Curried Red Lentil Soup

Name: Curried Red Lentil Soup
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped red onion; 2 cloves garlic, minced; 6 cups water; 1 1/2 cups dried red lentils, rinsed and sorted; 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 cinnamon; 1/4 teaspoon ground nutmeg; 6 to 8 ounces Swiss chard or spinach; Juice of 1 lemon or lime; Salt to taste

December 9, 2011

Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Serve with Chapatis (page 158) or a store-bought flatbread.

Recipe notes

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