Hey there, my friend! 👋 This creamy Thai sweet potatoes and lentil dish is exactly what you need when you want something warm, filling, and packed with flavor. The secret? Coconut milk makes it creamy, while Thai curry paste gives it a deep, rich taste.
Oh, and the best part? You can make it in just one pot, which means easy cleanup. Let me show you how!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Important Info
- Servings: 4 bowls
- Estimated Cost: Around $10 for the whole pot
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories Per Serving: 320
- Cook Method: Stovetop
- Season: Best in Fall and Winter
- Course: Main Course, Soup
- Cuisine: Thai
- Diets: VeganDiet, VegetarianDiet, DairyFreeDiet, GlutenFreeDiet
How to Make Creamy Thai Sweet Potatoes and Lentil Recipe
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Thai red curry paste
- 1 teaspoon ground ginger
- 1 medium sweet potato, peeled and diced
- 1 cup dried lentils, rinsed
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ½ cup chopped cilantro (for garnish)
- 1 lime, cut into wedges
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Coconut oil or butter |
| Thai red curry paste | Yellow curry paste or harissa |
| Ground ginger | Fresh ginger (1-inch piece, grated) |
| Sweet potato | Butternut squash or carrots |
| Lentils | Chickpeas or split peas |
| Coconut milk | Heavy cream or almond milk |
| Soy sauce | Tamari or coconut aminos |
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until soft.
- Stir in the minced garlic, Thai red curry paste, and ground ginger. Cook for another minute to release the flavors.
- Add the diced sweet potatoes and lentils to the pot. Stir everything together so the flavors coat the ingredients.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the lentils and sweet potatoes are tender.
- Stir in the coconut milk, soy sauce, salt, and black pepper. Let it cook for another 5 minutes until everything is well combined.
- If you like a bit of heat, add the red pepper flakes. Give it a good stir and taste to adjust seasoning if needed.
- Remove from heat and let it sit for a couple of minutes.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Helpful Tips
- If the stew gets too thick, add a little more vegetable broth until you get the consistency you like.
- Want it extra creamy? Blend half of the soup before adding the coconut milk.
- Leftovers taste even better the next day, so make extra if you can.
- Serve with rice or warm bread to make it a full meal.
- If using canned lentils, reduce the broth to 2 cups and simmer for only 10 minutes.
What to Serve with Creamy Thai Sweet Potatoes and Lentil Recipe
This dish is great on its own, but if you want to take it up a notch, try these sides:
- Steamed jasmine rice
- Garlic naan or flatbread
- Roasted vegetables
- A simple cucumber salad
How Do You Serve the Recipe?
I love serving this in deep bowls with a spoon, so every bite is filled with creamy goodness. A sprinkle of fresh cilantro and a squeeze of lime make it taste even better.
Where Do You Serve This Recipe the Most?
This is perfect for cozy nights at home, especially in cooler months. It also works great for meal prep because it stores well. If you’re hosting a dinner party, serve it as a starter in small bowls before the main dish.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving this within a few hours, just keep it covered on the stove over very low heat.
- Don’t leave it out for more than 2 hours to avoid spoilage.
Refrigeration
- Let the soup cool completely before transferring it to an airtight container.
- Store in the fridge for up to 5 days.
- Reheat on the stovetop over medium heat or in the microwave for a couple of minutes.
Freezing
- Freeze in portion-sized containers for easy meals.
- It will stay fresh for up to 3 months.
- Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can! Just throw all the ingredients (except the coconut milk and cilantro) into the slow cooker and cook on low for 6-8 hours. Stir in the coconut milk before serving.
What kind of lentils should I use?
Red lentils work best because they cook quickly and give the stew a creamy texture. Green or brown lentils will also work but take a bit longer to cook.
Can I add protein to this recipe?
Of course! You can add shredded chicken, tofu, or shrimp for extra protein. Just add it in the last 10 minutes of cooking.
Is this kid-friendly?
Yes, but if your child doesn’t like spice, reduce the curry paste and skip the red pepper flakes.
How do I make it thicker?
If you want a thicker consistency, mash some of the sweet potatoes with a spoon or blend a portion of the soup before adding the coconut milk.