With plant-based protein and Vitamin C-rich veggies, this brightly flavored Red Lentil Soup—with sweet potato, ginger, and coconut— is a perfect fast family dinner ready in less than 30 minutes.
Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook, covered, for 10 minutes.
Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Cook 10-15 minutes or until the lentils are soft and starting to break down.
Stir in the coconut milk and puree smooth. (You can also serve this chunky!) Serve warm.
Notes
Store any leftovers in an airtight container in the fridge for 3-5 days.
Puree with an immersion blender, or let cool slightly and puree in a regular blender.
Omit the turmeric if you don't have it.
Swirl in plain yogurt if desired.
Serve in a small cup, bowl, or reusable pouch for little kids.
Try as a sauce for rice or pasta, or with crackers or toast as a dipper if the kids aren't big fans of soup.