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: 239 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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!

horizontal photo of Coconut Sweet Potato Lentil Soup with Rice

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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!

    1. Hey Magda,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan

  2. 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?

    1. 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

  3. 5 stars
    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!

    1. Hey there,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  4. 5 stars
    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.

    1. Hey Rochelle,
      Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan

    1. 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

  5. 5 stars
    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!

    1. Hey Juliyana,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  6. 5 stars
    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!

    1. Hey Jennifer,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  7. 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

    1. Hey Beverly,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  8. 5 stars
    I’ve made this several times in the past two months.
    It’s so good! Doesn’t even need the rice. Outstanding!

    1. Hey Stephanie,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan

  9. Cooked rice shouldn’t be an ingredient, nobody has cooked rice in their fridge. Step one should be to cook the rice, or it will get forgotten (not mentioned in the last step) like I just did.

    1. Hey Matt,
      Sorry for the confusion, cooked basmati rice is an ingredient, which would indicate that in order to make the recipe you will need cooked basmati rice:) xTieghan

  10. 5 stars
    This was one of the BEST soup recipes I’ve ever tried — and I’m a crazy soup lady!! I was a little skeptical of all of the 5 star reviews since this recipe sounded fairly simple, but it greatly exceeded my expectations. It was sooo filling, rich, and flavorful. Even my meat-eating boyfriend couldn’t stop raving about how delicious it was. This recipe will be added to my staple soups from now on!!

    1. Hey Zoe,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

    1. Hey Eva,
      Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Laura,
      I have not tested this with green lentils, but I am sure it would work just fine. I hope you love the recipe, please let me know how it turns out! xTieghan

  11. 5 stars
    Just made this last night. Pretty much followed the recipe exactly except realized last minute that I did not have spinach or curry powder. Instead of going to the store, I just subbed turmeric instead and threw in some peas and cauliflower for some extra veggies and was very hesitant about it as it was cooking. Honestly, it was freaking GOOD! We are not a vegetarian household but are not exclusive to any diet. Just wanted to write up a review because it is that good. If you are on the fence about this one….you will not regret it.
    Served over rice and was a bomb dish! 🙂

  12. 5 stars
    This soup is SO good, and so easy. I love recipes that I can throw everything in one pot. I added a little Garam Masala and extra cayanne for some more kick. Definitely going to make this again!

  13. Inexperienced cook here. When you say set instant pot to sauté in step 3, should it be low, medium, or high? Thanks!

    1. Hey Kris,
      The instant pot won’t give you an option for that, you will just select “sauté”. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 4 stars
    This was delicious!! Made exactly to the recipe. Great on a snowy night-wonderful flavors and good for your too with all the vegetables. Will definitely make again and again. Thanks for sharing with everyone. (I’ve also passed along your pumpkin sage and fontina lasagna to many friends this winter!)

    1. Hey Lisa,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

    1. Hey Amanda,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

  15. This is probably one of my favorite soups, it’s so delicious and I love the flavor combinations! I like to add turkey meat to this dish to make it heartier and a quinoa, brown rice blend. Thank you for another amazing recipe!

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

  16. 5 stars
    This is perfect! I used frozen collard greens instead of spinach, plain water instead of stock,
    and brown lentils instead of red, but otherwise didn’t change a thing. I think you could easily add chicken to this for the ones who insist on meat, but I plan on making this on a regular basis.

    1. Hey Allison,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  17. Wow. I made this for dinner and it was the perfect meal for a cold and rainy winter night! So wholesome and delicious, also very easy to make. As always, thanks for sharing!

    1. Hey Karen,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  18. 5 stars
    This is the soup that I probably make the most these days. I sub out the sweet potatoes for butternut squash, as my husband doesn’t like sweet potatoes, I use brown rice instead of basmati, and kale instead of spinach. It’s so versatile!

    1. Hey Kristy,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  19. Hi I have made this recipe and it is so yummy! 😍 I do have a fair bit left over, does anyone know if it freezes okay? And if you would add the rice before freezing? Thank you 😊

    1. Hey Charmaine,
      I am so glad you enjoyed this recipe, I would recommend freezing without the rice. Please let me know if you have any other questions! xTieghan

  20. 5 stars
    This is soooo good. Mine came out like a curry though. I used the really creamy kind of coconut milk and more sweet potatoes than what was called for. I’ll be making it again!

  21. 5 stars
    I made this tonight for a quick, warming dinner. It was so good. I used chicken broth instead of veg, that is all I had, and used kale instead of spinach. The lentils and coconut milk makes this very creamy. Next time I will make Naan to go with it. So good. I just discovered your Instagram yesterday, so excited to make more of your recipes.

    1. Hey Gentry,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  22. 5 stars
    A new classic at home ! Sooo comforting, softy and hearty. And flavourful too of course ! Thanks for sharing your recipes, I absolutely love them ! I would love to have access to a French version of your book / a version with metric measures. It would be like Christmas! 🙂

  23. 5 stars
    Made this for dinner and everyone loved it! Honestly better the second day so all the flavors blend together. Everyone’s favorite part was the fresh naan! Will be a winter dinner favorite!!

    1. Hey Kat,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  24. Hey Tieghan,

    Wondering if I could add the rice into the soup or if that would be a bad idea? If it’s okay, when would I add it?

    Thanks!

    1. Hey Chelsea,
      I would honestly just follow the recipe as is, otherwise the rice will soak up a lot of the broth. I hope you love the recipe. Please let me know if you have any other questions. xTieghan

    1. Hey Katie,
      Yes, those would work nicely. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  25. 5 stars
    I just made this and it is delicious! I wanted something lower calorie that was a little bit warmer than eating a salad in the Midwest in winter and man, this is it! I followed the recipe to the letter with the exception of using shallots (ran out of onions). Thank you!!

    1. Hey Wendi,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

    1. Hey Becca,
      I like to use full fat coconut milk. Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  26. 5 stars
    Super tasty! I was feeling lazy so chucked in brown rice at the same time as the lentils and added some extra water. It’s a really delicious bowl of warmness on a cold new years day!

    1. Hey Sarah,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  27. Thank you for this recipe. My lentils were brown and I skipped the cilantro but added a little bit of basil when I added the coconut. I used arugula because I didn’t have any spinach. It had a nice flavor and pureed well (my gma has few teeth and a colostomy). We had it over cauliflower rice.

    1. Hey Rachel,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  28. I think this soup is my new favourite!! And so easy!
    We don’t like a lot of spice in our house so I skipped the cayenne all together and it still HD a ton of flavour. I also added cauliflower and used brown rice which gave it a little chew. Overall, and A+!

  29. Is there a way to make it more if a thicker stew consistency versus soup?

    Thank you for providing such easy and tasty recipes! We’ve made a handful and each was a success! You’re now one of our trusted sources for easy and easy family meals 💛

    1. Hey Garol,
      This recipe is already a thick consistency. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  30. 5 stars
    I’ve made this before and LOVED it! I have some leftover cooked lentils from thanksgiving, do you think I could use those in this recipe instead of dried lentils? Maybe just don’t cook them as long? Thank you!

    1. Hey Katie,
      I have never tried this, but I don’t see why it wouldn’t work! I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  31. I have added this to our weekly rotation. This is amazing!! (I doubled the curry as I really love my flavors,) yum 😋 seriously so so good!

