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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.

side angle photo of Coconut Sweet Potato Lentil Soup with Rice

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.

overhead photo of Coconut Sweet Potato Lentil Soup with Rice in soup pot

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.

side angle, close up photo of Coconut Sweet Potato Lentil Soup with Rice

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.

Coconut Sweet Potato Lentil Soup with Rice with hands on bowl

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.

overhead photo of Coconut Sweet Potato Lentil Soup with Rice

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.

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Ingredients

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!
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horizontal photo of Coconut Sweet Potato Lentil Soup with Rice
This post was originally published on October 11, 2018
4.33 from 1432 votes (1,151 ratings without comment)

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Comments

  1. Made this last night for dinner in my instantpot. It turned out ok? The flavor was good, but everything ended up mushed together. The lentils had disappeared into the soup, as had most of the sweet potatoes. I can’t tell if it was supposed to turn out like that or not. Glad I made some rice for texture. But as I said, the flavor was good. Liked the bite of the cayenne in there. Next time maybe I’d try 8 min in the instantpot instead of the full 10 min.

    Reply

    1. Hi Breanne! I am sorry to hear that.. Are there any questions I could help you with? I hope this turns out better next time! xTieghan

      Reply

  2. 5 stars
    This was unbelievably delicious! Even my kids are it without any complaints! This is going in the rotation for regular meals.

    Reply

  4. 5 stars
    Made this last night in my instant pot and it was delicious! I only used a pinch of cayenne so that it wasn’t too spicy for my toddler but otherwise followed the recipe. Super easy and delicious. Definitely will be making again.

    Reply

  7. 5 stars
    Loved this soup tonight. Mine came out much thicker than what your photos look like, but everyone ate it and loved it regardless!

    My naan on the other hand wasn’t too great, but I’ll try that recipe again before I give up!

    Reply

  8. 5 stars
    Just made this tonight – it’s excellent! The only thing I subbed was basil for cilantro. Great recipe! Thank you for sharing 🙂

    Reply

  9. 5 stars
    This soup is soo yummy!! Smells delicious, looks delicious, AND feels healthy! I love that I know everything I put in isn’t processed. Thanks so much for sharing 🙂 I don’t have Instagram but I’ll post my picture on Pinterest.

    Reply

  10. Since discovering HBH I rarely stray to other sources for recipes. I’ve loved everything I’ve made of yours. I plan on making this for dinner tomorrow.. but I’m unable (sadly) to eat coconut. Would you recommend extra broth/water so it’s not too thick? I’m bummed about always having to omit coconut milk from recipes 🙁

    Reply

    1. Hi mandy! I would recommend using 1 1/2 cups whole milke in place of the coconut milk. This will give you a creamy soup, but not thick! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. 5 stars
    So, so, so good! I used half the coconut milk because I’m trying to take it easy on saturated fat and it was still so luxuriously delicious. I made it with the intsant pot and the sweet potatoes were like silk at the end. I also only had frozen chopped spinach and I just tossed in a bunch toward the end. Perfect. I’m sure it will taste even better with fresh baby greens. I’ll be making this over and over! Thank you!

    Reply

    1. Hi Sue! I am so glad you loved this soup and it turned out amazing! Thank you! If you try to post a photo in the comments, most times you need to turn it into a URL address!

      Reply

  14. 5 stars
    Absolutely delicious! Our new favorite recipe! We get so stuck on our regular weekly recipes, it’s so nice to add something new and delicious to our rotation!

    Reply