Makes 6 servings


  • 1 pound sweet potatoes, peeled and roughly chopped
  • 1 cup red lentils, picked over and rinsed
  • ½ cup dried apricots, quartered
  • ¼ cup chopped onion or shallots
  • ¼ to ½ tsp. Thai red chili paste
  • 4 cups chicken or vegetable broth
  • ¾ cup light coconut milk
  • ½ tsp. salt, plus more to taste
  • ½ tsp. ground black pepper
  • Chopped cilantro (optional)
  • 4 Tbsp. pomegranate juice or seeds (optional)


Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.


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