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Coconut Sweet Potato Lentil Soup with Rice Recipe

Coconut Sweet Potato Lentil Soup with Rice Recipe Bliss

A comforting Coconut Sweet Potato Lentil Soup with Rice recipe that's gluten-free and vegetarian. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1 medium onion chopped; yellow or red onions work well
  • 2 cloves garlic minced; fresh garlic preferred
  • 1 tablespoon ginger freshly grated; substitute with ginger paste if needed
For the Main Ingredients
  • 2 cups sweet potatoes cubed; can be replaced with butternut squash
  • 1 tablespoon curry powder customizable to your spice preference
  • 1 teaspoon cayenne pepper omit for lower heat or substitute with paprika
  • 4 cups vegetable broth chicken broth can be used for non-vegetarians
  • 1 cup red lentils quick cooking; yellow lentils are a good alternative
For the Finish
  • 1 can coconut milk use full-fat for richer flavor
  • 2 cups baby spinach kale can be used as a sturdier alternative
  • 1 bunch fresh cilantro garnish; parsley works as a milder substitute

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large pot over medium heat for about 2 minutes until it shimmers.
  2. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
  3. Stir in the minced garlic and freshly grated ginger, cooking for an additional 2 minutes until fragrant.
  4. Add the cubed sweet potatoes, curry powder, and cayenne pepper, sautéing together for about 2 minutes.
  5. Pour in the vegetable broth and add the red lentils, stirring to combine, and bring to a rolling boil.
  6. Reduce heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally.
  7. Stir in the coconut milk and baby spinach, cooking for an additional 5 minutes until spinach wilts.
  8. Remove from heat and fold in chopped cilantro before serving over cooked basmati rice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Adjust spice levels as needed, sauté spices beforehand to enhance flavors, and store leftovers properly to maintain texture.

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