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When you’re in need of warming comfort food, but you also want healthy, this Coconut Sweet Potato Lentil Soup with Rice is just the soup recipe to make. All made in just ONE pot (or in your instant pot), in less than an hour, and using good for us ingredients like sweet potatoes, red lentils, warming spices, and creamy coconut milk. It’s cozy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and you’ll have the perfect healthy bowl of sweet potato soup for lunch or dinner.
When I get stuck creatively, I try to look at flavors and foods just slightly out of my comfort zone. I tend to fall back on cozy foods…pastas, creamy soups, and pretty much anything roasted. Those are my go-to’s and very much in my comfort zone.
This is why, when I get in a recipe rut, I love to step outside my box, and explore flavors I don’t use as often as I should.
Enter this soup.
Lately all I want to cook is the comfort foods I know and love. Which is totally fine, since I whole heartedly believe that you should make what’s inspiring you. With our cold, snowy weather I’m embracing all the comfort foods…after all, I think it’s what I’m best at!
That said, I was ready for a flavor switch up, and decided to explore some Indian inspired recipes.
Instead of googling anything, I text my soon to be sister (because my older brother is gettin’ married this summer!). Lyndsie is one of the more well-rounded eaters I know, and great for recipe ideas. She quickly responded with mulligatawny soup. At first I thought she spelled something wrong. But after some googling I discovered that mulligatawny soup is an East Indian curry soup. It’s traditionally made with veggies, sometimes lentils, sometimes apples, and coconut milk.
Honestly, I saw a ton of different versions online, so I’m not sure what’s really traditional. The point here is that I drew the inspiration for this soup from mulligatawny soup. This is not a mulligatawny soup, but it’s similar…ish, and 100% delicious.
When I set out to make this soup, I knew it needed to include three things: sweet potatoes, lentils, and rice.
I LOVE a rice based soup (have you made my favorite tortilla soup…or my wild rice soup?!). Since I haven’t made one in a bit, I knew using rice for this soup was key. I wanted lentils for protein, and sweet potatoes for, well, just because I love them…and they’re in season!
So those were my three must have ingredients. From here I built up the rest of the soup and it quickly came together.
You’ll start by cooking up some onions, garlic, and lots of ginger. These are major flavor boosters, so don’t skip them. Then toss in your sweet potatoes, yellow curry powder, and a pinch of cayenne for some heat. You could easily add some carrots and celery for extra veggies.
Add broth and red lentils, then simmer until the lentils are extra soft, which only takes about 15 minutes or so. You can also do this all in your instant pot (which I included directions for). But I honestly think it’s just as quick and easy to do this on the stove top.
Once the lentils are soft, stir in the full-fat coconut milk and some spinach, and simmer to warm through. And like that, the soup is done! I don’t like to add the rice directly to the soup. Instead I add the rice to bowls and then pour the soup over. This way the rice doesn’t soak up all the soup’s broth while it sits.
This soup is SO flavorful, SO full of color, and filled with good for us ingredients. Yet it feels totally comforting with the sweet potatoes, creamy coconut milk, and rice. I love serving it with my homemade naan (obviously). It’s our favorite over here.
Best part, well aside from all the deliciousness, this requires only one pot and is ready in less than 45 minutes. Perfect.
If you make this coconut sweet potato lentil soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How to Video:
Coconut Sweet Potato Lentil Soup with Rice from Half Baked Harvest on Vimeo.
Coconut Sweet Potato Lentil Soup with Rice
Servings: 6
Calories Per Serving: 1813 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 ounce) 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
Instructions
Stove-Top
- 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 cayenne 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 5 minutes. Remove from the heat and add the cilantro. 4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
Instant Pot
- 1. Set Instant pot to sauté. Add the olive oil and 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 cayenne and cook another minute. 2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
This post was originally published on October 11, 2018
I made this with kabocha squash instead of sweet potato, and stock powder + water (can’t buy liquid broth where I live). I also used about 3/4 can of coconut milk, a whole can felt like too much.
It definitely doesn’t look like the picture but it is delicious and super healthy! Thank you!
I am so glad this turned out so well for you Grace! Thank you so much! xTieghan
Made this tonight and I loved it! It comes together easily and it’s got a great mix of heartiness and spice. Perfect for chilly evenings. This will definitely be on repeat throughout the rest of fall and winter!
Yes! I am so glad you loved this Alexandria! xTieghan
Such an easy and delicious recipe! We made this for dinner tonight on the stove-top and it was a total hit! Can’t wait to make it again but next time I would want to make it with your homemade naan bread =)
Ps. I added around 200g of spinach and sprinkled a little dry chilli flakes for a little bit extra bite
Xx
Sarah
I am so glad you loved this and I hope you love it even more with the naan! My fav! Thank you Sarah! xTieghan
Question, do you use full fat coconut milk or is light coconut milk ok? Not sure if the calorie count is for full fat or if it makes a difference in the soup. Thanks!
Hi Hillary! I like to use full fat canned coconut milk, but I am sure using lite coconut milk will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Just made this! I don’t love chunky soups so after adding coconut milk but before spinach, I see the immersion blender to smooth it out. Then added spinach and when ready to eat a scoop of rice. Added much more pepper than suggested and it still isn’t spicy… great fall soup and quite easy!
Thank you! I am so glad you loved this! xTieghan
I have been cooking professionally and home for more than 30 yrs. And I would count this as one of my top 20 all time favorite things to make and eat. Perfect balance of flavors and textures. I will be happily making this in my meal rotation again and again…
I am so happy to hear that Wendy! Thank you so much! xTieghan
Holy crap this is so good! I substituted red curry and brown lentils and it turned out amazing! This is the best alternative to chili! This was a recipe loved by all, including my 2 year old who danced at his first bite!
Wow that is too cute! I am so glad you all loved this! xTieghan
I just made this – 10/15/2019. Out of this world!!!! Thank you.
Thank you so much Patricia! xTieghan
I’m in the process of making this soup and it smells wonderful! How many cups are considered a serving and does your calorie count include the rice?
Hi Kim! 2 cups is about 1 serving and no, the rice is not included. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I have such a hard time finding instant pot recipes that have lots of flavor! This was DELICIOUS! Thanks so much for posting, I will definitely be making this again :-)!
I am really happy to hear that! Thank you Brittany! xTieghan
Do you have the nutritional values for this soup recipe? Thanks!
Hi Robin! I am sorry, we only have the calories. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Is there a substitute for the sweet potato if you don’t like squash? thanks!
Hey Sarah! I would recommend using 4 chopped carrots and 1 bell pepper in place of the sweet potato. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can’t wait to make this. Soup time is here.
YES! Thank you Sylvia! xTieghan
Hi all! I absolutely loved making this fragrant and warming dish for the first chilly night in Nova. It’s so easy and delicious and comes together rather quickly. If you don’t like spicy food, I would recommend halvng the cayenne pepper and halving the ginger. Overall delish and kudos to the amazing talent behind Half Baked Harvest! ?
Hi Kim! I am so glad this turned out so well for you! Thank you! xTieghan
I made this tonight, and it was delicious! I think 10 minutes in the IP was a little long, though. Next time I’ll do 7-8. Served over a little bit of rice with a side of garlic naan, it was super hearty and filling. Spice was perfect, too. I can’t wait for the leftovers!
Thanks Melissa! X Kelly