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Julia Clukey's recipe for Curried Sweet Potato Lentil Soup

3:32 PM, Jun 12, 2013   |    comments
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JULIA CLUKEY'S RECIPE FOR CURRIED SWEET POTATO LENTIL SOUP

For more information on Julia Clukey click here: JULIA CLUKEY

Curried Sweet Potato Lentil Soup

SERVINGS: 8
COOK TIME: 75
TOTAL TIME: 90

INGREDIENTS
2 tablespoons butter or margarine
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces
1 large onion (12 ounces), cut into 1/4-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
6 cups water
Yogurt, toasted coconut, lime wedges (optional)

PREPARATION
1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.
2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.

SERVING SUGGESTION
Serve as a side

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 295
Total Fat: 5 g
Cholesterol: 8 mg
Sodium: 646 mg
Carbohydrates: 15 g
Protein: 15 g


 

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