Ingredients
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1/2 (8.8 oz) pkg naan
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2 tbsp olive oil, divided
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2 medium sweet potatoes
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1 yellow onion, chopped
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2 cloves garlic, chopped
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1 (1/2-inch) slice fresh ginger, peeled and chopped
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2 tbsp tomato paste
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1 tbsp mild curry powder
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3/4 cup red lentils
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3 cups low-sodium vegetable broth
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1 (13.5 oz) can lite coconut milk, shaken
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3 tbsp chopped green onions
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Crushed red pepper, to serve (optional)
Steps
1
Preheat oven to 350°F. Cut the naan into 1-inch pieces. On a rimmed baking sheet, drizzle naan with 1 tbsp oil. Season with salt and pepper. Bake 10–12 min., until browned in spots, flipping once halfway through. Meanwhile, peel and cut the sweet potatoes into 2-inch pieces.
2
In a medium Dutch oven, heat remaining 1 tbsp oil on medium-high. Add the onion, garlic, and ginger. Cook 5–7 min., until softened, stirring occasionally. Season with salt and pepper. Stir in the tomato paste and curry powder. Cook 1 min., until fragrant.
3
To Dutch oven, add chopped sweet potatoes, lentils, vegetable broth, and coconut milk. Bring to a boil on high, then reduce heat and simmer 18–20 min., until sweet potatoes and lentils are tender, stirring occasionally. Season soup with salt and pepper. Using an immersion blender, purée soup until smooth. Ladle soup into bowls and top with naan croutons, green onions, and crushed red pepper, if desired.
