Coconut Sweet Potato Lentil Soup with Rice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 800 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
1 can (14 ounce) coconut milk
2 cups baby spinach
2 cups cooked basmati rice
1/3 cup fresh coriander, chopped, plus more for serving
Fresh naan, for serving
Instructions
STOVE-TOP
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
Stir in the coconut milk and spinach, and cook for 5 minutes. Remove from the heat and add the coriander.
To serve, divide the rice among bowls and ladle the soup over top. Garnish with cilantro. Serve with Naan on the side. Enjoy!
INSTANT POT
Set Instant Pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
Once done cooking, use the quick-release function and release the steam. Set the Instant Pot to sauté. Stir in the coconut milk and spinach, and cook for 5 minutes. Turn the instant pot off. Stir in the coriander.
To serve, divide the rice among bowls and ladle the soup over top. Garnish with coriander. Serve with Naan on the side. Enjoy!