I’ve got a cozy, soul-warming recipe to share that you’ll want to bookmark right now: the Coconut Sweet Potato Lentil Soup with Rice Recipe. This one has it all—rich coconut creaminess, warming spices, tender sweet potatoes, and protein-packed lentils, all served over fluffy basmati rice. It’s one of those dishes that’s both hearty enough for chilly nights and light enough to feel nourishing without being heavy.
What makes this Coconut Sweet Potato Lentil Soup with Rice Recipe truly special for me is its beautiful balance of flavors. The sweetness from the potatoes mingles so nicely with the earthiness of the lentils and the gentle kick from curry and cayenne pepper. When I first made it, I couldn’t believe how simple the ingredients were yet how deeply comforting it felt—perfect for busy weeknights or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Perfectly Comforting: The creamy coconut milk and spices make this soup ultra-soothing for cold days or when you need a little calm in a bowl.
- Nutritious & Filling: Sweet potatoes and lentils bring in fiber, protein, and vitamins to keep you energized and satisfied.
- Simple, Yet Flavor-Packed: Minimal ingredients, big impact—great for busy cooks wanting homemade goodness fast.
- Family Favorite: This recipe has won over picky eaters and has become a weekly staple at my house.
Ingredients You’ll Need
These ingredients come together beautifully—the creamy coconut milk mellows the curry spices and balances out the sweetness of the potatoes. When shopping, look for fresh ginger and quality coconut milk for the best flavor punch.
- Extra virgin olive oil: A good-quality olive oil adds depth without overpowering the dish.
- Yellow onion: This builds the savory base that carries the soup’s flavors.
- Fresh ginger: Adds a bright, warm zing—make sure it’s fresh for the best aroma.
- Garlic: Minced will infuse every bite with comforting garlicky goodness.
- Sweet potatoes: Peeled and cubed for tender sweetness; they break down slightly to thicken the soup.
- Yellow curry powder: The star spice blend for warm, earthy flavor.
- Cayenne pepper: Adjust depending on your heat preference—a little goes a long way!
- Low-sodium vegetable broth or water: Using low-sodium broth lets you control salt without excess.
- Dried red lentils: They cook fast and turn tender, adding body and protein.
- Kosher salt: Essential for seasoning to taste.
- Coconut milk (canned): Make sure it’s full-fat for that luscious creaminess.
- Baby spinach: Stirred in at the end for freshness and color.
- Cooked basmati rice: The perfect fluffy bed for serving the soup.
- Fresh cilantro: Adds a bright, herbal finish—plus extra for garnish.
- Fresh Naan: A fantastic side to scoop up every last drop.
Variations
One of the things I love about this Coconut Sweet Potato Lentil Soup with Rice Recipe is how easy it is to tweak based on what you have on hand or your taste preferences. Don’t hesitate to experiment—you might discover your new favorite twist!
- Coconut Sweet Potato Lentil Soup with Rice Recipe with Protein Boost: I sometimes stir in cooked shredded chicken or tofu cubes for extra protein that doesn’t dilute the flavor.
- Make it Spicier: When I want more heat, I add a dash of chili flakes or extra cayenne. It wakes up the whole bowl!
- Swap the Greens: Baby kale or Swiss chard work great if you don’t have spinach—it just adds another layer of vibrant green.
- Rice-Free Version: Skip the rice and serve with warm crusty bread for a low-carb option that’s still just as filling.
How to Make Coconut Sweet Potato Lentil Soup with Rice Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat until it shimmers—that’s when you know it’s ready. Add your chopped onion and cook gently for about 5 minutes until it softens and starts to smell sweet. Then, toss in the grated ginger, minced garlic, and cubed sweet potatoes. Stir them around for about 2 minutes until everything smells fragrant. This step builds the flavor base, so don’t rush it! Next, stir in the curry powder and cayenne, cooking for another minute. You’ll love that aromatic warmth filling your kitchen.
Step 2: Simmer the Lentils and Sweet Potatoes
Pour in your vegetable broth (or water if that’s what you have) and add the red lentils. Be generous with the kosher salt here—it really makes the flavors pop. Bring everything up to a boil over high heat, then reduce to low, cover, and let it simmer gently for 15 to 20 minutes. You’re aiming for the lentils to burst and the sweet potatoes to become tender. This is where the soup thickens naturally and gets that luscious texture. Keep an eye on it and stir occasionally to make sure nothing sticks to the bottom.
Step 3: Add Coconut Milk, Spinach, and Cilantro
Once the lentils and sweet potatoes are nice and soft, stir in the creamy coconut milk and baby spinach. Let it cook for about 5 more minutes so the spinach wilts beautifully and the soup thickens further. Then, remove the pot from heat and stir in chopped fresh cilantro. The cilantro adds a fresh, herbaceous lift that brightens the whole bowl—don’t skip this step if you ask me!
Step 4: Serve Warm Over Rice with Naan
To serve, spoon cooked basmati rice into bowls and ladle the soup over the top. Garnish with extra cilantro for that photo-worthy finish. Serve alongside warm naan bread to scoop up every comforting bite. I promise this Coconut Sweet Potato Lentil Soup with Rice Recipe will have you savoring each spoonful and reaching for seconds.
Pro Tips for Making Coconut Sweet Potato Lentil Soup with Rice Recipe
- Prep Your Veggies Ahead: I like to peel and cube sweet potatoes and chop onions a day before—it makes the cooking process so much smoother.
