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Golden Lentil Soup with Sweet Potatoes, Coconut Milk & Lime Recipe

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4.2 from 5 reviews

This golden lentil soup combines the natural sweetness of grated sweet potatoes with hearty red lentils, creamy coconut milk, and vibrant lime juice. Slow-cooked to perfection with warm spices like turmeric, cumin, and mustard seeds, this soup is rich, comforting, and pantry-friendly. It’s naturally oil-free and vegetarian, offering a nourishing meal that’s both creamy and lightly spiced.

  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 medium sweet potato, peeled (approximately 375 grams)
  • 1 medium yellow onion, peeled
  • 1 ½ cups split red lentils
  • 3-4 cloves garlic, peeled and minced
  • 3-inch piece fresh ginger, peeled and minced
  • 14.5-ounce can (428 mL) crushed tomatoes
  • 14.5-ounce can (428 mL) light coconut milk
  • 4 cups water
  • 2 teaspoons ground turmeric
  • ¼ teaspoon cayenne pepper, or more to taste
  • 1 ½ teaspoons black mustard seeds
  • 1 ½ teaspoons ground cumin
  • 2-3 dried curry leaves (optional)
  • Ground black pepper, to taste
  • 2 cups tightly packed baby spinach
  • 1 lime, juiced
  • Salt, to taste
  • Chopped cilantro, for garnish

Instructions

  1. Grate Vegetables: Set a box grater over or inside your slow cooker insert. Grate the sweet potato directly into the insert followed by the yellow onion to ensure even cooking and full flavor integration.
  2. Prepare Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear and no more foam appears; this helps remove excess starch. Shake off excess moisture and add lentils to the slow cooker insert.
  3. Add Aromatics and Liquids: Into the slow cooker insert, add the minced garlic, ginger, crushed tomatoes, light coconut milk, water, turmeric, cayenne pepper, mustard seeds, cumin, curry leaves (if using), and ground black pepper. Stir well to combine all ingredients, even though the mixture may look unappealing initially.
  4. Slow Cook Soup: Secure the slow cooker insert in the slow cooker unit, lock the lid, and set the cooker to the “high” setting. Let the soup cook undisturbed for 4 hours, allowing flavors to meld and lentils to soften fully.
  5. Finish with Greens and Lime: After 4 hours, carefully remove the lid and stir the soup. Add the baby spinach, freshly squeezed lime juice, and salt to taste. Stir again to combine, then replace the lid and continue cooking on “high” for a few more minutes until the spinach wilts completely.

Notes

  • Add salt only at the end of cooking to prevent lentils from becoming tough.
  • This recipe is naturally oil-free, though stirring in a bit of coconut oil at the end can enhance texture if desired.
  • Dollops of coconut milk yogurt on serving add a delicious, creamy topping.
  • Start with ¼ teaspoon cayenne pepper and adjust to taste, especially if sensitive to heat.
  • Using vegetable stock instead of water gives the soup extra depth of flavor.
  • To make on stovetop: Sauté onion in oil for 5 minutes, add spices and curry leaves, then sweet potato and lentils. Add water/stock and tomatoes, simmer until soft. Finish with coconut milk, spinach, and lime juice.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Indian-inspired
  • Diet: Vegan

Find it online: https://monicarecipes.com/golden-lentil-soup-with-sweet-potatoes-coconut-milk-and-lime-recipe/