Description
This Coconut Sweet Potato Lentil Soup with Rice is a comforting and flavorful dish featuring tender sweet potatoes, red lentils, and creamy coconut milk infused with yellow curry and fresh spices. Perfect for a wholesome lunch or dinner, it’s served over basmati rice and garnished with fresh cilantro and warm naan bread.
Ingredients
Scale
Sauté Base
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
Soup Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cayenne pepper
- 4 cups low-sodium vegetable broth or water
- 3/4 cup dried red lentils
- Kosher salt, to taste
- 1 can (14 ounces) coconut milk
- 2 cups baby spinach
To Serve
- 2 cups cooked basmati rice
- 1/3 cup fresh cilantro, chopped, plus more for serving
- Fresh naan, for serving
Instructions
- Heat the oil and sauté aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook for 5 minutes until soft. Then add the grated ginger, minced garlic, and cubed sweet potatoes. Cook for about 2 minutes until fragrant. Stir in the yellow curry powder and cayenne pepper and cook for another minute to toast the spices.
- Add broth, lentils and simmer: Pour in the vegetable broth and add the dried red lentils. Season generously with kosher salt. Bring the mixture to a boil over high heat, then reduce to low heat. Cover the pot and simmer for 20 minutes until the lentils are soft and the sweet potatoes are tender.
- Incorporate coconut milk and greens: Stir in the coconut milk and baby spinach. Cook for 5 minutes on low heat until the spinach wilts and the soup is creamy. Remove the pot from heat and fold in the chopped fresh cilantro for a bright herby flavor.
- Serve with rice and naan: Divide the cooked basmati rice into serving bowls. Ladle the warm soup over the rice. Garnish with extra cilantro and serve alongside warm naan bread for a complete meal. Enjoy your hearty and aromatic soup!
Notes
- Use low-sodium vegetable broth to better control the saltiness of the soup.
- For extra heat, increase the cayenne pepper to 1 teaspoon or add a pinch of red pepper flakes.
- If you prefer a thinner soup, add a little more broth or water until desired consistency.
- This soup can be made in advance and tastes even better the next day after flavors meld.
- Red lentils cook quickly and break down beautifully, making the soup creamy without cream.
- To save time, prepare the basmati rice ahead or use leftover rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
