1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
½ cup dry brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 bunch kale, stems removed and leaves chopped (about 4 packed cups of chopped kale)
To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds
Categories
Main Course
Soup
Steps
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer. Keep simmering until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges to squeeze on top, and Nigella seeds (if using).
Nutitrion
Serving Size: 1 sixth of the recipe
Calories: 305 kcal
Carbohydrates: 35.5 g
Protein: 7.25 g
Fat: 14.6 g
Saturated Fat: 12 g
Sugar: 10 g
Reviews
Micho on 2026-08-09 (5 stars): One of the best dishes I learnt to made by heart… a classic in my kitchen since 2020! Thank you!
Alyse on 2026-07-24 (5 stars): I add zucchini and carrots as well just because why not (but definitely add the zucchini at least halfway through the simmer time). We LOVE this recipe though and even the 5 and 2 year old eat it. It’s one I make when guests come over too.
Vidya on 2026-06-14 (5 stars): Awesome recipe! We have made it mtiple times. It is more or less a staple in our house now
Msmoo on 2026-05-06 (5 stars): Yum, used slightly less sweet potato so used a little less stock, plus my coconut milk was the ayam brand so only 270ml. Upped the cumin and coriander pdr to 1 tsp each, still kept the turmeric and chilli the same 1/2 tsp. Had to use cayenne as that's all I had, also used frozen spinach instead of kale...very easy and flavourful, and I can imagine very adaptable..
Daniel Pike on 2026-04-24 (5 stars): Simple, tasty, healthy meal. I substituted white beans in place of lentils, and used my wand mixer to mix up about 2/3 of the pre-kale ingredients, so the soup would be thicker.
Heather on 2026-04-09 (5 stars): Thank you so much Laura! Much appreciated.
Sophie on 2026-04-08 (5 stars): I have made this recipe so many times, it has become a staple in my house. Absolutely love it, as has anyone who tries it I tend to swap out half the sweet potatoes for Butternut squash & to get extra protein I've started doubling the lentils & adding in a tin of chickpeas too. Thank you
Taylor on 2026-03-17 (5 stars): Loved this! Easy to put together and so delicious. I followed another reviewer's suggestion and doubled the spices (except for the chili flakes) and added 1 tbsp of lime juice at the end, and it was perfect for me. Also used spinach instead since that's what I had on hand. For sure will be making this again!
Lisa on 2026-03-09 (5 stars): I’ve made this for years and it never fails! The nigella seeds make it. Tonight I swapped the lentils for black eyed peas and it was delicious. If you do the same, note you’ll need to soak and precook them as they don’t cook as fast as lentils.
Jen on 2026-02-19 (5 stars): My new favorite soup!!! Thank you for this recipe! I’ve made it a handful of times since finding it a few months ago and am obsessed. Super delicious exactly as it’s written. Everyone who has tasted it also loves it. The cilantro and lime squeezed on top at the end is a must. I also eat it with garlic naan bread.
Wren on 2026-02-17 (5 stars): I love this recipe but I am developing a coconut allergy and I have to stop adding the coconut milk. Is there anything I could use to replace it? I am not dairy free, so I am thinking of adding cream. I will miss the coconut flavor dearly.
Anna on 2026-02-05 (5 stars): Such a delicious recipe!! Really hits the spot during cold weather. I made this as written the first time and loved it. I made it again last night with some tweaks after perusing the comment section, and loved it even more! I had a butternut squash I needed to use up so I used that instead of sweet potatoes - I loved the way the squash partially melted into the soup and helped thicken the broth. I also doubled the spices, used half as much coconut milk, and stirred some lime juice (about 1 tablespoon per batch) and cilantro into the pot at the very end. I also served with Frank's hot sauce because I am obsessed, lol. The flavors were so, so good. You will not regret making a double batch of this!!
