Curried Lentil Sweet Potato and Greens Soup with Lime Yogurt

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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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