Coconut Sweet Potato Lentil Soup with Rice

Why You’ll Love This Recipe

You’ll love this soup because it’s creamy, flavorful, and satisfying while still being packed with healthy ingredients. The sweet potatoes and lentils make it filling, while coconut milk adds richness and spice balances everything out. Plus, it’s naturally vegetarian and can be easily made vegan and gluten-free. It’s also a one-pot meal that’s easy to prepare on busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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
• 1 can (14 ounces) coconut milk
• 2 cups baby spinach
• 2 cups cooked basmati rice
• 1/3 cup fresh cilantro, chopped, plus more for serving
• Fresh naan, for serving

Directions

1. In a large pot, heat olive oil over medium heat. Add onion, ginger, and garlic, cooking until fragrant, about 3 minutes.
2. Stir in sweet potatoes, curry powder, cayenne, and a pinch of salt. Cook for another 2–3 minutes to toast the spices.
3. Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils and sweet potatoes are tender.
4. Stir in coconut milk and simmer for 5 more minutes.
5. Add spinach and cilantro, stirring until wilted. Taste and adjust seasoning.
6. To serve, ladle soup into bowls and top with a scoop of basmati rice. Garnish with extra cilantro and serve with warm naan.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Add chickpeas for extra protein.
• Swap spinach with kale or Swiss chard.
• Use brown rice or quinoa instead of basmati for variety.
• Add diced tomatoes for a tangy flavor.
• Blend part of the soup for a creamier texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring in extra broth or water if it thickens. For freezing, store the soup (without rice) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat before serving with fresh rice.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as you serve it without dairy-based sides.

Do I need to soak the lentils first?

No, red lentils cook quickly and do not require soaking.

Can I use green or brown lentils instead of red?

Yes, but the cooking time will be longer, and the soup will have a different texture.

Can I make this in a slow cooker?

Yes, cook on low for 6 hours or high for 3 hours, then stir in coconut milk and spinach at the end.

Is this soup spicy?

The spice level depends on the amount of cayenne used. You can make it mild or spicy to taste.

What if I don’t have curry powder?

You can use a blend of ground cumin, coriander, turmeric, and paprika instead.

Can I blend the soup?

Yes, blend partially or fully for a creamier consistency.

Can I prepare this soup ahead of time?

Yes, it reheats well and tastes even better the next day as the flavors develop.

Can I use light coconut milk?

Yes, but full-fat coconut milk gives a richer, creamier texture.

What sides go well with this soup?

Naan, roti, or a simple green salad pair perfectly.

Conclusion

Coconut Sweet Potato Lentil Soup with Rice is a comforting, nourishing dish that’s rich in flavor and easy to prepare. With creamy coconut broth, hearty lentils, and warming spices, it’s a recipe that will satisfy both body and soul. Whether served on a chilly evening or as a wholesome weeknight dinner, this soup is sure to become a favorite in your kitchen.

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