Curried Lentil Sweet Potato and Greens Soup with Lime Yogurt

Prep Time 10

Cook Time 30

Servings People

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

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.

Substitutions:

To make vegan, use a vegan yogurt alternative OR use full-fat coconut milk in place of the yogurt (skip the water).

Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

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.