Coconut Sweet Potato Lentil Soup with Rice #vegan #soup

At the point when you're needing warming solace nourishment, however you also 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 an hour, and utilizing bravo fixings like sweet potatoes, red lentils, warming flavors, and velvety coconut milk. It's comfortable, somewhat hot, and loaded up with vegetables. Polish each bowl off with steamed rice and you'll have the ideal solid bowl of soup for lunch or supper.

At the point when I set out to make this soup, I realized it expected to incorporate three things: sweet potatoes, lentils, and rice. I LOVE a rice based soup. Since I haven't made one out of a piece, I realized utilizing rice for this soup was vital. I needed lentils for protein, and sweet potatoes for, well, since I love 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 immediately met up.

You'll begin by concocting a few onions, garlic, and heaps of ginger. These are significant flavor sponsors, so don't skip them. At that point hurl in your sweet potatoes, yellow curry powder, and a spot of cayenne for some warmth.

This soup is SO delightful, SO brimming with shading, and loaded up with bravo fixings. However it feels thoroughly ameliorating with the sweet potatoes, smooth coconut milk, and rice.

Also try our recipe 30-Minute Roasted Garlic Cauliflower Chowder

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 an hour. It's comfortable, somewhat fiery, and loaded up with vegetables.

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 : Keto Low Carb Grilled Cheese

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