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The FFG Seasonal Recipe

The FFG Seasonal Recipe

| November 08, 2019
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There's more to life than money!  Take some time to enjoy this wonderful Fall recipe...

Curried Red Lentil and Sweet Potato Soup

Rich coconut milk makes this soup filling and fragrant.

Ingredients (Serves 4)

1 can full-fat coconut milk

1 medium onion, diced

1 Tbsp minced ginger

4 cloves garlic, minced

1 Tbsp Thai red curry paste

2 medium sweet potatoes, peeled and cut into 2” chunks

1 cup red lentils

3 cups water

2½ tsp salt

1 tsp Siracha sauce

Juice of ½ lime

Chopped cilantro and lime wedges, for serving

Directions

Open can of coconut milk (do not shake). Spoon 1 tbsp fat from top of can into large Dutch oven or heavy-bottomed saucepan.

Once fat sputters, add onion; cook until translucent, 3-5 minutes. Add ginger and garlic; cook 1 minute. Add curry paste; stir until combined. Add sweet potatoes, lentils, remaining coconut milk, water and salt.

Bring to a boil, reduce to simmer, cover and cook, stirring often, until sweet potatoes fall apart (about 30 minutes). Stir in Siracha and lime juice. Mash with potato masher until chunky. Season to taste.

Serve topped with chopped cilantro and lime wedges.

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