Coconut Sweet Potato Lentil Soup with Naan Bread
Recipe for the week of November 11, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
6servings 20 minutes
Cook Time
30minutes
Servings Prep Time
6servings 20 minutes
Cook Time
30minutes
Ingredients
For the Soup
  • 2tablespoons olive oil
  • ½ yellow onionchopped
  • 1inch gingerpeeled and minced
  • 2 garlic clovesminced
  • 2 sweet potatoespeeled and cubed
  • 1tablespoon curry powder
  • 4cups vegetable broth
  • ¾cup dried red lentils
  • ¼teaspoon Salt
  • 14ounces coconut milk
  • ½bunch Fresh cilantrochopped
For the Naan
  • 2 ½cups all purpose flour
  • 1teaspoon white sugar
  • ½teaspoon baking soda
  • ½ + ¼teaspoon Salt
  • ½cup plain yogurt
  • ¼cup water
  • 1tablespoon vegetable oil
Masters – Cilantro Lime Rice
  • 1cup long grain rice
  • 1 ½cups water
  • 3teaspoons olive oildivided
  • 1 garlic clovefinely minced
  • 2 green onionsfinely chopped
  • ¼teaspoon Salt
  • ½ limezested and juiced
  • ½bunch Fresh cilantrofinely chopped
  • ¼teaspoon Salt
  • ½ limezested and juiced
  • ½bunch Fresh cilantrofinely chopped
Instructions
For the Naan
  1. In a large bowl, mix together flour, baking soda, sugar, and salt. Stir to combine well.
  2. Add yogurt and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough. Cover with a damp towel and set aside in a warm place for 25-30 minutes.
  3. Heat a flat non-stick pan. Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to ¼ inch thickness without applying too much force. Use a little dry flour if the dough is sticky.
  4. Heat a non-stick pan over medium-high heat until it is nice and hot. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a parchment lined baking sheet. Then lightly cover the naan with a clean towel so that it stays warm. Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot.
For the Soup
  1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cook another minute.
  2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
  3. Stir in the coconut milk and spinach, cook for 5 minutes. Remove from the heat and add the cilantro.
  4. To serve, divide soup among. Garnish with cilantro. Serve with Naan on the side. Enjoy!
Masters Only
  1. Combine the rice, water, and olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes.
  2. Uncover and fluff with a fork. Add the garlic, green onions, and stir to combine. Let cool for 1 minute, then add the salt, lime zest, lime juice, and cilantro. Stir to combine and season to taste.