Description
A comforting and flavorful Coconut Sweet Potato Lentil Soup with Rice, featuring creamy coconut milk, tender sweet potatoes, protein-packed lentils, and warming spices like curry powder and cayenne. Perfect for a nourishing vegetarian meal served with fragrant basmati rice and fresh cilantro.
Ingredients
Scale
Base 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
Spices & Seasoning
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cayenne pepper
- Kosher salt, to taste
Liquids & Grains
- 4 cups low-sodium vegetable broth or water
- 3/4 cup dried red lentils
- 1 can (14 ounce) coconut milk
- 2 cups cooked basmati rice
Vegetables & Herbs
- 2 cups baby spinach
- 1/3 cup fresh cilantro, chopped, plus more for serving
To Serve
- Fresh Naan, for serving
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onion and cook for 5 minutes until soft. Stir in grated ginger, minced garlic, and cubed sweet potatoes, cooking until fragrant, about 2 minutes. Add the curry powder and cayenne pepper, stirring for another minute to bloom the spices.
- Add broth, lentils, and simmer: Pour in the vegetable broth and add dried red lentils. Season generously with kosher salt. Bring mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 20 minutes until lentils are soft and sweet potatoes tender.
- Incorporate coconut milk and spinach: Stir in the coconut milk and baby spinach. Cook gently for 5 minutes until spinach wilts and soup is creamy. Remove from heat and stir in chopped fresh cilantro for brightness.
- Serve with rice and garnish: Divide the cooked basmati rice among serving bowls. Ladle the hot soup over the rice. Garnish with extra fresh cilantro and serve alongside warm fresh Naan bread. Enjoy this hearty, flavorful soup!
Notes
- Use low-sodium broth to control salt levels and adjust seasoning at the end.
- For a spicier soup, increase cayenne pepper to taste.
- Red lentils cook quickly and break down to thicken the soup naturally.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- Substitute spinach with kale or Swiss chard as preferred.
- Cook the basmati rice separately to maintain fluffy texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: forty five g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
