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
Scale
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
- 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.
- 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.
- 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.
- 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
