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Coconut Sweet Potato Lentil Soup with Rice

Hearty Coconut Sweet Potato Lentil Soup with Rice Delight

This Coconut Sweet Potato Lentil Soup with Rice is a heartwarming, quick, and healthy vegetarian option packed with rich flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: soups
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Substitute with coconut oil for extra flavor.
  • 1 medium onion Yellow or red onions work well.
  • 2 teaspoons grated fresh ginger Use fresh ginger for best flavor.
  • 3 cloves garlic Substitute with garlic powder if fresh is unavailable.
  • 2 medium sweet potatoes Can be replaced with butternut squash.
  • 2 tablespoons curry powder Garam masala can be an interesting alternative.
  • 1 pinch cayenne pepper Adjust quantity to taste.
  • 4 cups vegetable broth Use homemade or store-bought.
  • 1 cup rinsed red lentils Yellow lentils can be used.
  • 1 teaspoon kosher salt Sea salt can be used as a substitute.
  • 1 can coconut milk Almond milk can work in a pinch.
  • 2 cups baby spinach Kale can be used if preferred.
  • 1 bunch fresh cilantro Parsley is a good alternative.
For Serving
  • 1 cup basmati rice Quinoa or any preferred grain can serve as a substitute.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers. Add 1 chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in 2 teaspoons of grated fresh ginger and 3 minced cloves of garlic. Sauté for 2 minutes.
  3. Add 2 diced sweet potatoes, 2 tablespoons of curry powder, and a pinch of cayenne pepper. Stir and cook for 3 minutes.
  4. Pour in 4 cups of vegetable broth and stir in 1 cup of rinsed red lentils. Add 1 teaspoon of kosher salt.
  5. Increase heat to a rolling boil, then reduce to a simmer and cover the pot. Cook for 15-20 minutes.
  6. Stir in 1 can of coconut milk and 2 cups of baby spinach. Cook for an additional 5 minutes over low heat.
  7. Cook 1 cup of basmati rice according to package instructions, about 15 minutes.
  8. Ladle soup over rice and garnish with freshly chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

This soup is naturally vegetarian and gluten-free. Customize with your favorite veggies or grains for a unique twist.

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