Thai Curry Sweet Potato & Lentil Soup

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

This comforting soup is also so good for you! Packed with sweet potatoes, lentils and carrots, spiced with curry paste, fish sauce and lime juice, and finished off with creamy coconut milk, this soup comes together quickly!

Author: Denise

Recipe type: Soup

Cuisine: Thai

Serves: 4-6

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, sliced
• 1 tbsp ginger, peeled & diced into small pieces
• 1 tbsp Thai red curry paste {I like this brand}
• 1 medium sweet potato {500g}, peeled and diced into ½ inch cubes
• 2 medium carrots, peeled and diced
• 3 cups stock {veggie or chicken}
• ¾ cup dried red lentils
• 1 tbsp fish sauce
• 1 tbsp lime juice

After simmering:

• 1 can light coconut milk {400mL}
• ¼ tsp salt {or more; to taste}
• 1 tsp lime juice
• 1 tsp fish sauce

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
3. Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
4. Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
5. Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice and fish sauce to taste.http://sweetpeasandsaffron.com/

I am Beautiful...

Say "What" one more time! haha

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Little Friends

Caramel Banana Upside Down Bread

 

Ingredients

• ½ cup packed brown sugar
• 3 tablespoons unsalted butter, cut into several pieces
• About 2 bananas, sliced in ¼ inch rounds
• ½ cup chopped walnuts or pecans (optional)
• 1½ cup whole wheat flour
• ¾ cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup mashed overripe bananas
• 2 large eggs
• ⅓ cup coconut oil or oil of choice
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
• For the Caramel Glaze:
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Instructions

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).http://www.daringgourmet.com/

Bloom where you are planted

Zucchini Lasagna

Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 

Ingredients:  

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.



Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 


In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
http://www.skinnytaste.com/