Coconut Sweet Potato Lentil Soup with Rice #vegan #vegetarian

When you're needing warming solace sustenance, however you additionally need solid, this Coconut Sweet Potato Lentil Soup with Rice is only the soup to make. All made in only ONE pot (or in your moment pot), in under 60 minutes, and utilizing bravo fixings like sweet potatoes, red lentils, warming flavors, and smooth coconut milk. It's comfortable, somewhat zesty, and loaded up with vegetables. Completion each bowl off with steamed rice and you'll have the ideal solid bowl of soup for lunch or supper.

Of late all I need to cook is the solace sustenances I know and love. Which is thoroughly fine, since I entire heartedly accept that you should make what's moving you. With our cool, frigid climate I'm grasping all the solace nourishments… all things considered, I believe it's what I'm best at! All things considered, I was prepared for a flavor switch up, and chose to investigate some Indian motivated plans.

When I set out to make this soup, I realized it expected to incorporate three things: sweet potatoes, lentils, and rice. I needed lentils for protein, and sweet potatoes for, well, since I adore them… and they're in season! So those were my three must have fixings. From here I developed the remainder of the soup and it rapidly met up.

Also try our recipe Vegan Carrot Ginger Soup

When you're in need of warming comfort food, but you also want healthy, this Coconut Sweet Potato Lentil Soup with Rice is just the soup to make.

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 cilantro, chopped, plus more for serving
• fresh Naan, for serving

INSTRUCTIONS
STOVE-TOP

1. 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. 
2. 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 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 
3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro. 
4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

INSTANT POT

1. 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. 
2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
3. 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 5 minutes. Turn the instant pot off. Stir in the cilantro.
4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

Read more our recipe : Avocado Chickpea Salad

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