Homemade Peanut Curry Lentil Soup
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Peanut Curry Lentil Soup is a soup recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 5 to 6 cups vegetable broth
- 1 1/4 pounds sweet potatoes, peeled and diced into ¾-inch cubes
- 3/4 cup brown lentils
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can full-fat coconut milk
- 2 cups chopped fresh kale
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons lime juice (approximately 1 lime)
- fine sea salt and freshly-ground black pepper
- toppings: chopped fresh cilantro and finely-chopped peanuts
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Let it bubble gently. Tip in the vegetable broth, sweet potatoes, lentils, curry paste and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently), cover, and cook for about 20 to 25 minutes or until both the lentils and sweet potatoes are tender.
Finish. Stir in the coconut milk, kale, peanut butter and lime juice until completely combined. Taste and season the soup with salt and pepper, if needed. Feel free to also add in more curry paste or peanut butter to taste.
Plate Plate warm, garnished with cilantro and chopped peanuts, and enjoy!
