Mushroom and sweet potato curry soup with black lentils

Tales of a Kitchen / Sweet potato and mushroom curry soup with black lentils

If you live in Perth, you’ll be as happy about this recipe as I am. It’s been so … ‘fresh’ (aka cold as hell) lately that any tummy warming, soul healing soup sounds like the best idea for dinner. Especially when its hot and loaded with beautiful herbs and spices and hearty lentils. Hello!

I’ve been making this soup for almost a year now and I can gua-ran-tee it is ridiculously good. And though it might sound like an unusual combination of veggies for a curry soup, TRUST me. It not only works, it will make you very very very happy.

Tales of a Kitchen / Sweet potato and mushroom curry soup with black lentils

I love to pair this soup with black lentils because lentils also make me very happy and they’re loaded in iron. But any grain will be beautiful. Quinoa, millet, maybe even chickpeas, why not.

I topped the soup in the photo with some crushed toasted hazelnuts, hemp seeds and extra fresh chilies, plus a squeeze of lime. Fresh herbs are also nice and spring onions.

Enjoy cooking! And if you make it, I’d love to hear about it.

Tales of a Kitchen / Sweet potato and mushroom curry soup with black lentils

 

Mushroom and sweet potato curry soup with black lentils

Serves about 3-4

Ingredients

  • 2 cups black lentils (or your favorite lentils)
  • 4 big bay leaves
  • 1.5 L water
  • 2 TBSP coconut oil
  • 1 red onion, chopped
  • 5 big garlic cloves, sliced
  • 2 cm piece of ginger, minced
  • 1 TBSP mustard seeds
  • 2 TBSP coriander seeds
  • 1 TBSP curry powder
  • 15 medium button mushrooms, sliced
  • 1 large sweet potato, cubed
  • 400ml coconut milk
  • 2 L water of veggie stock
  • 1 TBSP turmeric powder
  • 1 tsp chili powder or to taste
  • 1/2 flat TBSP sea salt or to taste
  • 1/2 flat TBSP black pepper or to taste

Steps

  1. Add lentils, 1.5L water and bay leaves to a pot on medium heat. Bring to boil and then lower heat and simmer for 20 minutes or until tender.
  2. Drain lentils, rinse and set aside.
  3. Add onion to a large pot and cook on medium heat for 3-4 minutes until tender.
  4. Add all the spices (garlic, ginger, mustard and coriander seeds, curry powder) and cook for another 2 minutes.
  5. Add mushrooms, sweet potato, coconut milk and veggie stock powder, together with turmeric, chili, salt and pepper and cook for about 15 minutes or until the potato is tender.
  6. Turn off heat and allow to cool. Blend the soup until smooth – you may need to do this in batches depending on your blender.
  7. When ready to serve, return to medium heat, season with salt and pepper if needed.
  8. Serve with lentils and your favorite soup toppings.
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