Red Lentil Soup with Coconut and Sweet Potato

Posted in RecipesSoups & Stews
Red Lentil Soup with Coconut and Sweet Potato
Red Lentil Soup with Coconut and Sweet Potato

I’ve mentioned before that since moving to Scotland and starting university at a very multi-cultural school, I’ve grown as a chef. My techniques, ingredient lexicon and courage in the kitchen has taken on a new form. Although I will miss that, I will especially miss the days we cooked a dish together. A comfort food. Shared it. Sat there. Enjoyed it. Laughed together. Dinner is the time of the day where we all convene from our little, productive corners of St. Andrews and share this moment together.This soup is especially dear to me. One of my friends, Caroline, made this soup in the midst of essay writing when her mother came to visit and shared it with a few of us. It was not only nice to have a motherly hand involved with our dinner, but its the density of the lentils, sweetness of the potato and the creaminess of the coconut that brought this dish to life. The simplest ingredients, really.

Caroline made this soup again about a month later when we were just in the beginning stages of dissertation writing. A time when we took entire evenings off. The same four girls came together at the dinner table and shared laughs, enjoyed the company accompanied by endless bowls of soups.

This recipe is dedicated to all of my friends here at St. Andrews, but in particular the girls I shared this very meal with. Thank you Caroline for such a beautiful meal and it’s always lovely to have Lizzie and Tania.

4 Servings

Red Lentil Soup with Coconut and Sweet Potato

Recipe
ingredients
  • 3 tbs olive oil
  • 2 large white onions, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 tbs turmeric
  • ½ tbs ground coriander
  • ½ tbs ground cumin
  • 1 tsp ground cinnamon
  • 4 garlic cloves, minced
  • 2-inch ginger, minced
  • 1½ cups red lentils
  • 3-5 cups hot water, divided
  • salt to taste
  • 1-15oz can full fat coconut milk
  • 2 tbs maple syrup
  • ½ lemon, juiced

method

In a large pot or dutch oven, heat oil over medium-high heat. Add the onions and saute until translucent. Add the garlic and ginger and saute for an additional 5 minutes. Then add in the sweet potatoes, turmeric, coriander, cumin, cinnamon, and ½ cup of the hot water. Season with salt and pepper and stir occassionally for 7 minutes.

Add the red lentils, 3 cups of the hot water, salt to taste. Bring to a boil and then reduce heat and let the mixture simmer for about 10 minutes. If the lentils are too thick, then just add a bit more water ½ cup at a time.

When the lentils are cooked through, add the coconut milk and maple syrup. Bring the mixture to a boil then remove from heat. Stir in the lemon juice and serve.

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