    1. Hey Jordan,
      You can keep the chili oil for a week or two in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  32. 5 stars
    Sooooo delish! Rice was not necessary, used kale 🥬 (Keeps texture longer) and let me say..YUMMM! Going in the recipe box.

  33. 5 stars
    We made this for dinner tonight and it was lovely! We used an immersion blender to blend part of it, and added rice noodles instead of rice. We loved it and will be making it again soon. Thanks for another tasty recipe!

    1. Hey Elyssa,
      Sure that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. Absolutely love this recipe! It so so full of flavour. Will def be making it again. One question – would it be okay to freeze without the rice?

    1. Hey Kayla,
      I am so glad you enjoyed this recipe! Yes, you can freeze without the rice. Please let me know if you have any other questions! xTieghan

  35. 4 stars
    Just made this and it’s reallllyyyy yummy! I used lite coconut milk to make it a tad healthier, also went easy on the cayenne. Super quick, affordable, healthy and perfect for leftover lunches! I’ll definitely be making again 🙂

  36. 5 stars
    I made mine in the slow cooker because I had late kids activities and it was still amazing. The sweet potatoes and lentils kind of disintegrated but it was so thick and comforting. Love the flavor and can’t wait to make it again!

  37. My husband and I just switched to a plant based diet and this is a new family favorite!!! It was in the 30s tonight and the combination of spice and cream from the coconut was absolutely amazing. It was also fast and easy which is a bonus for someone with two kids under two! Thank you for all of your recipes. Going vegan has been easy with all of the different recipes you offer and your work never disappoints!

    1. Hi Kelsey! I am really glad this recipe turned out so well for you both! Thank you so much for trying this one! xTieghan

  38. 5 stars
    We loved this dish! Great flavors, crowd pleaser. I omitted the cayenne because not everyone liked spicy but added it to mine, and it made it even better. Adding this to our recipe rotation

    1. Hey Emilie,
      As stated in step 4, serve the soup over the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. I made this for my birthday dinner–best choice! So easy in the Instant pot! Thank you for a fun memorable meal. . Perfect heat, and flavor combinations.Can’t wait to make it again!

  40. I love this, thank you! I have made it twice now since discovering it 2 weeks ago, the perfect fall soup. If I added chopped carrots to it, do you have a suggestion of when to add them (with the onions?) and would it affect the simmering time? Mmmmmmmm….

    1. Hey Maddie,
      I would go ahead and add them with the onions, sounds like a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    Loved this! Had all of the ingredients on hand and was so simple to put together. Going to freeze some of the leftovers. Perfect for a chilly, rainy night here in Brooklyn 🙂

  42. This is one of my favorites! I love soups but I hate being hungry two hours later. Not with this one, it is so bountiful and chunky. The lentils and sweet potatoes give it such texture and substance. It’s so good you don’t even realize how healthy it is! I substituted spinach for kale because that’s what I had in my fridge. Super easy to whip together after a long day at work.

  43. 5 stars
    Made tonight in the instapot. Used kale rather than spinach & a lot of cayenne because spicy is my favorite. So excited for my leftovers during lunch tomorrow. I am really loving the instapot cooking instructions along w/ additional cooking methods. & the vegetarian friendly recipes!

  44. 4 stars
    This is delicious. I think I would prefer with carrots instead of sweet potato. I love my sweet potatoes but prefer them roasted. It is fairly hot, I will tame cayenne next time.

  45. 5 stars
    This is SO GOOD. I want to share the recipe with everyone but also share it with no one… so I can make it for my friends and family and they will love me forever. 😉
    This is going to be on a regular winter rotation at my house!

  46. 5 stars
    I keep coming back to this soup and probably make it once a month, even in summer! I love how flavorful it is and the great nutrition I know I’m getting from it. My seven-year-old even said it “smells delicious, but I’m still not going to eat it.”
    In time, kiddo. In time.

    1. Haha that is too cute! I am really glad this has been turning out so well for you, Meagan! Thank you! xTieghan

    1. Hey Allie,
      Sure that would be a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. 5 stars
    Another winner! The flavors of the soup along with the homemade Naan were amazing!! The entire family approves!

    1. Hey Amy,
      I would freeze this keeping the rice separate. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. Love your recipes….been eating more plant based so was excited that you posted this. I did not have broth so used water…just had to compensate with a touch more salt. Delish. I topped mine with cilantro, toasted cashews, and siracha….(not that it needed any more help). Really enjoyed. Thank you for your recipes and for your kind, genuine personality.

    1. Hey Jenna,
      Yes that would be fine to use. I hope you love the recipe, please let me know if you have any other questions!

  49. 5 stars
    Made this tonight and it is soooo good! Loved it, and a nice vegan weeknight option. Next time I may throw some corn in too to add some sweetness. Highly recommend!

    1. Hey Talia,
      I just serve the soup over rice as stated in step 4:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    Made this last night after you featured it in your instagram stories the other day, and we loved it! Super simple, quick, and delicious. Will definitely be making this again!

  51. 5 stars
    This soup feels like a bowl full of warm hugs with every new bite that you take! Thank you so much for such a delicious recipe, all of my family loved the soup especially my fifteen months old baby 🙂 .

    P.s. I was out of spinach, so instead of spinach once everything was cooked I put a handful of fresh arugula in each bowl. Delicious 😋!

    1. Hi Aleksandra! I am so happy you have been enjoying this recipe! Thank you so much for trying it! xTieghan

  52. 5 stars
    Made this for my in-laws tonight and I was SO impressed (as were they!) Super simple to make, and it was easy to modify to make slightly less spicy (just a bit less curry and cayenne), it turned out just as flavourful too. Overall a big hit, thanks Tieghan!

  53. 5 stars
    This was DELICIOUS and SO EASY to make. I made the soup and my husband made the naan, we both kept commenting how delicious it was while we were eating it. We added the full teaspoon of cayenne pepper because we like a little spice and served it over quinoa. So flavorful and tasty. Each bite is as good as the last. This recipe will become a new staple for us!

  54. Hi, I have been making a lot of your recipes and have really enjoyed them. You use a lot of coconut milk and I feel like it is not healthy to have this much saturated fat multiple times a week but I would really like to make this soup, any suggestions for substitute for the coconut milk?
    Thanks so much for all of the delicious recipes!

    1. Hey Eileen,
      You could use low fat coconut milk or fat free milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. Just made and the flavor is great but I feel like my lentils kind of burst. I cooked per instructions in the IP. Is this normal?

    1. Hey Polly,
      So sorry about this, can I ask if you adjusted the recipe at all? Were you using dried lentils? Let me know how I can help! xTieghan

  56. 5 stars
    What the hell, this is too good!! Another amazing recipe. Btw- if anyone cares- I double the amount of spice (I’m one of those weird spicy people) and added a little harissa, labne and lime juice at the end. Perfection!

  57. 5 stars
    Toddler approved! I adjusted the spice level to accommodate him (no cayenne) and didn’t have traditional curry powder so I used one of my masala spice blends from my husbands stash of masalas. The sweet potato is so nice with it and the coconut milk makes it super heart warming!

  58. 5 stars
    Just made this soup for lunch today and it was spectacular! So delicious and so fast to make and simple. What’s not to love!! I don’t know that it needed the basmati rice. I liked the rice in it but with the nan bread and lentils it’s an already wonderfully filling soup on its own. I had to substitute ground ginger since I didn’t have fresh ginger and you could still taste the ginger without an issue. I highly recommend you make this, and I’m definitely planning on making it again this fall season.

    1. Hey Mahvesh,
      I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. 5 stars
    I made this recipe yesterday! It cooked up quick. The flavors are amazing. My picky eater even liked it! I will definitely make again!

  60. 5 stars
    Just made the sweet potato lentil soup (mine was more like a stew.) it was fantastic! Thanks for adding this vegan recipe to your list – it’s great!

  61. This recipe was fantastic! I will be sure to make again. Thank you for these wonderful creative recipes. I was wondering where you got those beautiful soup bowls?

    1. Hey Elisa,
      Thank you so much for giving the recipe a try! So sorry I do not have a link for these bowls, I got them from a potter. Please let me know if you have any other questions! xTieghan

  62. 5 stars
    Hi
    What could I have with this dish for a bigger dinner…….we are going on a family trip and looking for something vegetarian??? Thanks

    1. Hey Kathy,
      I would do a large salad with this. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. I’m excited to try this tonight! I’m wondering if it matters to use full fat or reduced fat coconut milk? I have both on hand. Thanks!

    1. Hey Paige,
      Either one will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. Does the coconut milk make it a tad sweet, if so would you recommend something else to make creamy (besides cream of course lol) Can’t wait to try this recipe even though it is the summer time. I love soups!

    1. Hey Riche,
      I would just recommend using unsweetened coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  65. Tha
    nkyou the coconut sweet potato lentil soup with rice it sound so good iam going to make it this weekend

  66. 5 stars
    Finally made this tonight and it’s definitely going to be made again. I used the full 1/2 tsp of cayenne and added a seeded jalapeno with the onions, and it was very spicy but really good. I used kale and red cabbage instead of spinach for a bit more chew to the veggies; next time I want to try peas and broccoli. I love sweet potatoes and loved them in the soup, hubby doesn’t love them and that was his one complaint, so I might swap those too. This was my first time cooking with red lentils and I’m happy to try them in such a great recipe. The base is so good and I know it will be versatile. Thanks for the wonderful recipe!

    1. Hey Ashleigh,
      Yes almond milk would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. 5 stars
    This was the best tasting soup I have ever had. EVER. I’m not vegan or vegetarian, but this tasted so good I didn’t feel I was missing out. Thank you!

  68. 5 stars
    This was delicious! I made it in the instant pot and used the only curry that I had (which said Thai curry powder) and then threw in some turmeric to compensate and left out the cayenne, but otherwise, did exactly the recipe. I served it to a 2, 4, and 6, yr old and it was a HIT! Thank you for a recipe that everyone will eat- it was so delicious!

  69. 5 stars
    Second time making this this month and can’t get enough! This time didn’t have cilantro, only parsley, so I just added that and it was as good! I’ll also try out kale instead of spinach next time. It’sna really simple dish yet so flavorful!

  70. 5 stars
    ABSOLUTELY delicious. I added a dash of cinnamon but that’s the only change I made. I think in the future I would skip the rice because the soup on its own is absolutely lovely. We actually didn’t even eat the rice we made to go with it. Otherwise HUGE crowd pleaser.

    1. Hi Hope! I am so glad this recipe turned out so amazing for you! Thank you for trying it! xTieghan

  71. I understand you live at 9,000 feet elevation. We live at 8500 feet. I don’t have an instapot and I am wondering how long the lentils will take to cook at high elevations.

    1. Hi Colleen,
      You can go ahead and follow the stove top instructions as is, no need to adjust anything. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  72. This is delicious! I made it with what I had at home, so I substituted butternut squash for sweet potatoes and used brown lentils. Also added 2 carrots and a turnip. Feels like this recipe has lots of room for improv. I might use a little less broth/water next time.

    1. That is so great! I am really glad this turned out so well for you!! Thank you! xTieghan

    1. Hi Christina! I do not have the nutritional info for this.. Sorry about that! I hope you enjoy it! xTieghan

  73. I’ve made this soup a bunch of times since I found the recipe a few weeks ago. can’t get enough. its so tasty. and really easy to make. Everyone I’ve given some to loves it too.

    1. Wow I am so happy to hear that! I am glad you found this one, Denise! Thank you ! xTieghan

  74. 5 stars
    Made this last week and it was SO SO SO good!!! Thank you for creating & sharing! I shared it with many friends & family b/c I loved it so much.

  75. 5 stars
    Mmhm, tried this out with pilau rice and chapati. It was sooo good!!! I’m learning how to cook and might have went a little overboard on the salt. I then compensated by diluting the soup with water. So it came out less creamy than I hoped but none of that took away from the flavor and overall deliciousness. Thank you for sharing this goodness!!!

  76. 5 stars
    This soup is delish! We’ve been in isolation for over a month now, and even though it’s a beautiful sunny day outside (minus the huge winds) I just needed some comfort food. This hit the spot – and I had everything on hand! The only substitution I made was frozen instead of fresh spinach. I added it in, frozen, after I added the broth and didn’t add quite as much broth/water (maybe like 1/8 cup less). It turned out great. I love every recipe of yours that I’ve made (I have your cookbook too). Thank you!

    1. There is never a bad time for comfort foods in my opinion haha. I am glad this one turned out so well for you Rebecca! Thank you for trying it! xTieghan

  77. 5 stars
    This was dinner tonight and lots of mmmm was heard around the table. Thank you for the instant pot directions. Although I have used my instant pot for a couple years now, I had never used the saute function before. Now I feel kinda silly that I waited so long. Thanks for the lovely recipe!

  78. Delicious! I used a whole yellow onion and wild rice, but otherwise followed the recipe as written. I will definitely make this again!

  79. Is there anything else that I can use instead of curry powder? I don’t have any and with the shelter in place orders, I can’t go out and get some.

    1. Hi Anna! The only thing I would recommend is to make your own curry powder if you have the ingredients to do so! Please let me know if you have any other questions or need anything else! I hope you love this recipe! xTieghan

  80. Hi there! I have made this soup before and it is delicious. I wanted to make it again, but no store near us has had any dried lentils the last few times I’ve been. Is there something I could substitute? I have quite a few cans of different kinds of beans, but wasn’t sure if you would recommend any one in particular. Thank you so much! I love your blog, recipes, and cookbooks!

    1. Hi Meghan! White beans should work great in this! I would not recommend using black beans. Please let me know if you have any other questions! xTieghan

  81. 5 stars
    Oh my! Another recipe from this blog that brought me joy while making and most importantly, eating! Weird times we’re living, and it’s great to have recipes with pantry ingredients that most of us have already. I couldn’t find the curry powder (somewhere in my pantry, haha), so I swap it for turmeric – figured it adds dept and color. I almost skipped on the coconut milk because it tasted pretty good without it, but good thing I decided to add it. Comforting for the heart and soul. Thanks for sharing! <3

    1. I am so glad this ended up turning out so well for you Sol! Thank you so much for trying this recipe! xTieghan

  82. 5 stars
    This soup is delish, my boyfriend and I ate it for 3 days in a row, it just got better and better.
    Full of flavor and wellness. Love it!!

