I originally came across this soup recipe on Bon Appétit and made a few tweaks to suit my preferences. It comes together quickly in one pot, is full of flavor, and feels satisfying without being heavy. I love pairing it with a bed of jasmine rice and a side of caramelized sweet potatoes which complement the dish beautifully.

Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 large garlic cloves, minced
• 2 teaspoons ground ginger (or about a 2½-inch piece fresh ginger, finely grated)
• 1 tablespoon curry powder
• ¼ teaspoon crushed red pepper flakes
• ¾ cup red lentils, rinsed
• 1 (15-ounce) can crushed tomatoes
• 2½ cups water
• 1 (13.5-ounce) can unsweetened coconut milk (shake very well)
• ½ cup cilantro, finely chopped
• Salt and black pepper, to taste
• Lime wedges, for serving (optional)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until soft and lightly golden, about 8 minutes.
2. Add the garlic, ground ginger, curry powder, and crushed red pepper flakes. Cook, stirring, until fragrant, about 1–2 minutes.
3. Stir in the lentils and cook for about 1 minute to coat them in the spices.
4. Add the crushed tomatoes, water, and chopped cilantro. Season lightly with salt and a dash of black pepper (start with about 2 teaspoons salt and build to taste), then stir to combine.
5. Shake the coconut milk very well to remove any clumps, then pour it into the pot and stir until smooth.
6. Bring to a gentle boil, reduce heat, and simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened, about 20–25 minutes.
7. Taste and adjust seasoning with more salt and pepper as needed.

Caramelized Sweet Potatoes

Ingredients

• 2 Sweet potatoes
• Olive oil
• Salt
• Butter
• Cheese of choice (optional — Monterey Jack recommended)

Instructions

1. Wash the sweet potatoes thoroughly and cut each one in half lengthwise, leaving the skins on.
2. Drizzle olive oil over the sweet potatoes and season all sides with salt.
3. Line the air fryer basket with foil, then place the sweet potatoes cut-side down in the tray.
4. Air fry at 400°F for 30 minutes, checking halfway through.
5. Once cooked, add a few small pieces of butter on top while hot.
6. Optional: add cheese of choice and let it melt before serving.

To serve: Serve the soup over a bed of jasmine rice, with caramelized sweet potatoes on the side and lime wedges for finishing.