Dice onion. Peel and dice carrots and sweet potatoes. Mince garlic.
Heat oil in a large soup pot over medium-high until the oil shimmers.
Add onions and carrots; cook until onion is golden brown and softened.
Add sweet potato and garlic. Cook for 2-3 minutes more.
Add spices: curry, cumin, red pepper flakes, salt, pepper. Mix well and cook for 1 more minute.
Add in vegetable stock. Scraping the bottom of the pan to deglaze.
Mix in lentils.
Cover pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.
Add coconut milk and simmer 5 minutes more.
Spoon out into 8 bowls and top with a dollop of yogurt. Enjoy!
Serving Size 1 cup
Servings 8
- Amount Per Serving
- Calories 239
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 358.3mg15%
- Potassium 600mg18%
- Total Carbohydrate 32.5g11%
- Dietary Fiber 13g52%
- Sugars 4.5g
- Protein 12.6g26%
- Calcium 5%
- Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Dice onion. Peel and dice carrots and sweet potatoes. Mince garlic.
Heat oil in a large soup pot over medium-high until the oil shimmers.
Add onions and carrots; cook until onion is golden brown and softened.
Add sweet potato and garlic. Cook for 2-3 minutes more.
Add spices: curry, cumin, red pepper flakes, salt, pepper. Mix well and cook for 1 more minute.
Add in vegetable stock. Scraping the bottom of the pan to deglaze.
Mix in lentils.
Cover pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.
Add coconut milk and simmer 5 minutes more.
Spoon out into 8 bowls and top with a dollop of yogurt. Enjoy!