty soup is packed with plant protein, healthy fats, and lots of nutrients like iron and calcium. Red lentils and sweet potatoes get simmered in a warming curry broth until creamy and luscious. Lots of greens get stirred in at the end for an extra dose of veggies and color. It all gets drizzled with a simple lime yogurt for a contrasting creamy tang!
Ingredient Highlight
Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.
Servings 4 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 1 tsp kosher salt divided
- 2 tbsp curry powder
- ½ tsp ground turmeric
- ½ tsp black pepper
- ¼-½ tsp red pepper flakes optional
- 6 cups water
- 1 tbsp soy sauce or tamari
- 1 cup red lentils
- 2 medium (1 lb) sweet potatoes, peeled and cut into small bite-sized pieces
- 1 large bunch greens, stems removed, chopped (kale, swiss chard, mustard greens, etc…)*
- 1 tbsp lime juice
- Chopped cilantro, for topping
For the lime yogurt:
- ½ cup whole milk plain Greek yogurt
- 2 tbsp water
- 1 tbsp lime juice
- ¼ tsp kosher salt
Instructions
- In a medium pot over medium heat, add the oil, onion and ½ teaspoon salt and cook until softened, about 3-5 minutes, stirring occasionally.
- Add the curry powder, turmeric, black pepper, and red pepper flakes (if using), and cook for 30 seconds, stirring constantly, to bloom the spices.
- Add the water, soy sauce, lentils, sweet potato, and remaining ½ teaspoon salt. Cover and bring to a boil over high heat. Give the soup a stir, then reduce to low/medium-low to maintain a gentle simmer (covered) for about 15 minutes or until sweet potatoes are very soft and lentils have broken down, stirring halfway through.
- Stir in the greens and simmer, covered, for 5-10 more minutes, or until the greens have softened. Remove from heat and stir in the lime.
- In a medium bowl, whisk together the yogurt, water, lime, and salt until totally smooth.
- Serve the soup topped with lime yogurt and cilantro.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Cut 2 medium (1 lb) sweet potatoes into small bite-sized pieces
- Chop 1 large bunch greens
- Chop cilantro, for topping
- Make the soup
Substitutions:
- To make vegan, use a vegan yogurt alternative OR use full-fat coconut milk in place of the yogurt (skip the water).
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover soup on the stove or microwave until warmed through. Top with lime yogurt and herbs.
- Top with a fried or boiled egg and serve with flatbread or toast.
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