Sweet Potato and Coconut Milk with Brown Rice and Lentils #vegetarian #healthy

Sweet Potato and Coconut Milk with Brown Rice and Lentils #vegetarian #healthy

This soup, which is delicately adjusted from Sprouted Kitchen Bowl + Spoon, is sound soul nourishment (in light of the fact that something else I need right currently is to be particularly cautious about what I put in my body). It depends on a blend of tenderly spiced sweet potatoes and coconut milk, presented with a couple of spoonfuls of crisped dark lentils to give it all the more resilience.

I followed the first formula reasonably intently, just including the progression of simmering the sweet potatoes for more sweetness and profundity, and serving the entire thing over a bowl of darker rice for additional body. The flavors right now perfectly – I regularly discover vegetable purees excessively fiery or too one-dimensional, yet this uses a decent measure of new ginger, and only a dash of turmeric and curry powder.

You can taste the coconut however it doesn't overpower different flavors, and the soup has a decent body. It's an attendant. Also, notwithstanding the way that it's the principal day of June and Sweet Potato Soup seems like something you should make in October, it's actually what I need to eat at this moment.


Sweet Potato and Coconut Milk with Brown Rice and Lentils #vegetarian #healthy


  • 2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
  • 2 TBS olive oil
  • sea salt and pepper to taste
  • 3 TBS coconut oil, divided
  • 1 large yellow onion, peeled and diced
  • 1 tsp ground turmeric
  • 1 TBS curry powder
  • 2 TBS freshly grated ginger (from a 1 inch piece of ginger)
  • 4 c. vegetable or chicken broth
  • 3/4 c. orange juice
  • 1 c. coconut milk
  • 2 large shallots, peeled and minced
  • 1 1/2 c. cooked black lentils
  • 3 c. cooked brown rice
  • yogurt, for serving
  • fresh minced cilantro, for serving


  1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
  2. Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
  3. In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
  4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.

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