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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

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.

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. If I don’t have fresh ginger on hand, can I substitute ground ginger, and if so, how much?

    Thanks! Can’t wait to try it!

    1. Hey Becca,
      Sure, I would just use 1 teaspoon. Please let me know if you have any other questions, I hope you love this recipe! xx

  2. 5 stars
    I love everything I’ve tried from HBH, but this is my absolute favourite. On regular rotation. So cozy and healthy And yummy <3

    1. Hey there,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

  3. 5 stars
    My partner found this recipe a couple years ago and now I make it All The Time. It’s so good and so easy! I keep the recipe on my fridge but I hardly need it anymore. It also halves very well. If someone in the house does not like spinach in their soup (deeply unfortunate, but we all love someone like that) I recommend increasing the lentils to a full cup. Typing this comment as the last part of it simmers on the stove.

    1. Hi Sam,
      Happy Wednesday!🌈 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!

  4. 5 stars
    So easy and delish! Even my 2 year old ate a whole serving. I made it mild for her and then added garlic chili sauce and it was the perfect amount of spice.

    1. Hi Karissa,
      Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)

    1. Hey Alana,
      Absolutely, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  5. 5 stars
    Soooo good. I think I doubled the curry powder but the flavors blend so well together. Made for a dinner party and everyone loved it.

    1. Hey Kaitlyn,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  6. 5 stars
    I enjoyed this recipe! A simple and easy weeknight curry. My only alterations were to add an extra 1/2 TBS curry powder, and an extra clove of garlic because I love big flavors. I also didn’t serve with naan but I did put a dollop of Greek yogurt on top for serving. Just perfect! Can’t wait for leftovers at lunch tomorrow!

    1. Hey Angie,
      Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT

  7. 5 stars
    Absolutely love this – delicious every time! Was wondering if I could also add chicken to it. Anyone every try that or have any tips?

    1. Hey Colleen,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! Sure, shredded chicken would be great here! xx

  8. 5 stars
    I have made this recipe several times for myself. I am making again today to deliver to a friend who just had a baby. This meal is like a warm hug in a bowl. Highly recommend.

    1. Hey Brianna,
      Awesome!!🌼 I love to hear that this recipe always turns out well for you and appreciate you making it so often! xT

  9. 5 stars
    Made this for dinner tonight, a cold January day in the Midwest! It was wonderful! Whole family loves it. So flavorful and filling! The naan was great too. Looking forward to more for dinner tomorrow😊

  10. 5 stars
    YUM! I made the instant pot version & it did NOT disappoint! We don’t do spicy in my house, so no cayenne, but the yellow curry flavor was rich & warm. I could eat this everyday! We served it in a bowl of rice with naan on the side. I can’t wait for the leftovers!

    1. Hey Brooke,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

      1. 5 stars
        Wow!😍
        Made this last night and we were all blown away. So delicious! This seems like it would be freezer friendly. Mom is having a procedure done soon and I would love to prepare this in advance. I could freeze this right?

        1. Hey Nelly,
          Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! Yes, you can definitely freeze this! ❄️

    1. Hi there,
      This recipe calls for 4 cups of broth:) Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Liz,
      Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx

  11. 5 stars
    Delicious and easier/ faster to make than most curries! Switched red lintels with green (what I had on hand). Naan with it is a must!

    1. Hey Kacey,
      Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx