Curried Sweet Potato, Carrot and Red Lentil

Vegetarian and gluten free recipe Author: Julie Van Rosendaal

Makes about 4 servings


  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 Tbsp (15 ml) grated fresh ginger
  • 1 Tbsp (15 ml) canola oil
  • 2 carrots, peeled and diced
  • 1 sweet potato, peeled and diced
  • ½ cup (125ml) red lentils, rinsed
  • 1 tsp (5 ml) curry powder, or more to taste
  • 4 cups (1L) chicken or vegetable stock
  • ½ cup (125mL) plain yogurt or whipping cream (35% MF)
  • Salt to taste


  1. In a large pot over medium heat, sauté the onion, garlic and ginger in the oil, until the onion is soften.
  2. Stir in the carrots, sweet potatoes, lentil and curry powder.
  3. Add the stock and 1 cup (250mL) water. Bring to a boil over high heat, then reduce the heat to medium-low.
  4. Simmer, uncovered, until the lentils are tender, about 35 minutes.
  5. Pureé until smooth. Add yogurt. Reheat over medium heat (without boiling), and add salt to taste.
  6. Ladle up a bubbly bowl of sweet lentil soup.

Recipe Source: The Soup Sisters Cookbook