Description
A comforting and flavorful Coconut Sweet Potato Lentil Soup served with basmati rice and fresh spinach, infused with aromatic curry powder and ginger. Perfect for a hearty, healthy meal.
Ingredients
Scale
Soup Base
- 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
Serving
- 2 cups cooked basmati rice
- 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 soft. Then add grated ginger, minced garlic, and cubed sweet potatoes, cooking until fragrant about 2 minutes. Stir in yellow curry powder and cayenne pepper, cooking an additional minute.
- Cook lentils and sweet potatoes: 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 simmer for 20 minutes until lentils are soft and sweet potatoes are tender.
- Add coconut milk and spinach: Stir in the can of coconut milk and baby spinach leaves. Cook for 5 minutes until spinach wilts and soup is heated through. Remove from heat and stir in chopped cilantro.
- Serve the soup: Divide the cooked basmati rice among bowls and ladle the soup on top. Garnish with additional fresh cilantro. Serve with warm fresh Naan on the side. Enjoy your hearty, flavorful meal!
Notes
- Use low-sodium vegetable broth to control salt levels.
- Adjust cayenne pepper to your preferred spice level or omit for a milder soup.
- Dried red lentils cook quickly and break down to create a creamy texture.
- Fresh spinach can be substituted with kale or Swiss chard if desired.
- For a vegan option, ensure Naan is made without dairy.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If using Instant Pot, follow the pressure cooking instructions for quicker prep.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with rice)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 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
