COCONUT SWEET POTATO LENTIL SOUP WITH RICE #LUNCH #DINNER
When you're needing warming solace sustenance, yet you likewise 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 rich coconut milk. It's comfortable, somewhat fiery, and loaded up with vegetables. Completion each bowl off with steamed rice and you'll have the ideal sound bowl of soup for lunch or supper.
When I stall out imaginatively, I attempt to take a gander at flavors and sustenances only somewhat out of my customary range of familiarity. I will in general fall back on comfortable nourishments… pastas, smooth soups, and basically anything cooked. Those are my go-to's and especially in my customary range of familiarity.
This is the reason, when I get in a formula groove, I want to venture outside my crate, and investigate flavors I don't use as frequently as I should.
Enter this soup.
Of late all I need to cook is the solace nourishments I know and love. Which is absolutely fine, since I entire heartedly accept that you should make what's rousing you. With our chilly, blanketed climate I'm grasping all the solace nourishments… all things considered, I believe it's what I'm best at!
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 :
- 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 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
- Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
- To serve, divide the rice among bowls and ladle the soup overtop. 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 5 minutes. Turn the instant pot off. Stir in the cilantro.
- To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
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