Curried Red Lentil Soup with Sweet Potatoes and Greens

[Guest guest]

This is for Sylvia with her 50 lb bag of lentils (smile). It was originaly

posted to MAM by susanjean.

 

BL

 

CURRIED RED LENTIL SOUP WITH SWEET POTATOES AND GREENS

6 servings

 

2 tablespoons light olive oil

1 cup chopped red onion

2 cloves garlic, minced

1 1/2 cups red lentils, rinsed

2 large or 3 medium sweet potatoes, peeled and diced

1 teaspoon grated fresh ginger

2 teaspoons good quality curry powder, more or less to taste

1/2 teaspoon ground coriander

1/4 teaspoon each cinnamon and nutmeg

6 to 8 ounces Swiss chard, escarole, or spinach

Juice of 1 lime

Salt to taste

 

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat

until golden brown, about 10 minutes. Add 6 cups water, plus the lentils, sweet

potatoes, and seasonings. Bring to a simmer, then simmer gently, covered, until

the lentils are mushy and the potatoes are done, about 25 minutes.

 

In the meantime, wash the greens, remove their thick mid-ribs, then slice them

into narrow shreds about 2 inches long. Stir into the soup along with the lime

juice. If the soup is too thick, adjust the consistency with a small amount of

water.

 

Continue to simmer gently until the greens are just done, about 10 to 15 minutes

for Swiss chard and escarole, 5 minutes for spinach. Season to taste with salt.

Serve at once, or let the soup stand for an hour or two, then heat through as

needed.

 

Per serving: Calories: 199; Total fat: 5 g; Protein: 8 g; Carbohydrate: 33 g;

Cholesterol: 0 g; Sodium: 111 mg

 

 

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What does Yhwh Elohim require of you?

To act justly

and to love mercy

and To walk humbly with your Elohim.

 

Baruch haba b'shem Adonai

 

hahcim (Micah) 6:8

 

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