Curried Sweet Potato and Lentil Soup (Gluten-Free, Vegan)

Warming, delicious Curried Yam and Lentil Soup (Gluten-Free, Vegan)

This soup was not actually demo'd in any of our cooking classes, but my good friend Mary Lou Johnson made it for a recent Church potluck and I feel that the recipe deserves to be on our website.  It's a 'brothy' curry soup, meaning that it isn't whirred up with a blender.  The flavours meld together so nicely, it was perfect during a time of joyful fellowship on a cool rainy day, and I'm sure you'll enjoy it too if you try it!

INGREDIENTS:

• 2 T. Coconut Oil
• 1 medium Onion, roughly chopped
• 3 cloves Garlic, minced
• 1 T. fresh Ginger, grated
• 2 T. Curry Powder
• 1 tsp. Celtic Sea Salt (and those 82+minerals)
• 1/s tsp. Black Pepper
• 4 chopped plum Tomatoes (or 1- 14 oz. can chopped Tomatoes)
• 1 C. dry Green Lentils
• 1 qt./liter of Vegetable Stock or Water
• 1- 14 fl.oz. C. Coconut Milk
• 3 Sweet Potatoes, peeled and cut into 1/2 inch pieces
• 1 small Zucchini, roughly chopped
• 1/2 C. Green Beans, cut in fours
• 12 C. Fresh Parsley, chopped

METHOD:

1. On medium-high burner, heat Coconut Oil in a saucepan
2. Add in Onion and cook, stirring occasionally until translucent, about 3 minutes
3. Add in Garlic and Ginger, and cook for 1 minute
4. Stir in Curry powder, Salt and Pepper and cook, stirring, until the powder darkens and is fragrant.(1-2 minutes)
5. Stir in Tomatoes and Lentils.
6. Add Stock and Coconut Milk.  
7. Bring to BOIL.  Partially cover and reduce to LOW so soup bubbles gently.
8. Cook, stirring occasionally, until Lentils begin to soften (about 15 minutes)
9. Stir in Potatoes, and more Stock (or Water) if mixture starts to look dry.
10. Cover and cook about 10 minutes.  Stir in Yams, Zucchini and Green Beans adding more Water if needed.  Keep it brothy!  
11. Cover and cook another 5 - 10 minutes until all vegetables are tender.  
12. Stir in Parsley, and Salt and Pepper to taste.

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