PREP TIME: PREP TIME 20 MINS TOTAL TIME: 1 HOUR SERVINGS: 6
NUTRITION FACTS PER SERVING: 324 CAL 13 G PRO 48 G CARB 9 G FIBER 10 G FAT 4 G SAT FAT 617 MG SODIUM
INGREDIENTS
2 TBSP CANOLA OIL
1 MED ONION, ROUGHLY CHOPPED
3 CLOVES GARLIC, MINCED
1 TBSP MINCED FRESH GINGER
2 TBSP CURRY POWDER
4 PLUM TOMATOES CHOPPED
1 CUP DRIED LENTILS
1 QT UNSALTED VEGETABLE STOCK OR WATER
1 CAN (14 FL OZ) LIGHT COCONUT MILK OR 1 1/2 C STOCK OR WATER
1 LB SWEET POTATOES PEELED AND CUT INTO 1/2 INCH CHUNKS
1 SMALL ZUCCHINI ROUGHLY CHOPPED
1/2 CUP GREEN BEANS, CUT INTO THIRDS
1/2 CUP CHOPPED CILANTRO OR FRESH PARSLEY
PREPARATION
HEAT OIL IN DEEP SKILLET OR MED SAUCEPAN OVER MED-HIGH HEAT.
ADD ONION AND COOK, STIRRING, OCCASIONALLY UNTIL SOFT AND TRANSLUCENT, ABOUT 3 MINS. ADD GARLIC AND GINGER AND COOK 1 MIN LONGER.
STIR IN CURRY POWDER. 1TSP SALT AND 1/2 TSP PEPPER. COOK STIRRING FREQUENTLY, UNTIL CURRY POWDER IS DARKENED AND FRAGRANT, 1 AND 2 MINUTES.
STIR IN TOMATOES AND LENTILS. ADD STOCK AND COCONUT MILK. BRING TO A BOIL. PARTIALLY COVER AND REDUCE HEAT TO LOW SO SOUP BUBBLES GENTLY.
COOK SOUP, STIRRING OCCASIONALLY, UNTIL LENTILS BEGIN TO SOFTEN, ABOUT 15 MINS. STIR IN SWEET POTATOES AND MORE STOCK OR WATER IF MIXTURE LOOKS DRY.
COVER AND COOK ABOUT 10 MINS . STIR IN ZUCCHINI AND GREEN BEANS, ADDING MORE WATER IF NEEDED TO KEEP IT BROTHY. COVER AND COOK UNTIL LENTILS AND ALL VEGETABLES ARE TENDER. 5 TO 10 MINS LONGER. STIR IN CILANTRO AND SALT AND PEPPER TO TASTE.