by Mar 3, 2019Soup

I adapted this recipe from one I found in the New York Times. Sherry loves this! The original recipe calls for double the amount of coriander, cumin, turmeric and ginger. Add more than the 1 teaspoon of each, if you like.




  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1 or 2 medium sweet potatoes; peeled and finely diced
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 or 2 jalapeno’s, seeded and finely chopped
  • 1 cup red lentils
  • 1/4 teaspoon cardamom
  • 1 teaspoons ground coriander
  • 1 teaspoons ground cumin
  • 1 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 1 cup canned chopped tomatoes
  • Salt
  • 3 tablespoons chopped cilantro
  • Pieces of coconut flesh from a fresh coconut (optional)



Sauté onion in a bit of oil until softened. Add sweet potato, and cook another 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.


Finely dice  the jalapenos and add along with lentils, cardamom coriander, cumin, turmeric and ground ginger. Stir until well mixed; then add tomatoes and 4 cups of water. Simmer uncovered for  25 minutes or longer, stirring frequently until lentils and potatoes are soft.
Season to taste with salt. Cook gently until thickened. and continue to simmer until mixture has thickened, about 10 minutes. Stir to blend. Simmer longer if too soupy.
Serve hot garnished with a sprinkling of chopped cilantro and bits of coconut (optional) hot.