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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
This is absolutely delicious–comforting and perfect for a cold, rainy week.
Thank you!! xTieghan
When do we add the basmati? Do we cook it in with the lentils? it doesn’t say.
Hey Emilie,
As stated in step 4, serve the soup over the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for my birthday dinner–best choice! So easy in the Instant pot! Thank you for a fun memorable meal. . Perfect heat, and flavor combinations.Can’t wait to make it again!
Thank you Emily! xTieghan
I love this, thank you! I have made it twice now since discovering it 2 weeks ago, the perfect fall soup. If I added chopped carrots to it, do you have a suggestion of when to add them (with the onions?) and would it affect the simmering time? Mmmmmmmm….
Hey Maddie,
I would go ahead and add them with the onions, sounds like a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this! Had all of the ingredients on hand and was so simple to put together. Going to freeze some of the leftovers. Perfect for a chilly, rainy night here in Brooklyn 🙂
Oh so perfect for a chilly day!! I am really glad this turned out so well for you, Cathy! xTieghan
This is one of my favorites! I love soups but I hate being hungry two hours later. Not with this one, it is so bountiful and chunky. The lentils and sweet potatoes give it such texture and substance. It’s so good you don’t even realize how healthy it is! I substituted spinach for kale because that’s what I had in my fridge. Super easy to whip together after a long day at work.
Yes! I am really glad this recipe turned out so well for you Yvonne! Thank you! xTieghan
Made tonight in the instapot. Used kale rather than spinach & a lot of cayenne because spicy is my favorite. So excited for my leftovers during lunch tomorrow. I am really loving the instapot cooking instructions along w/ additional cooking methods. & the vegetarian friendly recipes!
Thank you so much Macie! I am really glad this recipe turned out so well for you! xTieghan
Delicious especially on the dreary day So happy for leftovers
Thank you so much Marie! I am really glad this turned out so well for you! xTieghan
This is delicious. I think I would prefer with carrots instead of sweet potato. I love my sweet potatoes but prefer them roasted. It is fairly hot, I will tame cayenne next time.
Thank you so much Helen! xTieghan
This is SO GOOD. I want to share the recipe with everyone but also share it with no one… so I can make it for my friends and family and they will love me forever. 😉
This is going to be on a regular winter rotation at my house!
Thank you so much Joelle! xTieghan
I keep coming back to this soup and probably make it once a month, even in summer! I love how flavorful it is and the great nutrition I know I’m getting from it. My seven-year-old even said it “smells delicious, but I’m still not going to eat it.”
In time, kiddo. In time.
Haha that is too cute! I am really glad this has been turning out so well for you, Meagan! Thank you! xTieghan
Can you add a base of carrots and celery with the onion ? I love this dish!
Hey Allie,
Sure that would be a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another winner! The flavors of the soup along with the homemade Naan were amazing!! The entire family approves!
I am so happy this turned out so well for you, Kristin! Thank you! xTieghan
Is this freezer friendly?
It’s absolutely delicious! I just made it and love it!
Hey Amy,
I would freeze this keeping the rice separate. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love your recipes….been eating more plant based so was excited that you posted this. I did not have broth so used water…just had to compensate with a touch more salt. Delish. I topped mine with cilantro, toasted cashews, and siracha….(not that it needed any more help). Really enjoyed. Thank you for your recipes and for your kind, genuine personality.
Amazing! Thank you so much for trying this one, Annette! xTieghan