    1. Hi Sherrill! If you go to the home screen of my blog and scroll all the way to the bottom, you can add your name and email address! Please let me know if you have any other questions! xTieghan

  83. 5 stars
    I made this without the rice, one of the bast soups I’ve ever made. Thank you for a fabulous recipe. Xx

  84. 5 stars
    Made this tonight for dinner! It was easy and delicious, although a little spicy for my taste. Can’t wait for a couple more nights of leftovers.

    1. HI! I would simply just cook on LOW for for 6-8 hours. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  85. I have made this recipe MANY times now and it never disappoints! I have recommended it to many friends and they all love it as well. Fast, easy, delicious and great as a vegan/vegetarian option to reduce the meat in your diet during weeknight dinners.

  86. 5 stars
    Hi Tieghan. Just made this for the second time. Absolutely delicious! Perfectly spiced and the rice is a tasty must. I made your pita bread to sop up the deliciousness. Perfect, thank you!

  87. I made this last week. It was delicious. My husband and I ate it up. My 3 little kids tried it, but thought it was too spicy, so next time I may back off some of the spice, but I loved it. Also gave some to a gluten-free vegan friend who loved it. I will make this again. Thank you for sharing.

    1. Hi Joanne! Thank you so much for trying this one! So glad you and your husband loved this and hope your little ones do too with less spice! xTieghan

  88. Great recipe and it was devoured by the whole family! My kids (8 and 10) have really been loving Indian flavors lately. I added boneless skinless chicken thigh and low boiled for 20 minutes before I added the lentils and simmered til lentils were done.
    Served it with salad and the frozen Naan from Trader Joe’s. Perfect!

  89. 5 stars
    LOVE! The smells when this is cooking are unreal. Big fan of all of her recipes but when I saw this we couldn’t pass it up!

  90. 5 stars
    I am so very, very in love with your recipes. My entire winter has been made up of them and they have so enriched our season. I am making this soup today for a dinner party tomorrow night. I know not to add the rice, but am I OK to make this a day ahead? I’m not overly familiar with working with lentils, i.e. if they will suck up the broth too.

    1. Hey Tara! This is a great recipe to make ahead. The lentils shouldn’t soak up the broth, but if it does thicken you can just thin the soup with a additional broth before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  91. 5 stars
    Just recently discovered your blog and instagram! This has been my FAVORITE recipe this month. It’s so easy and delicious. It’s the perfect winter soup. Excited to try out more of your recipes 🙂 Thanks for doing what you do!

  92. Hi! Could I sub greed curry paste or red curry paste for the curry powder?

    My daughter made this for me last fall and it was great – now I’m going to see if I can produce the same results!

    1. Hi Keli! I am sure green curry paste will work well, though I have not tried it. Let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  93. 5 stars
    I made this soup for dinner last night and am enjoying it for lunch today. Very delicious! The lentils took much longer than 20 minutes to soften on the stove top, not sure if that would have been expedited if I had an instant pot. Will try hydrating the lentils beforehand next time, because there will definitely be a next time! Thanks for the recipe, Tieghan!

  94. 5 stars
    amazing. amazing. amazing =)I made this recipe at least 6 times. Everyone who eats it LOVESSSS it. My soup doesnt look like her picture its a slightly darker color, but i stick to the recipe exactly. It is so so delicious and an easy instant pot recipe. thanks!!!

  95. This is amazing! I will be making it again and again! It has loads of flavor, even though I didn’t have enough curry powder and diluted it as I wanted a more brothy soup – still flavor loaded. Highly recommend this recipe.

  96. 5 stars
    I made this delish soup tonight and my son told me that I could win a cooking show with that recipe. So funny!!! We loved this soup. Thanks from a chilly winter night in Ontario ❤️

  97. Love love love! This was so easy to throw together in my instapot and the most delicious comfort food for these cold Canadian winter months! Is it freezable?

    1. Hi Natalie! Yes, you can easily freeze this. That works well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  98. 5 stars
    This was so good!! It’s become a regular recipe for me, and a great way for me to get rid of any older vegetables. I had a problem with the red lentils coming out of their shells, so I started using split red lentils which makes the whole thing extra thick and creamy. I also started adding a splash of vinegar because it adds sweetness to Indian-inspired dishes. Such a good recipe!

  99. 5 stars
    It was delicious, I added mushrooms fried earlier. Substituted spinach with kale, such a wonderful recipe. Thank you

  100. 5 stars
    My husband hates soup. THIS soup he LOVES. It is absolutely delicious. He, his daughter, and I are eating it right now and are just so happy. It’s fantastic.

  101. 4 stars
    Delicious!! I added a bit of garam marsala and paprika, and put half as much cayenne (so kids would like it). Big hit! Thanks so much. Excited to try your other recipes!

  102. 5 stars
    I enjoy so many of your recipes but this one is by far my favorite. After the holiday food hangover I was feeling I knew I needed something warm and comforting and also chalk full of nutrients. Thanks for posting this. It is one of my go-to recipes now.

  103. 5 stars
    Hi!
    I just made this wonderful soup for lunch today! Amazing flavor and texture. I live in Canada and, this was the perfect soup day… freezing rain, snow… not pretty! It was very heartwarming and delicious.
    I would like to congratulate you on your beautiful new cookbook (which I bought). Keep up the great work!
    Hoe you’re finding time during the holidays to rest and relax? Take care!!

    1. I am so glad this turned out so well for you Marie! Thank you so much for trying this! Happy New Year! xTieghan

  104. I’m planning on making this fora vegan guest at my Christmas dinner. Can I make it the night before and if I cook in crockpot do I throw everything in to cook except the spinach? Merry Christmas!

    1. HI! You can make the night before and rewarm. I would just add the spinach. It should be fine the next day! That will work great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  105. 5 stars
    Made this last night and it’s delicious! What a tasty and comforting bowl of healthiness. Even my husband who is one of those ‘soup’s not a meal’ types was very happy. My only changes were to add some ground turkey (for hubs), plus two tsp of sugar and a squeeze of lemon to make the flavors pop. Just perfect. Will be making again soon, thank you!!

  106. 5 stars
    This soup was delicious! Definitely a keeper. It had a lot of flavor, although I would suggest that if you don’t like food to be too spicy, you might want to go a little lighter on the cayenne (but we loved it). Easy as well.

  107. 5 stars
    This recipe is amazing. Love how quickly it all comes together, and has so much flavor. This will be a repeat recipe for sure! Thank you!

  108. 5 stars
    This was absolutely fantastic. A perfect meal for a snowy day. Your recipes always impress, but this is one of my top 3 favorites of yours!

  109. 5 stars
    Such a simple soothing recipe! It’s for sure going into the rotation. I used yams (because I accidentally bought them instead of sweet potatoes) and brown basmati. So good!

  110. I’ve made this a couple times now, switching out different veggies, and it’s absolutely amazing!! Versatile and measurements are spot on. Thanks!

  111. 5 stars
    So so so delicious and homey. This is the kind of meal you want when your tired and cold. Mild in flavour (But not lacking) which is sometimes kind of appreciated 🙂 I added feta to top it off for some saltiness.
    Ps. I’ve made about 10 recipes so far from your new book and they have all become favorites! I’m aiming to cook through the whole book through 2020 🙂

    1. Wow that is so amazing to hear! I am so glad you have been loving the book and this recipe turned out so well for you! Thank you Andrea! xTieghan

  112. Made this delicious soup for dinner last night in my Instant pot. I’m new to Instant pot so looking for recipes to try. Also my daughter is vegetarian and has been under the weather this week so this recipe ticked a lot of boxes for me – quick and easy to prepare, packed full of goodness, and comforting and easy to eat – like getting a great big hug from a bowl of food. Thanks Tieghan – this is definitely being added to the recipe folder.

  113. 5 stars
    I came across this recipe right on time for this cold weather. I just finished making this… it was sooo good! My family loved it!

  114. I made this tonight and oh my Lord, this recipe is to die for! I cooked the rice right in the soup though to make it truly a one pot meal, I just added a bit more water to compensate

  115. 5 stars
    I made this as directed, and it was easy and delicious. I loved the flavors together with a little lingering heat from the cayenne pepper.

  116. 5 stars
    Just made this, exactly as written but omitted the spinach and it is so good. My husband also gave it 5stars. Next time we are trying with the addition of sausage. The naan is currently resting, hoping it turns out as good as the soup! Thanks for another tasty recipe!

  117. 5 stars
    We loved this recipe!! Loved!!
    A couple questions for you because I like to measure what would you say is a inch of ginger is? A teaspoon or tablespoon?
    Just wondering the size of your sweet potaotes? Small, medium or large? Thanks Cheryl

    1. Hey Cheryl! I always find an inch of ginger to be about 1 tablespoon grated. I use medium sweets potatoes and had about 2 cups diced. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  118. Tried the Instant Pot version and my lentils turned to mush! It ended up puréeing the soup and seemed to turn out great!

  119. 5 stars
    I made this with kabocha squash instead of sweet potato, and stock powder + water (can’t buy liquid broth where I live). I also used about 3/4 can of coconut milk, a whole can felt like too much.

    It definitely doesn’t look like the picture but it is delicious and super healthy! Thank you!

  120. 5 stars
    Made this tonight and I loved it! It comes together easily and it’s got a great mix of heartiness and spice. Perfect for chilly evenings. This will definitely be on repeat throughout the rest of fall and winter!

  121. 5 stars
    Such an easy and delicious recipe! We made this for dinner tonight on the stove-top and it was a total hit! Can’t wait to make it again but next time I would want to make it with your homemade naan bread =)

    Ps. I added around 200g of spinach and sprinkled a little dry chilli flakes for a little bit extra bite

    Xx
    Sarah

    1. I am so glad you loved this and I hope you love it even more with the naan! My fav! Thank you Sarah! xTieghan

  122. Question, do you use full fat coconut milk or is light coconut milk ok? Not sure if the calorie count is for full fat or if it makes a difference in the soup. Thanks!

    1. Hi Hillary! I like to use full fat canned coconut milk, but I am sure using lite coconut milk will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  123. 5 stars
    Just made this! I don’t love chunky soups so after adding coconut milk but before spinach, I see the immersion blender to smooth it out. Then added spinach and when ready to eat a scoop of rice. Added much more pepper than suggested and it still isn’t spicy… great fall soup and quite easy!

  124. 5 stars
    I have been cooking professionally and home for more than 30 yrs. And I would count this as one of my top 20 all time favorite things to make and eat. Perfect balance of flavors and textures. I will be happily making this in my meal rotation again and again…

  125. 5 stars
    Holy crap this is so good! I substituted red curry and brown lentils and it turned out amazing! This is the best alternative to chili! This was a recipe loved by all, including my 2 year old who danced at his first bite!

  126. I’m in the process of making this soup and it smells wonderful! How many cups are considered a serving and does your calorie count include the rice?

    1. Hi Kim! 2 cups is about 1 serving and no, the rice is not included. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  127. 5 stars
    I have such a hard time finding instant pot recipes that have lots of flavor! This was DELICIOUS! Thanks so much for posting, I will definitely be making this again :-)!

    1. Hi Robin! I am sorry, we only have the calories. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

    1. Hey Sarah! I would recommend using 4 chopped carrots and 1 bell pepper in place of the sweet potato. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  128. 5 stars
    Hi all! I absolutely loved making this fragrant and warming dish for the first chilly night in Nova. It’s so easy and delicious and comes together rather quickly. If you don’t like spicy food, I would recommend halvng the cayenne pepper and halving the ginger. Overall delish and kudos to the amazing talent behind Half Baked Harvest! ?

  129. 4 stars
    I made this tonight, and it was delicious! I think 10 minutes in the IP was a little long, though. Next time I’ll do 7-8. Served over a little bit of rice with a side of garlic naan, it was super hearty and filling. Spice was perfect, too. I can’t wait for the leftovers!

  130. 5 stars
    I know I am a year late to the party but I just wanted to say that this soup was amazing. Only modification I made was using curry paste because I didn’t have powder on hand. This is going into my “staples” collection!

    1. Thanks Sara! I’m happy to hear that even with the substitution of the curry paste it turned out delicious! Enjoy!

  131. Hi! I’m excited to make this but I’m not a big fan of sweet potato or squash, can you think of any other substitution for this? Thanks!!

    1. Hi Sarah! You could try it out with russet potatoes or yukon golds. Let us know how it goes!

  132. 5 stars
    This recipe is divine! Just finished licking my bowl, and even though I’m stuffed, I’m seriously contemplating seconds. I had 1/2 honeycrisp apple in the fridge, so I chopped that up and threw it in; it adds a beautiful sweetness that compliments the curry and coconut milk very well. If you don’t have an apple but have some raisins in the cupboard, throw a handful of those in. I also reduced the cayenne to 1/4 tsp to make it a bit more manageable. But if you love heat, which I usually so, they add the suggested 1/2 tsp +.
    Thank you so much for this deliciousness!

  133. Hi there! Quick question… I see in the instructions that it states putting the rice in the serving bowl. Does that mean it doesn’t get cooked? Is it meant to be a little harder and crunchier? I just want to make sure I do it right…thanks! 🙂

  134. 5 stars
    This is such a hearty and flavorful soup! I added fennel bulb, and used white sweet potatoes because it was what I had on hand. I also used kale instead of spinach. I don’t care for cilantro, so just left it out. This recipe is a definite keeper!!

  135. This looks amazing..I may have to make this tonight 🙂 is it spicy though ? Which isle do you usually find naam in? Thanks so much!

    1. Hi Dani! This is not too spicy, but you can adjust the heat by reducing the cayenne pepper. I usually find my naan by the cheese counter, but all grocery stores are different and vary. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  136. I have a question. I made this today and I forgot to add the curry powder and cayenne pepper ??‍♀️. Can I add it now and stir it in or is it too late? Thanks!

    1. Hey Caroline! Yes, you can just add the spices now. I am sure that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  137. 5 stars
    My daughter is a little averse to chunky soup textures, so we got the immersion blender out. Still awesome, with flecks of spinach and great, creamy flavor. Lovely recipe.

    1. Hi Laura! Yes, I cook the rice separately. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  138. Made this tonight and it was outstanding! I used 1/2 tsp red pepper which was just spicy enough and 1 1/2 tsp sea salt. Instead of adding the spinach to the soup, I dished out hot brown rice into bowls, topping the rice with fresh baby spinach, then ladled the hot soup over the spinach, then the cilantro. The spinach was still slightly crunchy which was nice. Served the soup with naan bread as suggested. Delicious!! Thank you!

  139. 5 stars
    This was so good! I am the first person to get lazy and eat out, but a friend inspired me to make my own soup today. This was fast and easy and I was so excited for it that I forgot to make my rice and just ate it without. Also, I’m not a fan of spinach in soups so I added shaved Brussels sprouts when I put the broth in and it turned out great! I am saving this and definitely making again!

  140. Hi! I will be making this delicious soup this weekend and was curious how many cups in a serving? Thank you!

    1. Hi Anne! I am unsure exactly, but I would think it is around 1 cup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  141. I thought I’d surprise my wife. So I made her this soup..Absolutely delicious..She crossed out 4 things off my “honey-do” list because she was soo happy..Keep the recipes coming
    Signed—happy in San Diego is ?

  142. 5 stars
    Absolutely love this soup. Made it several times now and shared recipe with the boiler repair man who was in the house once when I was making it and he loved the smell and look of it.
    Easy to make, wholesome and healthy. Yum!

    1. Awh that is amazing! So glad you both loved this recipe and its become a staple for you! xTieghan

    1. Hi Lauren! No need to adjust the times. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  143. 5 stars
    Wow!!! I’d give this more stars if I could!! This is my new favorite plant based meal- Healthy, simple, full of flavor and only took about 30 minutes to make. Highly recommend!!

  144. 5 stars
    I’ve made this soup a few times now, and I love how warm and cozy it is. I like to add chicken at the same time as the lentils and then take it out to cool and shred, adding it back in before the spinach and coconut milk. Everyone loves it!

  145. 5 stars
    I accidentally made a variation to the recipe. I spread the liquid out into too many bowls and ended up with delicious curried sweet potato and lentils over basmati rice – not a soup! Delicious in its own right but next time I’ll watch the liquid to solids ratio. Thank you for pulling together excellent ingredients.!

    1. Hi Marc! Thank you for trying this recipe! I am so glad it turned out amazing for you! xTieghan

  146. Hi! What size insta pot do you have? I have the mini (3 Qt.) and I just wanted to make sure I use the right amounts for everything.

    Thanks so much!

    1. Hey Ruth! I have 7 QUART. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  147. 5 stars
    I’m not vegan, but I make this soup at least once per month now! I prefer to use lite coconut milk and sprinkle a little brown sugar on top. Heavenly! 10/10 from me.

  148. 5 stars
    This was so delicious and easy to make. I didn’t have enough spinach in the garden so I threw in a combo of spinach and rainbow chard…it worked wonderfully. Perfect end to a rainy day!

  149. 5 stars
    One of the best soups I’ve ever had. Certainly the best I’ve ever made. AND the easiest. Yum. I used lite coconut milk and it was fantastic. Every dish you’ve created has been fantastic. This didn’t disappoint. I’ve made a double batch this week to freeze as the first batch went instantly. So so sooooo good. ❤️

  150. Made this last night for dinner in my instantpot. It turned out ok? The flavor was good, but everything ended up mushed together. The lentils had disappeared into the soup, as had most of the sweet potatoes. I can’t tell if it was supposed to turn out like that or not. Glad I made some rice for texture. But as I said, the flavor was good. Liked the bite of the cayenne in there. Next time maybe I’d try 8 min in the instantpot instead of the full 10 min.

    1. Hi Breanne! I am sorry to hear that.. Are there any questions I could help you with? I hope this turns out better next time! xTieghan

  151. 5 stars
    This was unbelievably delicious! Even my kids are it without any complaints! This is going in the rotation for regular meals.

  152. 5 stars
    Made this last night in my instant pot and it was delicious! I only used a pinch of cayenne so that it wasn’t too spicy for my toddler but otherwise followed the recipe. Super easy and delicious. Definitely will be making again.

  153. 5 stars
    Loved this soup tonight. Mine came out much thicker than what your photos look like, but everyone ate it and loved it regardless!

    My naan on the other hand wasn’t too great, but I’ll try that recipe again before I give up!

    1. Thank you so much for trying it Mandy! I am so happy to hear it worked well for you! xTieghan

  154. 5 stars
    Just made this tonight – it’s excellent! The only thing I subbed was basil for cilantro. Great recipe! Thank you for sharing 🙂

  155. 5 stars
    This soup is soo yummy!! Smells delicious, looks delicious, AND feels healthy! I love that I know everything I put in isn’t processed. Thanks so much for sharing 🙂 I don’t have Instagram but I’ll post my picture on Pinterest.

  156. Since discovering HBH I rarely stray to other sources for recipes. I’ve loved everything I’ve made of yours. I plan on making this for dinner tomorrow.. but I’m unable (sadly) to eat coconut. Would you recommend extra broth/water so it’s not too thick? I’m bummed about always having to omit coconut milk from recipes 🙁

    1. Hi mandy! I would recommend using 1 1/2 cups whole milke in place of the coconut milk. This will give you a creamy soup, but not thick! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  157. 5 stars
    So, so, so good! I used half the coconut milk because I’m trying to take it easy on saturated fat and it was still so luxuriously delicious. I made it with the intsant pot and the sweet potatoes were like silk at the end. I also only had frozen chopped spinach and I just tossed in a bunch toward the end. Perfect. I’m sure it will taste even better with fresh baby greens. I’ll be making this over and over! Thank you!

    1. Hi Sue! I am so glad you loved this soup and it turned out amazing! Thank you! If you try to post a photo in the comments, most times you need to turn it into a URL address!

  158. 5 stars
    Absolutely delicious! Our new favorite recipe! We get so stuck on our regular weekly recipes, it’s so nice to add something new and delicious to our rotation!

  159. Hi Tieghan – I make so many dishes of yours each week and so enjoy looking over all your recipes! I am a devoted follower! But this curry! I think this may be the best thing I’ve ever made! And by far is one of your easier dishes to make! Thank you for this bowl of delicious heavenly goodness and thank you for continuing to contribute to the world, making my world so interesting and healthy and creative!
    Lara

  160. 5 stars
    Second time making this soup! So flavorful and so filling. One batch on Sunday with rice fed up for three nights. Added celery and carrots. Thanks for the great recipe!

  161. 5 stars
    This was so easy and yummy! I’ll definitely be coming back to this recipe through the winter! I forgot to get rice but a a nice loaf of bread and it was great…next time I want to try your naan recipe! Thanks so much for posting….your recipes are always amazing!!

    1. I am so glad you loved this Lindsay! I hope you do try the naan, its one of my favorites! Thank you so much!

  162. I made this today and used 1/2 teaspoon of cayenne without thinking to start with a little less… just a first taste without the rice yet it seems a bit spicy. Do you have a recommendation of how to tone down the heat a little. Thanks so much!

  163. This was one of the first recipes I tried in the Instant Pot, and is now a family favorite. My family has so many food sensitivities and we can all eat this soup. Thank you so very much!

  164. 5 stars
    This is the epitome of comfort food that is healthy as well. My gosh I mean what else is there to say besides this is incredible, especially when paired with her homemade naan (which by the way cooks gluten free amazingly.) Why am I not surprised this is amazing? I’ve tried a lot of her recipes and every single one so far has yet to disappoint. Thanks for all the new meal staples in my home! This is also kid friendly if anyone was wondering. My boy gobbles it up.

    1. You’re too sweet Claire! I am so glad you loved this soup and with the homemade naan! Thank you so much!

  165. 5 stars
    This was so yummy! I omitted some of the heat and used the immersion blender to blend the veggies so that the kids wouldn’t be able to pick them out and it was a hit! Thanks!

  166. 5 stars
    So freaking good. I rarely eat leftovers more than one day. I ate this for lunch and dinner 3 days in a row. Thank you for this delicious recipe! Yum!

  167. 5 stars
    I made this last night in my instant pot and made some minor alterations based on what I had on hand. I used a full cup of lentils since I wanted to use up what I had left. I did not add more liquid and it was fine. I also added half a fresh jalapeño chopped to the onion mixture (using up leftovers in my frig). I used two large handfuls of power greens at end (baby kale, baby chard, baby spinach) with the coconut milk. I will either cut the potatoes up in larger chunks or decrease cook time a minute or so as the potatoes were a little too soft and starting to disintegrate. I served over brown rice with whole grain naan. The flavor was amazing and will definitely make again. thanks

  168. 5 stars
    Last night I made this recipe per the stove top instructions and it was awesome! Most delicious curry dish I’ve made yet. I noticed, however, that the red lentils completely dissolved into the soup. Is this intentional? Are the lentils intended to give body to the soup and serve a thickener? Or, should have they remained whole and perhaps I added them too early? Thanks – love your recipes!

    1. HI! The lentils are meant to be very soft. If you want them firmer, just cook the soup 10-15 minutes less. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  169. 1 star
    Giving this one star because 1/2 teaspoon cayenne pepper is WAY too much. Once in there you can’t take it back :-(. I’m a fan of both spicy heat and HBH. I’ve made several HBH recipes so I followed this recipe as written though I should have followed my instincts. I suggest starting with an 1/8 of a teaspoon and adjust to taste. Spare your palate by cutting back and save the pot of soup which has promise to be very comforting.

    1. Hi Diane! I am so sorry that this was too much heat for you. I hope you try this again with the spice level you like and enjoy it! Thank you!

  170. This looks SO delicious!! I’m not a big fan of cilantro though – is there another herb that would work well in this? Thanks!!

    1. HI! I would use basil. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  171. 5 stars
    I used brown rice since I didn’t have any basmati, and I used half the amount of red pepper, as I didn’t want it too spicy. Otherwise, I followed the recipe as written, and I don’t have words to describe how delicious and cozy this meal is! I will definitely have this in the regular rotation during cold Michigan winters. Make it folks, this is a winner!

  172. 5 stars
    Running a victory lap around the kitchen island! This was great. Omitted the greenery in hopes to have have better reception from the picky children. Husband loved it! I had regular lentils on hand so I used those. Added a pinch of cinnamon and tumeric but otherwise followed the recipe as is. Thank you! I never get to knock out out of the park!

  173. 5 stars
    4 out of 5 people in my family are not adventurous with food. 5 out of 5 LOVED this. We added some cashews at the end, but otherwise followed the recipe exactly. Thank you so much! This is a keeper!

  174. 5 stars
    This is incredible! I honestly wouldn’t change a thing. I’m so excited to have a new recipe in rotation!!

    1. Hi Barb! Most regular lentils come dry in the bulk food bins or in bags at the grocery store. Is that what you’re also referring to by regular lentils?

    2. Regular lentils will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

    1. Add all ingredients to the slow cooker except the rice and slow cook for 6 hours on low. Add the rice before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  175. 5 stars
    I love this recipe! So warm and cozy. I think next time i’d add more lentils, because they are my favorite and i can never have enough. 🙂 Thanks for another great one!

  176. Hello! I am considering making this for my husband and me this coming week in our Instant Pot.
    Do you think chicken breast could be added? He is a pretty staunch believer that there should be a meat in every meal 🙂 How would adding two cubeb and thawed chicken breasts change the time in the instant pot?
    Thank you so much!
    Annie

    1. HI! You can add chicken breast right to the instant pot. That will be great! No need to change the cooking times, the chicken should cook up perfectly. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  177. 5 stars
    This is one of my favorite recipes from HBH! It’s incredibly delicious and so healthful. It fills you up in the best way. I can’t recommend this one enough!

  178. 5 stars
    My boyfriend is from Nepal so we eat a lot of lentils and I’m always looking for a new way to use them. I made this with barley and homemade roti and we both loved it! Thanks for sharing!

  179. 5 stars
    I made this on a Sunday for my husband and I. It made a quick dinner, and then we had plenty of leftovers for several lunches throughout the week. It was delicious! I’ll definitely be making again, but with a little less cayenne next time.

    1. Hey Tracey! I would recommend chicken bread. You can add cooked shredded or cook the chicken in the soup with the lentils, then shred. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  180. 5 stars
    I am always a little nervous to make Indian food, as it seems I can never get it quite right. But this was so easy to make and turned out delicious! A cheaper and healthier option than takeout. Serving with naan is definitely necessary.

  181. 5 stars
    I made this last night for my husband, who sometimes wonders where the meat is when I make vegetarian dishes. But he loved it! It was hearty and filling – great for a cold Autumn night!

  182. 5 stars
    This soup was awesome! We ate it for two days and loved it both times. We will definitely make it again and again.

    1. Thank you Alexis! I am so glad you liked this and hope it turns out amazing for you family! Happy Thanksgiving to you as well!

  183. This sounds great. I have everything to make it, so this will be dinner tonight. But, why peel the sweet potatoes? The peels are the most nutritious part of the potatoes. After boiling, they’ll break down and you won’t even notice them in the soup!

    1. Hey there Lind! You are welcome to leave the skins on. Sounds delish! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  184. This soup was great! I made it exactly as your recipe states except I only used 1/8 tsp of cayenne, because I was sharing with some sissies. Anyway, it was truly outstanding, and I will make it again because these are some of my favorite food items, too. Next on the list will be the chicken, which really does look great. Thank you for sharing your talents and skills.

  185. 5 stars
    Amazing! Warm, delicious, satisfying, super easy. First HBH recipe and I’ll be back for more. About to snow just a smidge in Boston; I’m ready to bundle up on the couch with this soup. 🙂

    1. I am so glad you loved this and you want to make more from my site! I hope you love all that you try! Thank you Laura!

  186. 5 stars
    So, so good! We made this for dinner prepping everything the night before. Dinner was done in minutes and so delicious! We added jalapenos and then had to add mozzarella cheese because we made it too spicy and those were amazing, too (thought our goal is to eat it cheese free when we can stand the heat).

  187. 5 stars
    Made this tonight for our first freeze and it was unbelievably perfect. The only thing I did differently is I used an entire onion bc half onions make me sad.

  188. 5 stars
    I didn’t know what to make for lunch yesterday so I decided to give this recipe a try, everyone at my house LOVED IT! Perfect for cold and rainy days, also ingredients were really easy to find (I live in Mexico).

    1. Chicken broth will worth great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  189. 5 stars
    This is delicious! I made it for lunch on a cold and dreary day last week, and am looking forward to the leftovers. It’s a lot spicier than I anticipated – which is a good thing. I like spice, but usually have to add more than what a lot of recipes call for. I’m glad I tasted first before adding any more!

  190. 5 stars
    I have been promising self to make this recipe for days now. Finally did! OMG!!! It’s is divine! My husband are 4 bowls and my three fussy kids almost licked their bowls clean! I love your IG feed, have drooled over your food pics for months and am now a converted half baked harvest food addict! Thank you!! Next stop for me… pumpkin cinnamon swirl pancakes ?

    1. Hi Rachel! Yes, green lentil will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  191. 5 stars
    I am a huge Half Baked Harvest fan and have made dozens of the recipes from the book. They are always a hit! I love the creativity in all your recipes. I made this last night and it did not disappoint – DELICIOUS! I substituted orzo for rice since we are already having rice this week, but I love how thick and creamy and flavorful this was. The sweet potatoes, the curry powder, the coconut milk, such a great flavor mix. Thank you!

  192. 5 stars
    This recipe was fabulous. I did leave out the cayenne as my husband is sensitive to spicy hot foods and I wasn’t sure how much to use but I didn’t miss it as the flavors were so good otherwise.

  193. 5 stars
    Oh. My .Goodness. Okay I love all the half baked harvest recipes and treat my cookbook as if it was my first born. BUT WOW. This soup is increidble. Here in Canada it is chilly already and this soup is the perfect thing to keep me warm during study breaks! It is the perfect mix of sweet and spicy. I substituted the sweet potato for candy roaster squash which made the soup a bit thicker… delicious. Thank you!

  194. 3 stars
    Mine turned into more of a greenish yellow color. Not the prettiest to look at but not a huge deal. I am thinking the flavors may develop a bit more when I eat the leftovers tonight. If not, I think I will add more curry. Thanks for another recipe!

    1. Hi Danielle! Please let me know if it is better after adding more curry. I hope this turns out better for you!

  195. This soup is the best! Easy,quick to make and so delicious. It tasted really good even before adding coconut milk. I loved loved this recipe and will definitely make it again. Thank you again for sharing it, so good.

  196. Hello! I want to make this but don’t have yellow curry powder but I do have Garam Masala. Do you think that could work? Or Thai curry paste? How much should I use if I sub the paste? Thanks!!!

    1. HI! I think garam masala will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  197. 5 stars
    Ummmm, YUM! I made this soup this afternoon and we had it for dinner tonight. I’m not a huge sweet potato person, so I substituted it with butternut squash. I also added quartered mushrooms.
    My husband said it was the best meal he’s had in a loooooong time. Next time I’ll add just a pinch of cayanne-it was too spicy for our 3 kids. We had cottage cheese on hand -so I added some to the kids bowls to turn down the heat. I was amazed at how simple and easy this was. Perfect for a fall evening.

  198. 5 stars
    I absolutely love all of your recipes and have been a longtime follower. I have to say, I made this for dinner this week along with your recipe for homemade naan…and Oh-my-goodness! It seriously was maybe the best recipe I’ve made in a long time, and I also love that it’s vegan! Props on another fantastic recipe- you continue to amaze me.

  199. 5 stars
    I Made this soup the other morning and it really was is quick and easy as the recipe says! I made it start to finish in under 30 minutes ( 35 counting cleanup which wasn’t too bad considering it was just one pot and a cutting board and knife). I had Dinner done before 8 AM! Boy was it delicious, I served it over brown rice and topped with Greek yogurt and some tomatoes out of our garden. I did add some carrots to the recipe and I use kale instead of spinach Which i think it made it even extra hearty

  200. 5 stars
    Added ground turkey to this and it was SO SO GOOD. The flavors/textures were not like anything I’d had in a soup, and everyone loved it! Can’t wait to eat my leftovers for lunch today… make this soup it’s so good!

  201. 5 stars
    Made this soup last night and put it kn my crock pot for an all nighter. About 8 hours later on low it seriously was so good and since it’s just starting to get chilly it was the best first soup to start off my fall season. Even hubby approved. Thanks for the inspiration.

  202. 4 stars
    I made this while visiting my friend in a Lake Tahoe in a crisp fall evening after a days hike. Her diet is vegan and gluten free so u made this sans naan. It was a touch spicy for me but well loved by all. Really easy to throw together in one pot!

  203. I made this tonight to keep me full and healthy and have a few more servings during the week. Loved it. Was so delicious and savory. I wanted to curl up in it.

  204. 5 stars
    I just made this and it’s delicious. I ended up using my immersion blender to puree everything but the spinach and cilantro. It’s very warming and cozy. Can’t wait to serve it with warmed naan! Thank you for the recipe!

  205. 5 stars
    Made this last night and it’s so delicious! I love how easy it is to throw together in the Instant pot, even when we didn’t feel like cooking this was totally doable. Perfect for lunch leftovers too 🙂

  206. 5 stars
    I made this yesterday and it is wonderful! I used green lentils instead of red since that’s what I had on hand, and had no issues with the replacement. Reheats great for lunch.

  207. I love rice and lentil bowls so much! I usual cook them by colour depending of the veggis and spices I put in them and the vibrant yellow colour of this one looks delicious!
    thanks for sharing the idea!

  208. Hi! I’m so excited to try this- do you think butternut squash could be subbed for the sweet potato? I just have some on hand. Thanks!

    1. Hey Lauren! Butternut squash will be great! Sub an equal amount, about 3 cups cubed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  209. Any reason you can’t use a brown lentil instead of red? And are you using dry lentils in your recipe or have they been hydrated already?

    1. HI! You can use brown or green lentils and yes, I am using dried lentils. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  210. 5 stars
    I just finished eating my first bowl of this soup. Thank you for such a great recipe. It’s my first soup as a vegan.

    I omitted the rice. I decided that some of the meals I will put it over cooked rice.

    1. HI Lisa! Yes, you can freeze the leftovers for up to 3 months. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  211. 5 stars
    I made this tonight and my husband loved it! We used the instant pot and fortunately we have two so one made the rice while the other made this savory, spicyand yet delicately sweet dish. This is a keeper for sure.

  212. This looks amazing and I can’t wait to try it. Any suggestions on cooking the soup with a crock pot instead? Thanks!

    1. Hi!! I recommend cooking in high for 4-5 hours or low for 6-7 hours. That will be great!!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  213. I made this soup last night, (the day it was published :)) since I had basically all the ingredients in my pantry. I only substituted some thinly sliced kale for the spinach. It was the perfect thing to cook at the end of a long work day – cozy and nourishing, fast and simple. Thank you, Tieghan, for all your work!

    1. I am so glad you enjoyed this Vera! And after a long work day, that sounds like the perfect meal! Thank you!

  214. This looks absolutely magnificent and warming for a cold evening. Given that it’s SUPER freezing where I am (in the 60s…call me a drama queen but that range is INSANELY COLD TO ME!), I am in dire need of warming foods like soup, roasted vegetables, and curry. The spices, sweet potato, and lentils seriously make this dish so hearty and perfect!

  215. Yummm this looks and sounds so tasty! I love coconut and sweet potato in soup! Oh yes never forget the fluffy naan 🙂

  216. I have all the ingredients for this soup (they’re all things I have on hand at all time), so I’m definitely making this! I’m more than okay with all your comfort food recipes. 😉

  217. Hi there- could you sub butternut squash for the sweet potato? Would three cups work? Thank you! Love your recipes! Juliet

    1. HI! Yes, butternut squash will be great. I would use 3-4 cups cubed squash. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  218. This looks so yumm! For those of us who have yet to get an Instant Pot, I assume this would work in a crock pot too?

    1. Hey Janet! Yes, this works great in the slow cooker as well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  219. It looks very tasty. Even though it isn’t soup weather here yet. HA! It has been in the 80s most of the fall. Unusually warm for north GA.