Description
This comforting Coconut Sweet Potato Lentil Soup with Rice is a flavorful and nourishing dish that combines creamy coconut milk, sweet potatoes, red lentils, and fragrant spices. Perfect for a cozy meal, it’s packed with wholesome ingredients and served with basmati rice and fresh cilantro, complemented by warm naan bread on the side.
Ingredients
Scale
Soup
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cayenne pepper, more or less to taste
- 4 cups low-sodium vegetable broth or water
- 3/4 cup dried red lentils
- Kosher salt, to taste
- 1 can (14 ounce) coconut milk
- 2 cups baby spinach
- 1/3 cup fresh cilantro, chopped, plus more for serving
To Serve
- 2 cups cooked basmati rice
- Fresh naan bread, for serving
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook for 5 minutes until soft and translucent. Then add the grated ginger, minced garlic, and cubed sweet potatoes, cooking for about 2 minutes until fragrant.
- Spice and simmer: Stir in the yellow curry powder and cayenne pepper, cooking for an additional minute to release the spices’ aromas. Add the vegetable broth and dried red lentils to the pot. Season generously with kosher salt. Bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 15-20 minutes until the lentils are soft and the sweet potatoes tender.
- Finish the soup: Stir in the coconut milk and baby spinach. Cook for another 5 minutes until the spinach wilts and the soup is heated through. Remove from heat and add the chopped cilantro, stirring gently.
- Serve: Divide the cooked basmati rice among bowls and ladle the warm soup over the rice. Garnish each bowl with additional cilantro and serve alongside fresh naan bread. Enjoy your hearty and flavorful meal!
Notes
- You can substitute vegetable broth with water if you prefer a lighter soup.
- Adjust cayenne pepper to your preferred spice level, adding more for extra heat or less for a mild flavor.
- This soup can be made in an Instant Pot by using the sauté function for steps 1 and 2 and cooking under high pressure for 10 minutes, then finishing with coconut milk and spinach as described.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a gluten-free option, serve with gluten-free naan or skip the bread entirely.
Nutrition
- Serving Size: 1 bowl with rice (approximately 1.5 cups soup and 1/3 cup rice)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
