Next Post
Milk Chocolate Stuffed Jack-O’-Lantern Cookies.
This post may contain affiliate links, please see our privacy policy for details.
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’ve made this several times in the past two months.
It’s so good! Doesn’t even need the rice. Outstanding!
Hey Stephanie,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Cooked rice shouldn’t be an ingredient, nobody has cooked rice in their fridge. Step one should be to cook the rice, or it will get forgotten (not mentioned in the last step) like I just did.
Hey Matt,
Sorry for the confusion, cooked basmati rice is an ingredient, which would indicate that in order to make the recipe you will need cooked basmati rice:) xTieghan
This was one of the BEST soup recipes I’ve ever tried — and I’m a crazy soup lady!! I was a little skeptical of all of the 5 star reviews since this recipe sounded fairly simple, but it greatly exceeded my expectations. It was sooo filling, rich, and flavorful. Even my meat-eating boyfriend couldn’t stop raving about how delicious it was. This recipe will be added to my staple soups from now on!!
Hey Zoe,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
This was so easy to make and oh so yummy! Thanks!
Hey Eva,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Can I use green lentils?
Hey Laura,
I have not tested this with green lentils, but I am sure it would work just fine. I hope you love the recipe, please let me know how it turns out! xTieghan
Just made this last night. Pretty much followed the recipe exactly except realized last minute that I did not have spinach or curry powder. Instead of going to the store, I just subbed turmeric instead and threw in some peas and cauliflower for some extra veggies and was very hesitant about it as it was cooking. Honestly, it was freaking GOOD! We are not a vegetarian household but are not exclusive to any diet. Just wanted to write up a review because it is that good. If you are on the fence about this one….you will not regret it.
Served over rice and was a bomb dish! 🙂
Hey Carrie,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This soup is SO good, and so easy. I love recipes that I can throw everything in one pot. I added a little Garam Masala and extra cayanne for some more kick. Definitely going to make this again!
Hey Elizabeth,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Inexperienced cook here. When you say set instant pot to sauté in step 3, should it be low, medium, or high? Thanks!
Hey Kris,
The instant pot won’t give you an option for that, you will just select “sauté”. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I didn’t use rice but would give this 10/10 as usual!
Hey Kara,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was delicious!! Made exactly to the recipe. Great on a snowy night-wonderful flavors and good for your too with all the vegetables. Will definitely make again and again. Thanks for sharing with everyone. (I’ve also passed along your pumpkin sage and fontina lasagna to many friends this winter!)
Hey Lisa,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Love this soup!! It is so yummy, hubby has to have meat so I paired with lamb meatballs.
Hey Amanda,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
This is probably one of my favorite soups, it’s so delicious and I love the flavor combinations! I like to add turkey meat to this dish to make it heartier and a quinoa, brown rice blend. Thank you for another amazing recipe!
Hey Nancy,
I am so glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Just made this today, single digit temp day – COLD and this is sooooo yummy. Perfect for a Sunday.
Hey Shannon,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Soo easy and delicious. Super healthy too.
Thanks so much Jocelyn!! xTieghan
This is perfect! I used frozen collard greens instead of spinach, plain water instead of stock,
and brown lentils instead of red, but otherwise didn’t change a thing. I think you could easily add chicken to this for the ones who insist on meat, but I plan on making this on a regular basis.
Hey Allison,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan