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Coconut Sweet Potato Lentil Soup with Rice Recipe

ByLucy
Jump to Recipe· 4.4 from 15 reviews

If you’re anything like me, you appreciate a bowl of comfort that’s both nourishing and packed with flavor—and that’s exactly what you get with my Coconut Sweet Potato Lentil Soup with Rice Recipe. This soup is creamy, warmly spiced, and totally satisfying without being heavy, making it the perfect weeknight dinner or meal prep hero. Keep reading because I’m sharing every little tip to get this just right, so you can enjoy cozy vibes in a bowl!

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Why This Recipe Works

  • Balanced Flavors: The sweetness of the potatoes pairs beautifully with the warm curry and a hint of cayenne, creating depth without overwhelming the palate.
  • Creamy Texture: Coconut milk adds a luscious creaminess that feels indulgent but stays dairy-free and light.
  • Protein-Packed & Filling: Red lentils bring protein and fiber, making this soup hearty enough to keep you satisfied for hours.
  • Comfort Meets Convenience: Whether you use stove-top or Instant Pot, this soup cooks up in under 40 minutes—perfect for busy days.
Coconut Sweet Potato Lentil Soup with Rice, hearty vegan soup, comforting plant-based dinner, creamy coconut lentil soup, healthy sweet potato soup - A white bowl filled with a thick lentil and rice stew showing yellow broth and chunks of orange sweet potato mixed with green herbs and lentils; two pieces of toasted flatbread folded and placed inside the bowl leaning to one side, garnished on top with fresh green cilantro leaves; the bowl is held by a woman's hands wearing a white knitted sweater over a light beige cloth, all set on a dark surface with a soft focus in the background, photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Coconut Sweet Potato Lentil Soup with Rice Recipe plays a role in bringing it all together—a vibrant dish that’s simple yet impressive. Here’s the rundown on key players and why choosing quality makes a difference.

Coconut Sweet Potato Lentil Soup with Rice, hearty vegan soup, comforting plant-based dinner, creamy coconut lentil soup, healthy sweet potato soup - Flat lay of a small bottle of extra virgin olive oil, half a yellow onion chopped, a small piece of grated fresh ginger, two cloves of garlic peeled and minced, two whole peeled and cubed sweet potatoes, a small bowl of yellow curry powder, a pinch of cayenne pepper in a tiny dish, a cup of dried red lentils, an opened can of coconut milk partially poured out, a handful of fresh baby spinach leaves, a small bowl of cooked basmati rice, a small bunch of fresh cilantro chopped, and a piece of fresh naan bread, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Extra virgin olive oil: I like using good olive oil here for its subtle fruitiness and health benefits; it also helps soften onions perfectly.
  • Yellow onion: Adds a natural sweetness and depth when sautéed—don’t skip this base!
  • Fresh ginger: A zingy freshness brightens the soup and pairs wonderfully with the warm curry spices.
  • Garlic: Because, well, garlic makes everything better—plus it lends a fragrant undertone here.
  • Sweet potatoes: They’re the heart of this recipe, bringing natural sweetness and a velvety texture as they cook down.
  • Yellow curry powder: This adds the essential curry flavor without being overpowering; feel free to adjust based on your spice preference.
  • Cayenne pepper: Just a pinch gives a gentle heat that warms you up without sweating it out.
  • Vegetable broth or water: Low-sodium broth gives richer flavor, but water works fine if you want to keep it super light.
  • Dried red lentils: Cook quickly and break down enough to thicken the soup naturally without mushiness.
  • Kosher salt: Essential for seasoning and bringing out those aromas; add gradually and taste as you go.
  • Coconut milk: Creamy, dairy-free, and a perfect foil for the spices and sweet notes, making the soup luscious.
  • Baby spinach: Added near the end for freshness and a pop of green without overpowering the flavors.
  • Basmati rice: Fragrant and fluffy, it’s the perfect bed for ladling the soup over, soaking up every bit of goodness.
  • Fresh cilantro: Brightens the bowl and adds a herby brightness I always crave at the end.
  • Fresh Naan: Optional but highly recommended—perfect for dunking and sopping up your soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a warm hug but with room for your own flair! I often tweak it depending on what I have or my mood, and honestly, you can’t go wrong if you keep the basics intact.

