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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 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 soup for lunch or dinner.
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.
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.
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.
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.
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 coconut 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.
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
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.
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
- 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
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!
I have made this recipe so many times and it never disappoints! The perfect Fall meal
Hey Colleen,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I have made this recipe at least ten times and it’s always amazing!
Hey Cameron,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
I made this last night exactly as written and it was absolutely fantastic! Very flavorful and filling. Easy to make too! Thanks for a delicious meat-free recipe.
Hey Kat,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
I think this may be the best soup I’ve ever had! I accidentally mixed rice in when I put the lentils in- but it totally worked! Thanks for this recipe. Can’t wait to make it again!
Hey Caroline,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Do you think I could make this in the crockpot and add the spinach at the end?
Hey April,
Sure, I bet that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Spectacular Flavor! I added roasted cauliflower to the top – otherwise made as written. My husband and I completely fell in love with this dish (we’ve been in love with one another for 34 years). So simple and quick – even on the stovetop! This one will be on my regular fall/winter rotation! Thank you for sharing!
Hey Mary Ann,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Delicious and easy !
Hey Meagan,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This was absolutely lovely and very easy to prepare. I am so used to including animal protein in all meals, i needed inspiration for something more plant based and nutritious for the whole family, including small kids. My 4.5 year old loved this as did I!
Hey Magda,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
I made this today and its the perfect, one pot healthy meal. Thank you for sharing. Just have a question on the yellow curry powder. Since I have no idea what it is, I added about 1/2 tsp tumeric and coriander pdr each and about 1 tsp indian garam masala powder. What is the nearest and best substitute for yellow curry powder?
Hey Mona,
Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. You should be able to find yellow curry powder at your local grocery store, the best substitute for this would be cumin, coriander, and turmeric. Have the best weekend:) xTieghan
Ive remade this recipe so many times I cannot count. Delicious, comforting and healthy. Thank you so much. My husband is a very picky carnivore but he loves this dish!
Hey there,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
This is my FAVORITE dish!!! I make Coconut Sweet Potato Lentil as often as my family will let me. At least monthly.
I made two changes, I use chicken broth (Better than bouillon) and one entire package of spinach (with stems removed)! ☆I love spinach☆
Love this dish 5 stars ☆☆☆☆☆
This is a crowd favorite when I have company. I make this dish year round….hot or cold weather.
Hey Rochelle,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
Can i freeze this for later?
Hey Lisa,
If you want to freeze, I would do so without the rice. I hope you love this recipe, please let me know if you have any other questions! xTieghan
I’ve made this so many times and it comes out perfect every time! I personally omit the spinach because it’s just not my favorite but the flavor is insanely good. One of my favorite soups ever!
Hey Juliyana,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
Thought this was delicious! My advice for next time would adjust the rice based on how many people you are serving! I didn’t read ahead and just assumed the cooked rice would go into the soup, but it goes on top!
Hey Jennifer,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
It was excellent, a hit with all the family
NOTE: I added extra Curry Powder and I think there would be more flavour if you used chicken broth. I also used canned lentils and jut added them at the end with frozen spinach since that is what was on hand. I also used some yellow beet and carrot cubes, since I only had a small amount of sweet potato
Hey Beverly,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday? xTieghan