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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
Ummmm, YUM! I made this soup this afternoon and we had it for dinner tonight. I’m not a huge sweet potato person, so I substituted it with butternut squash. I also added quartered mushrooms.
My husband said it was the best meal he’s had in a loooooong time. Next time I’ll add just a pinch of cayanne-it was too spicy for our 3 kids. We had cottage cheese on hand -so I added some to the kids bowls to turn down the heat. I was amazed at how simple and easy this was. Perfect for a fall evening.
That is so great! I am so glad you loved this recipe, Dea! Thank you so much!
I absolutely love all of your recipes and have been a longtime follower. I have to say, I made this for dinner this week along with your recipe for homemade naan…and Oh-my-goodness! It seriously was maybe the best recipe I’ve made in a long time, and I also love that it’s vegan! Props on another fantastic recipe- you continue to amaze me.
Wow I am so happy to hear that Caitlin! Thank you so much!
I Made this soup the other morning and it really was is quick and easy as the recipe says! I made it start to finish in under 30 minutes ( 35 counting cleanup which wasn’t too bad considering it was just one pot and a cutting board and knife). I had Dinner done before 8 AM! Boy was it delicious, I served it over brown rice and topped with Greek yogurt and some tomatoes out of our garden. I did add some carrots to the recipe and I use kale instead of spinach Which i think it made it even extra hearty
I love that! I am so glad this turned out amazing for you, Megan! Thank you so much!
Added ground turkey to this and it was SO SO GOOD. The flavors/textures were not like anything I’d had in a soup, and everyone loved it! Can’t wait to eat my leftovers for lunch today… make this soup it’s so good!
Thank you so much Grace! I am so glad you loved this and hope you enjoy the leftovers!
Made this soup last night and put it kn my crock pot for an all nighter. About 8 hours later on low it seriously was so good and since it’s just starting to get chilly it was the best first soup to start off my fall season. Even hubby approved. Thanks for the inspiration.
Thank you so much Denece! I am so glad you loved this soup!
I made this while visiting my friend in a Lake Tahoe in a crisp fall evening after a days hike. Her diet is vegan and gluten free so u made this sans naan. It was a touch spicy for me but well loved by all. Really easy to throw together in one pot!
I am so glad you still loved this Danielle! Thank you!
I made this tonight to keep me full and healthy and have a few more servings during the week. Loved it. Was so delicious and savory. I wanted to curl up in it.
Thank you Lora!
I just made this and it’s delicious. I ended up using my immersion blender to puree everything but the spinach and cilantro. It’s very warming and cozy. Can’t wait to serve it with warmed naan! Thank you for the recipe!
I am so happy to hear that Bailey! Thank you so much!
Made this last night and it’s so delicious! I love how easy it is to throw together in the Instant pot, even when we didn’t feel like cooking this was totally doable. Perfect for lunch leftovers too 🙂
Thank you Stephanie!
I made this yesterday and it is wonderful! I used green lentils instead of red since that’s what I had on hand, and had no issues with the replacement. Reheats great for lunch.
I am so happy to hear that! Thank you so much Beth!
I love rice and lentil bowls so much! I usual cook them by colour depending of the veggis and spices I put in them and the vibrant yellow colour of this one looks delicious!
thanks for sharing the idea!
Thank you so much Susanna!
Hi! I’m so excited to try this- do you think butternut squash could be subbed for the sweet potato? I just have some on hand. Thanks!
Hey Lauren! Butternut squash will be great! Sub an equal amount, about 3 cups cubed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this tonight! It was perfect for 40 degree weather! Thanks for sharing!!
Thank you so much Amy! I am so glad you enjoyed this!
Any reason you can’t use a brown lentil instead of red? And are you using dry lentils in your recipe or have they been hydrated already?
HI! You can use brown or green lentils and yes, I am using dried lentils. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I just finished eating my first bowl of this soup. Thank you for such a great recipe. It’s my first soup as a vegan.
I omitted the rice. I decided that some of the meals I will put it over cooked rice.
I am so glad you loved this Cyndy! Thank you so much!