Thai Sweet Potato And Lentil Dinner Soup Recipe

About this recipe

A hearty and flavorful gluten-free Thai-inspired soup featuring sweet potatoes, red lentils, and coconut milk. Perfect for a satisfying vegetarian dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 250 g Pluckk Ozone Washed Sweet Potato
• 250 ml Coco Mama Coconut Milk
• 2 ltr Figaro Extra Light Olive Oil
• 500 g 24 Mantra Organic Malka Masoor
• 200 ml Japanese Choice Gluten Free Soy Sauce
• 1 pack (100 g) Eastern Dry Ginger Powder
• 60G Primi Piatti Red Chilli Flakes
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. Heat 1 tablespoon of Figaro Extra Light Olive Oil in a large pot over medium heat. Add 1 cup of diced Sambar Onion and sauté for 5 minutes until softened.
2. 2. Stir in 2 minced garlic cloves, 2 diced Orange Carrots, and 1 teaspoon of Eastern Dry Ginger Powder. Cook for another 2 minutes until fragrant.
3. 3. Add 1 tablespoon of Primi Piatti Red Chilli Flakes and a splash of Coco Mama Coconut Milk. Stir well and cook for 1 minute to release the flavors.
4. 4. Add 1 peeled and diced Pluckk Ozone Washed Sweet Potato, 1 can of Coco Mama Coconut Milk, 3/4 cup of 24 Mantra Organic Malka Masoor, 1 tablespoon of Japanese Choice Gluten Free Soy Sauce, and 1 tablespoon of Dabur Hommade Lemon Juice. Stir, cover, and bring to a boil. Reduce the heat and simmer for 20 minutes until the sweet potatoes and lentils are tender.
5. 5. Pour in 1 can of Coco Mama Coconut Milk and stir to combine. Heat through for 2-3 minutes.
6. 6. Serve the soup warm, garnished with fresh herbs or lime wedges if desired.