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Coconut Sweet Potato Lentil Soup with Rice Recipe

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This Coconut Sweet Potato Lentil Soup with Rice is a comforting, flavorful dish featuring tender sweet potatoes, red lentils, and fragrant spices simmered in creamy coconut milk. Perfect for a nutritious and hearty meal, it combines warm yellow curry and cayenne with fresh spinach and cilantro, served over fluffy basmati rice alongside soft naan bread.

Ingredients

Main 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, to taste
  • 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

  1. Heat the Olive Oil and Aromatics: In a large pot over medium heat, warm the olive oil until shimmering. Add the chopped yellow onion and cook for about 5 minutes until softened and translucent. Then add the grated ginger, minced garlic, and cubed sweet potatoes. Cook for approximately 2 minutes, stirring frequently, until fragrant.
  2. Add Spices: Stir in the yellow curry powder and cayenne pepper, cooking for another minute to toast the spices and release their flavors.
  3. Simmer Soup Base: Pour in the low-sodium vegetable broth or water, then add the dried red lentils. Season generously with kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
  4. Finish with Coconut Milk and Spinach: Stir in the canned coconut milk and add the baby spinach. Cook for 5 more minutes, allowing the spinach to wilt and flavors to meld. Remove from heat and stir in the chopped fresh cilantro.
  5. Serve: Divide the cooked basmati rice among bowls, ladle the soup over the rice, and garnish with additional cilantro. Serve with warm naan bread on the side for a complete meal. Enjoy!

Notes

  • You can adjust the cayenne pepper to control the spiciness of the soup.
  • If you prefer a thinner soup, add more vegetable broth or water during simmering.
  • This recipe can be made in an Instant Pot using the sauté and manual pressure cooking settings following similar steps for convenience and faster cooking.
  • Leftover soup stores well in the refrigerator for up to 4 days and also freezes nicely for up to 3 months.
  • For a vegan and vegetarian-friendly dish, ensure the naan bread used does not contain dairy or eggs.

Find it online: https://cozyplatter.com/coconut-sweet-potato-lentil-soup-with-rice-recipe/