Ingredients

• 1 Tbsp Olive Oil
• 1 Yellow Onion diced
• 2 Garlic Cloves minced
• 1 stalk Lemongrass chopped into quarters and pounded with the back of a knife
• 1 Tbsp freshly grated ginger*
• 1 1/2 tsp Cumin
• 1 1/2 tsp Sea Salt
• 1 tsp Black Pepper
• 1 tsp ground turmeric
• 2 cups Red Lentils
• 1 qt Vegetable Broth
• 2 medium sweet potatoes peeled and chopped into 1-inch cubes
• 1 10 oz can Full-Fat Coconut Milk
• chopped fresh Cilantro
• Lime Wedges

Instructions

1. Heat olive oil in a large soup pot or Dutch oven. Add diced onions, minced garlic and lemongrass stalks and sauté until fragrant (about 2-3 minutes); then add the ginger and dry spices and stir to fully incorporate.
2. Add the lentils, broth, sweet potatoes and coconut milk and bring to a boil. Reduce heat, then cover and simmer for 25-30 minutes, (potatoes should be soft), stirring occasionally. Remove lemongrass stalks before serving and serve with fresh cilantro and grated lime zest if preferred.

1. Set Philips Multi Cooker to "Brown/Sauté” for 10 minutes and allow the cooker to preheat until the display shows 7 minutes remaining.
2. Add a bit of olive oil to the hot bowl of the cooker.
3. Add diced onions, minced garlic and lemongrass stalks to the bowl and sauté until fragrant (about 2-3 minutes); then, add the dry spices and ginger, and stir to fully incorporate.
4. Add the lentils, broth, sweet potatoes and coconut milk.
5. Stir to fully incorporate all the ingredients, then close lid and set Philips Multi-Cooker to “Soup/Stew” for 25 minutes.
6. Remove lemongrass stalks before serving.
7. Season to taste with salt and pepper. Garnish with fresh cilantro and serve with lime wedges. You can also grate fresh lime zest on top of soup before serving, if preferred.