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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.

side angle photo of Coconut Sweet Potato Lentil Soup with Rice

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.

overhead photo of Coconut Sweet Potato Lentil Soup with Rice in soup pot

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.

side angle, close up photo of Coconut Sweet Potato Lentil Soup with Rice

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.

Coconut Sweet Potato Lentil Soup with Rice with hands on bowl

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.

overhead photo of Coconut Sweet Potato Lentil Soup with Rice

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.

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Ingredients

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!
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Comments

  1. 5 stars
    This cooked up super fast in the Instant Pot and was packed with flavor. I used madras curry powder because that’s what I generally have on hand. I had to cook some sausage links for my husband to eat with his, but I stuck with the vegetarian option and it was delicious!

    Reply

    1. Hi Tara,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

      Reply

  3. 5 stars
    My son doesn’t like sweet potatoes so I used Yukon gold potatoes instead. Then, I added some coconut sugar to the soup to help make up for the lack of sweetness from the sweet potatoes. I didn’t have basmati rice, so I made the brown Jasmine I rice I had in the pantry to go with the soup. Lastly, instead of mixing in the cilantro, I put it top of the soup of those in our family who like cilantro along with some sliced green onions. We had flat bread on the side. Delish!

    Reply

    1. Hi Lisa,
      Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx

      Reply

  4. 5 stars
    I loved this soup! My niece introduced me to your blog and I’m so glad she did. I subbed kale for spinach since it doesn’t wilt as much, added some quartered cherry tomato just for a fresh burst, omitted the rice since I served with naan.

    Reply

    1. Hey Lesley,
      Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  5. 5 stars
    I just made this recipe in the insta pot. I subbed green lentils for red, just used the curry and garlic powder I had in my cabinet. It was delicious and pretty simple!!! My only regret is not adding more spice! Thank you so much for this recipe!

    Reply

  6. 4 stars
    This was really flavorful and quick to prepare. I served over smoked basmati and I really liked the smoked addition!

    Reply

    1. Hey Sarah,
      Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan

      Reply

    2. 5 stars
      Oh man, was looking for a yummy warm vegetarian recipe and this HIT THE SPOT on this cold Colorado night. Thank you, Tieghan!! You’ve given me so much joy in my life for so many years!

      Reply

  7. I was absolutely blown away at how flavorful and delicious this is! And it’s healthy, quick, and easy to throw together on a week night?! I could eat this every single day. My husband and I will definitely be fighting over the leftovers tomorrow!

    Reply

  8. 5 stars
    This is one of the best things I’ve ever eaten. Soooo yummy and healthy, my whole family loved it. It just tasted like it would make you instantly better if you were sick. The flavors are amazing! It’s on my permanent winter rotation.

    Reply

    2. Kristen, guess what…it did make my mom instantly better when she was sick! She was so astonished after taking a few bites! She was like, “I FEEL BETTER! & I’ve been sick all day.”

      Reply

  9. 5 stars
    So quick and easy and full of flavor! I made it in the instant pot and used butternut squash instead of sweet potato. It came out perfect! This will be in the rotation now for sure.

    Reply

  10. 5 stars
    Thank you for this terrific recipe! It was so easy to make and very healthy and tasty! I have been trying to incorporate a few meatless dinners for my husband, son and myself and this will definitely be a recipe we will enjoy time and time again. I used Organic Mushroom Stock instead of vegetable stock and it added a nice depth of flavor to this recipe.

    I am loving all of your blogs, recipes, etc…Thanks for your inspirations!

    Reply

  11. This was easy to make, even for a weeknight meal! In the future, will add crushed tomatoes and kale instead of spinach. Thank you 🙂

    Reply

    1. Hi Lorraine,
      Those are very old from Anthropologie. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  13. 5 stars
    Another hit. The broth is especially delicious. This was a big winner in our house. Did I say how amazing the broth was :). Super easy to make also.

    Reply

  14. 5 stars
    Made this today and it was delicious! Full of flavor and perfect for a cold winters day! Will be adding it in to my rotation!

    Reply

    1. Really great recipe! I subbed a couple of carrots for the second sweet potato I didn’t have on hand and should have cut th a little smaller because they cook a little slower, but overall a hit at my house.

      Reply

      1. Hey Beth,
        Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

        Reply

    2. Hey Nadene,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

      Reply

  15. 5 stars
    this was so good for a rainy winter’s day! tasty, effortless and highly customisable – used both sweet and normal potatoes, both spinach and kale, added some peas and chickpeas and lastly – instead of the coconut milk – pea milk. what can I say? so yummy and comforting. tastes well over couscous and/or some buttered bread. thanks for sharing, Tieghan 🙂

    Reply

    1. Hey Lara,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

      Reply