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Curried Sweet Potato Lentil Soup with Yogurt
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup dried red lentils, rinsed
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Add the cubed sweet potatoes, rinsed red lentils, curry powder, and salt. Stir everything together so the spices coat the vegetables and lentils.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until the sweet potatoes are tender and the lentils have broken down slightly.
  • Remove the pot from the heat. Ladle the soup into bowls and top each serving with a generous spoonful of plain Greek yogurt.

Notes

Let the soup cool fully before dividing it into meal prep containers so the yogurt stays fresh when added later. Stir in a little extra broth when reheating if the lentils have thickened too much overnight. Use Greek yogurt rather than regular yogurt for the best protein boost and creamier texture.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife