Curried Sweet Potato Lentil Dal Soup
Slightly spicy and full of flavor, this hearty soup is perfect for dinner when the weather is cool. Can be prepared in a pressure cooker or on the stove top.
Ingredients
- 2 medium sweet potatoes or yams chopped
- 1 large onion diced
- 1-2 cloves garlic minced
- 2 stalks celery sliced
- 1 tbsp curry powder
- 1 tsp garam masala add more if you like it spicy
- 1 tsp ginger powder optional, use fresh, minced
- 1 tsp ground cumin optional, use whole seeds
- 1 tsp corriander ground
- 1 tsp salt to taste
- 4 cups vegetable broth
- 3 cups lentils pre-cooked*
- 1 1/2 cups chana dal pre-cooked*
- 1-1 1/2 cups water
Instructions
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Chop and dice and mince.
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Place all ingredients (except spices) in your electric pressure cooker (see notes below for dried lentil, stove top cooking instructions)
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Add all the delicious smelling spices and stir well.
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Set pressure to 15.0 and the timer for 6 minutes.
It takes approximately 20 minutes for the pressure to build up and then 6 minutes to cook.
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You can let the steam release naturally or quick release (follow manufacturers instructions).
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Using a potato masher, mash some of the lentils, dal and potatoes to make a thicker soup.
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Serve with bread or corn muffins and a big green salad for a complete meal.
Recipe Notes
*I love having pre-cooked, frozen lentils and chana dal (see my blog post on bulk cooking beans) for days when I'm in a hurry because I can just toss them in frozen. If you don't have pre-cooked legumes, you can use just dried lentils (omit chana dal for this version - they take too long to cook).
Stove top method using dried lentils:
- Brown onions, garlic and celery in 2 tbsp water or broth in a large pot or Dutch oven.
- Rinse and pick through 1/2 package (8 oz) lentils.
- Add lentils and remaining ingredients plus an additional 2 cups of water.
- Bring soup to a boil and simmer for 45-60 minutes until the lentils are tender and well cooked.
- Using a potato masher, mash some of the ingredients to make a thicker soup.
ENJOY!
