Ingredients
Utensils
Stovetop, Peeler, Pot (small), Grater, Knife
recipe
Step 1
Peel & grate the sweet potato, using a box grater or food processor. Option to use cubed, frozen sweet potatoes instead, they will turn to puree in the soup!
Step 2
Peel & mince the onion.
Step 3
Heat a drizzle of oil in a pot over medium heat. Add the onion, tomato paste & turmeric. Cook, stirring for 2 min.
Step 4
Add the lentils, grated sweet potato & veggie stock. Season with salt & pepper. Stir to combine.
Step 5
Add the coconut milk & stir. Reduce the heat to low & simmer for 20 min, stirring occasionally. Add more coconut milk or stock if needed.
Step 6
Serve in bowls garnished with an extra splash of coconut milk, a sprinkle of chopped red onion, a lime wedge & fresh cilantro (all optional). Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 556 cal. |
| Fat | 30 g |
| Carbohydrates | 46 g |
| Protein | 19 g |
| Fiber | 12 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Red Lentil & Sweet Potato Curry" contains 556 Energy, 30 g of Fat, 46 g of Carbohydrates, 19 g of Protein, 12 g of Fiber.
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