- Toast Your Spices: Stirring the curry powder and cayenne into the onion mixture for an extra minute really blooms the spices and deepens flavor.
- Use Fresh Coconut Milk: Canned coconut milk adds creaminess unmatched by carton types; make sure to shake the can before opening for consistent texture.
- Don’t Overcook Lentils: Keep an eye during simmering so lentils don’t turn mushy; slightly al dente gives the best texture.
How to Serve Coconut Sweet Potato Lentil Soup with Rice Recipe
Garnishes
I love topping this soup with plenty of fresh cilantro—it adds that fresh pop and lovely color contrast. Sometimes I also add a squeeze of lime juice or a dollop of plain yogurt if I’m in the mood for a touch of tanginess. A sprinkle of toasted pumpkin seeds gives a nice crunch that’s both surprising and delightful.
Side Dishes
Aside from fresh naan bread to scoop up the soup, I like pairing it with a simple cucumber salad or even roasted cauliflower for a vegetable boost. A crisp green salad with citrus vinaigrette balances the creamy soup perfectly for a wholesome meal.
Creative Ways to Present
For dinner parties, I sometimes serve this Coconut Sweet Potato Lentil Soup with Rice Recipe in wide, shallow bowls with rice molded into neat rings using a small bowl or ramekin. Garnishing with a sprig of cilantro and placing warm naan folded artistically on the side elevates the presentation. It’s a simple trick, but it looks so inviting and special!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, where it keeps beautifully for up to 4 days. Just remember to keep the rice separate if you want it to stay fluffy, so it doesn’t get mushy overnight.
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers without the rice. When you’re ready, thaw overnight in the fridge and then reheat gently on the stove, adding freshly cooked rice once warmed through.
Reheating
Reheat leftovers over medium-low heat on the stove, stirring occasionally to prevent sticking. If it’s too thick, add a splash of vegetable broth or water to loosen it up. Add freshly cooked rice when serving to keep that perfect texture.
FAQs
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Can I make Coconut Sweet Potato Lentil Soup with Rice Recipe in an Instant Pot?
Absolutely! The recipe works great in the Instant Pot. Simply sauté the aromatics using the sauté function, add broth, lentils, and spices, then pressure cook on high for 10 minutes. Finish by stirring in coconut milk and spinach as you would on the stove.
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What type of lentils should I use?
Dried red lentils are best because they cook quickly and break down nicely to thicken the soup. Avoid green or brown lentils as they take longer to cook and won’t create the same creamy texture.
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Can this recipe be made vegan?
Yes! This Coconut Sweet Potato Lentil Soup with Rice Recipe is naturally vegan as long as you use vegetable broth and avoid serving with dairy-based toppings.
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How do I store leftovers to keep the rice from getting mushy?
Store the soup and rice separately in airtight containers. Reheat the soup first then add freshly cooked or reheated rice when serving to maintain texture.
Final Thoughts
This Coconut Sweet Potato Lentil Soup with Rice Recipe has truly become my go-to comfort food, especially when I want something that’s nourishing but effortless. I love how it feels like a warm hug after a long day, and I think you will too. Give it a try—it’s easy, adaptable, and delicious, and I promise it’ll be a recipe you come back to time and again.
Print
Coconut Sweet Potato Lentil Soup with Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This cozy Coconut Sweet Potato Lentil Soup with Rice is a flavorful and nutritious dish perfect for a comforting meal. With tender sweet potatoes, red lentils, coconut milk, and warming spices like curry powder and cayenne pepper, this soup is both hearty and fragrant. It can be prepared on the stovetop or in an Instant Pot for convenience. Served over fluffy basmati rice and garnished with fresh cilantro and baby spinach, it’s complemented perfectly by warm fresh naan bread, making it a wholesome and satisfying bowl to enjoy any day.
Ingredients
Soup 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, more or less to taste
- 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
- 1/3 cup fresh cilantro, chopped, plus more for serving
To Serve
- 2 cups cooked basmati rice
- Fresh Naan, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion and cook for 5 minutes until softened. Then add the grated ginger, minced garlic, and cubed sweet potatoes and cook for about 2 minutes until fragrant. Stir in the yellow curry powder and cayenne pepper and cook for another minute to bloom the spices.
- Simmer the soup: 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 reduce heat to low. Cover and let simmer for 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
- Finish with coconut milk and spinach: Stir in the coconut milk and baby spinach. Cook for 5 minutes more until the spinach wilts and the soup is heated through. Remove from heat and stir in the chopped cilantro.
- Serve: Divide the cooked basmati rice among bowls, then ladle the soup over the rice. Garnish with additional fresh cilantro. Serve with warm fresh naan on the side for a perfect comforting meal.
- Instant Pot variation: Using the Instant Pot, set to sauté mode and cook onion in olive oil 5 minutes until soft. Add ginger, garlic, sweet potatoes, and cook 2 minutes until fragrant. Stir in the curry powder and cayenne for 1 minute. Add broth, lentils, and salt. Close lid, set to manual mode at high pressure for 10 minutes. Perform quick pressure release, then stir in coconut milk and spinach and sauté for 5 minutes until spinach is wilted. Add cilantro and serve as above.
Notes
- You can adjust the cayenne pepper quantity to control the spiciness of the soup.
- For a creamier texture, blend part of the soup before adding coconut milk.
- Leftovers store well in the refrigerator for up to 4 days and reheat gently on stovetop.
- Use low-sodium broth to better control salt levels.
- Cook the basmati rice ahead of time or use leftover rice for convenience.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with 1/3 cup rice)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