  • Variation: I sometimes swap sweet potatoes for butternut squash in the fall—adds a nutty sweetness that’s delicious.
  • Add more heat: If you like it spicy, add extra cayenne or a dash of chili flakes while simmering.
  • Protein boost: Stir in some cooked chickpeas or tofu cubes for extra heartiness.
  • Leafy greens: Switch baby spinach for kale or swiss chard, but add them later so they don’t get too tough.

Step-by-Step: How I Make Coconut Sweet Potato Lentil Soup with Rice Recipe

Step 1: Sauté the Aromatics Until Soft & Fragrant

Begin by warming your olive oil in a large pot over medium heat. When you see it shimmer, toss in the chopped onion and cook for about 5 minutes until it softens and turns translucent—that’s where flavor lives! Then add the grated ginger, minced garlic, and cubed sweet potatoes. Stir them for around 2 minutes until everything smells incredible and the sweet potatoes start to soften. Next, sprinkle in your curry powder and cayenne pepper, letting those spices bloom in the warm oil for another minute. This step is key—it builds the foundation and wakes up all those flavors before the liquids go in.

Step 2: Simmer Lentils and Potatoes to Perfect Tenderness

Pour in your vegetable broth or water and add the red lentils. Don’t be shy with the kosher salt here; I find seasoning early lets the flavors develop deeply. Bring the pot to a lively boil, then reduce heat to low, cover, and let it all simmer gently for 15 to 20 minutes. You want your lentils soft and sweet potatoes tender but not falling apart into mush—check frequently once you hit the 15-minute mark.

Step 3: Stir in Coconut Milk and Greens

Now, off the heat, pour in the coconut milk—it adds that silky, dreamy texture I just love. Toss in your baby spinach and give everything a good stir. Pop the pot back on medium-low for 5 minutes to let the spinach wilt but stay bright and fresh. Remove the pot from heat and sprinkle chopped cilantro over the top for a fresh burst of herbaceous flavor.

Step 4: Serve Over Fluffy Basmati Rice

Scoop your freshly cooked basmati rice into bowls, then ladle the warm soup over it. I always garnish with a little extra cilantro and serve with warm naan on the side—perfect for mopping up every last bit of deliciousness. You’re going to love how the rice soaks up the flavors.

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Tips from My Kitchen

  • Don’t Overcook Lentils: Red lentils cook quickly and can turn mushy if left too long—keep an eye from 15 minutes on.
  • Adjust Spice Levels Gradually: I always start with less cayenne and add more after tasting so it’s never too fiery.
  • Warm Your Coconut Milk: Adding cold coconut milk straight from the can can slow your cooking, so let it come to room temp or warm slightly before stirring in.
  • Rice Prep Matters: Use fluffy, separate grains of basmati rice to avoid a mushy base—rinse before cooking to remove excess starch.

How to Serve Coconut Sweet Potato Lentil Soup with Rice Recipe

Coconut Sweet Potato Lentil Soup with Rice, hearty vegan soup, comforting plant-based dinner, creamy coconut lentil soup, healthy sweet potato soup - A white bowl filled with thick yellow soup containing orange cubes, possibly sweet potatoes, with visible grains and green leafy bits mixed in. On one side of the bowl, a piece of flatbread with brown roasted spots leans against the bowl, and some fresh green herbs rest on top of the soup. The bowl sits on a light, crumpled cloth over a dark surface with a white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this soup with plenty of fresh cilantro—it adds that bright, refreshing contrast to the creamy coconut base. Sometimes I toss on a squeeze of lime for an extra zing or a sprinkle of toasted pumpkin seeds if I want some crunch. These little touches elevate the bowl beautifully.

Side Dishes

For sides, warm naan is my go-to for dipping and soaking up leftovers. If you want something lighter, I pair this soup with a crisp cucumber salad or a simple carrot slaw dressed in lemon and olive oil. Perfect balance of textures and flavors!

Creative Ways to Present

When serving guests, try layering the rice and soup in clear glass bowls so they see all the vibrant colors. For a festive twist, top with toasted coconut flakes and a few chopped fresh chilies. It’s also lovely to serve this soup in rustic bread bowls—makes the meal feel extra cozy and special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup and rice separately in airtight containers in the fridge. This way, the rice doesn’t get soggy soaking in the soup. Both keep well for up to 4 days, making quick lunches or dinners a breeze.

Freezing

This soup freezes beautifully without the rice. Freeze in portions in freezer-safe containers or bags for up to 3 months. When thawing, just reheat gently on the stove and add fresh rice when serving for the best texture.

Reheating

To reheat, gently warm the soup on the stove over low heat, stirring occasionally so it heats evenly and the coconut milk doesn’t separate. Add a splash of water or broth if it looks too thick. Reheat the rice separately in the microwave or on the stove, then assemble your bowl fresh.

FAQs

  1. Can I make Coconut Sweet Potato Lentil Soup with Rice Recipe in a slow cooker?

    Absolutely! You can sauté the aromatics first on the stove, then transfer everything to the slow cooker and cook on low for 5 to 6 hours or on high for 3 hours, adding coconut milk and spinach during the last 15 minutes. Just be careful with the lentils so they don’t overcook.

  2. What if I don’t have basmati rice?

    Any long-grain rice works well, but basmati has the best fragrance and texture to soak up the soup nicely. Jasmine rice is a good alternative, while short-grain rice might be too sticky.

  3. Is this soup vegan and gluten-free?

    Yes! All ingredients in this Coconut Sweet Potato Lentil Soup with Rice Recipe are plant-based and naturally gluten-free. Just double-check your broth and naan if you’re gluten-sensitive—use gluten-free options as needed.

  4. Can I use canned lentils instead of dried?

    You can, but I recommend using dried lentils for best texture and flavor absorption. If using canned, add them in near the end just to heat through to avoid a mushy soup.

  5. How do I make this soup spicier?

    Easy! Increase the cayenne pepper slowly while cooking, add a dash of chili flakes, or crank up the curry powder. Fresh chopped chilies on top can also add fresh heat.

Final Thoughts

This Coconut Sweet Potato Lentil Soup with Rice Recipe has become a staple in my kitchen for good reason—it’s approachable, vibrant, and so comforting on chilly evenings. Whether you’re cooking for family, meal prepping for the week, or simply craving a delicious bowl of warmth, this recipe delivers every time. Give it a shot and I bet it’ll earn a spot on your favorites list too. Trust me, you’ll be so glad you did!

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Coconut Sweet Potato Lentil Soup with Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 15 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan
Print Recipe

Description

A creamy, flavorful Coconut Sweet Potato Lentil Soup served with basmati rice and garnished with fresh cilantro and baby spinach. This nutritious dish combines tender sweet potatoes, red lentils, fragrant spices, and coconut milk for a comforting vegan meal perfect for any season.

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon cayenne pepper
  • 4 cups low-sodium vegetable broth or water
  • 3/4 cup dried red lentils
  • Kosher salt, to taste
  • 1 can (14 ounce) coconut milk
  • 2 cups baby spinach
  • 2 cups cooked basmati rice
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • Fresh Naan, for serving

Instructions

  1. Heat Oil and Sauté Aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook for 5 minutes until softened. Add the grated ginger, minced garlic, and cubed sweet potatoes and cook about 2 minutes until fragrant. Stir in the yellow curry powder and cayenne pepper and cook for an additional minute to release the spices’ flavors.
  2. Add Broth and Lentils, Simmer: Pour in the vegetable broth and add the dried red lentils. Season generously with kosher salt. Bring the mixture to a boil over high heat, then lower the heat to a simmer. Cover the pot and cook for 20 minutes until the lentils are tender and the sweet potatoes are soft.
  3. Incorporate Coconut Milk and Spinach: Stir the coconut milk and baby spinach into the soup. Cook for 5 more minutes until the spinach wilts and the soup is heated through. Remove the pot from heat and stir in the chopped fresh cilantro for added brightness.
  4. Serve with Rice and Naan: Divide the cooked basmati rice among bowls and ladle the soup over the rice. Garnish with extra fresh cilantro. Serve alongside warm fresh Naan bread for a complete, comforting meal. Enjoy!

Notes

  • For a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid.
  • You can substitute red lentils with yellow lentils for a similar texture and flavor.
  • Adjust cayenne pepper quantity according to preferred spice level.
  • Use low-sodium broth to control salt content better.
  • This soup can be made in an Instant Pot using the sauté and manual pressure cook settings as described.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Nutrition

  • Serving Size: 1 bowl with 1/3 cup rice
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 300 mg
  • Fat: 12 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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