Description
Hey there, kitchen friend! Today, we’re making a creamy, dreamy, one-pot wonder that’s packed with flavor, nutrition, and cozy vibes. This Coconut Sweet Potato Lentil Soup with Rice is a hug in a bowl—vegan, gluten-free, and ready in just 40 minutes!
Ingredients
*(Serves 4-6)*
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1 tbsp coconut oil or olive oil
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1 onion, diced
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2 garlic cloves, minced
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1-inch fresh ginger, grated
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2 medium sweet potatoes, peeled & cubed
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¾ cup dried red lentils, rinsed
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1 tsp turmeric, ½ tsp cumin, ½ tsp paprika
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Salt & black pepper, to taste
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4 cups vegetable broth
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1 (14 oz) can full-fat coconut milk
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Juice of 1 lime
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½ cup cooked rice (basmati or jasmine work great!)
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Fresh cilantro, for garnish
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Optional: Red pepper flakes or chili oil for heat
Instructions
1️⃣ Sauté the Aromatics (4 mins)
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Heat oil in a large pot over medium heat.
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Add onion, garlic, and ginger. Sauté for 3-4 mins until soft and fragrant.
2️⃣ Toast the Spices & Add Veggies (2 mins)
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Stir in sweet potatoes, lentils, turmeric, cumin, paprika, salt, and pepper.
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Cook for 1 minute to toast the spices (this deepens the flavor!).
3️⃣ Simmer the Soup (20 mins)
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Pour in vegetable broth, bring to a boil, then reduce to a low simmer.
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Cover and cook for 20 minutes, or until sweet potatoes are tender and lentils are soft.
4️⃣ Add Creaminess & Finish (5 mins)
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Stir in coconut milk and lime juice. Simmer uncovered for 5 mins (don’t boil hard or it may separate!).
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Fold in cooked rice and adjust salt/pepper to taste.
5️⃣ Serve & Enjoy!
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Ladle into bowls, top with cilantro, and add a drizzle of chili oil if you like heat.
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Best with warm bread or naan!
Notes
✔ Freeze ginger for easy grating!
✔ Rinse lentils to avoid grittiness.
✔ Don’t skip lime juice—it brightens the flavors!
✔ For extra greens, stir in spinach or kale at the end.
✔ Too thick? Thin with a splash of broth or water.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 320 cal Per Serving
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g