Let it simmer in the crockpot all day while you’re at work, and come home to this perfect spicy warming winter soup for dinner on a dark cold Canadian evening. Leftovers reheat beautifully.
Ingredients:
1/2 red onion, finely diced
112 g bottle of red curry paste
4 cups vegetable broth (4 cups water & 4 t bouillon paste)
400 ml can coconut milk
1 medium sweet potato, peeled and cubed
800 ml canned diced tomatoes
1.5 cup dry red lentils, rinsed
1 Tablespoon pureed garlic
1 Tablespoon pureed ginger
1 teaspoon dried coriander
Instructions:
- Prep vegetables and open cans. Rinse lentils.
- Whisk together red curry paste, vegetable broth paste, and coconut milk in a blender.
- Add everything to a large crockpot. Set to high and cook for 5 hours.
- If you don’t have a crockpot: Saute onions and seasonings in olive oil in a large pot. Add the rest of the ingredients, bring to a boil on high, lower heat and simmer for about 20 minutes until sweet potato is fork tender and lentils are cooked through.
Plum Hill 