Description
A comforting and flavorful Coconut Sweet Potato Lentil Soup served over basmati rice, enriched with fragrant spices, creamy coconut milk, and fresh spinach. This hearty and wholesome soup combines the natural sweetness of sweet potatoes with the earthiness of red lentils and a mild kick of cayenne, perfect for a nutritious lunch or dinner.
Ingredients
Units
Scale
Sauce and Soup Base
- 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
Vegetables and Garnish
- 2 cups baby spinach
- 1/3 cup fresh cilantro, chopped, plus more for serving
To Serve
- 2 cups cooked basmati rice
- fresh Naan, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and cook for about 5 minutes until soft and translucent. Then add the grated ginger, minced garlic, and cubed sweet potatoes and cook for about 2 minutes until fragrant, stirring frequently. Stir in the yellow curry powder and cayenne pepper and cook for another minute to release the spices’ aromas.
- Simmer Soup: 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 the heat to low, cover with a lid, and let it simmer gently for 15 to 20 minutes, or until the lentils are tender and the sweet potatoes have softened.
- Add Coconut Milk and Greens: Stir in the coconut milk and add the baby spinach. Cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld. Remove the soup from heat and stir in the chopped fresh cilantro.
- Serve: Divide the cooked basmati rice among bowls and ladle the hot soup on top. Garnish with additional cilantro if desired. Serve with fresh naan bread on the side for a satisfying meal. Enjoy!
Notes
- You can adjust the level of cayenne pepper to control the spiciness of the soup.
- For a thicker soup, use less broth or cook uncovered for a few minutes to reduce the liquid.
- This soup can be made in an Instant Pot using the sauté and manual pressure settings as alternative cooking methods.
- Leftovers keep well in the fridge for up to 3 days and can be frozen for longer storage.
- Use gluten-free naan or omit the naan to keep the dish gluten-free.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups soup with 1/3 cup rice)
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
