Sweet Potato Lentil Coconut Soup

Comfort food season is upon us. I like the cosy kind. By cosy I mean comforting, bowl food, ideally with some body loving goodness that will leave me feeling full, satisfied and also give my body a little bit of what it needs to help fight off any potential autumnal and winter illnesses floating around! The more nutrients and colour the better!

This soup is loaded with lentils, sweet and kale, among other things, and also given an extra boost of fibre and Vitamin D by simply adding in Linwoods milled flax with Vitamin D! Such a handy one.

The ingredient might look kind of lengthy, but it’s a simple one. Also, of all the uncooked forms of legumes, maybe aside from peas, using uncooked lentils in soups, stews, curries, is just so economical and super easy as they cook a heck of a lot faster than the likes of chickpeas and other such beans.

Recipe created for Linwoods Health Foods, this is not a sponsored post.

Lentil Sweet Potato Coconut Curry Soup

Print Recipe

By Peachy Palate Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes

Ingredients

• 2 tbsp olive oil
• 1 white onion finely chopped
• 1 heaped tsp of grated ginger
• 2 cloves of garlic grated or minced
• 4 tbsp tomato paste
• 2 tbsp curry powder
• 200g green lentils, uncooked
• 1 can of full fat coconut milk
• 1 litre of vegetable stock or water
• 1 tsp salt
• 2 medium sweet potatoes, peeled and diced
• 2 handfuls of chopped kale; I used Lacinato Kale
• 2 heaped tbsp Linwoods Flaxseed with Vitamin D + more for serving

Instructions

1

Heat oil in a large pot over a medium heat. Add the oil, onion, ginger and garlic and cook for 5 minutes stirring often.

2

Add the tomato paste and curry powder and mix together. Add the rest of the ingredients aside from the flaxseed and kale.

3

Bring to the boil and simmer for 30 minutes or until the lentils and sweet potato are cooked through.

4

Add the chopped kale and cook for 5 more minutes. Stir in the milled flax and serve up!

5

Add a little chopped chilli, sesame seeds and more milled flax on top.