This recipe for sweet potato lentil soup with coconut milk is a true winter favorite. It’s a very filling soup with a base of red lentils and sweet potato and a bit of red chilli pepper to spice it up.

It’s funny how things can go sometimes. Last year I did winter for the first time in 8 years.
I’m not good with cold and because I’m fortunate enough to do my work location independently, I usually follow the sun.
Sunny, hot, tropical destinations with lots of nature and the ocean nearby are my kind of environment.
But sometimes things go differently and while I promised myself last year that it would be the last cold winter for me (even if we spent a month of it in the Mexican Caribbean) somehow this winter turned out to be a cold one as well.

I spent it in Europe, partly because I was getting my driver’s license, something that I’ve been wanting to do for a long time. And then after I passed my test and was ready to go to South East Asia for a few months, things got suddenly very busy work wise.

I received one work proposal after the other, branding projects, people who wanted to organize events with me, new websites etc. I couldn’t be more grateful for all those amazing opportunities, it’s truly a blessing that fills my heart with joy to be able to do what I love.

And I realized that despite the cold, despite my longing to walk around in shorts and flip flops with the sun on my skin and coconut trees around me, this is a time to focus on work. I want to give it all my time and energy instead of dedicating part of that to planning a move to a new country.
That will come, when the time is right, I’m very sure of that. (and somehow I promised myself that it will be before next winter)

When you’re somewhere where winter is a reality, you’ll need some ways to keep yourself warm. Drinking hot soothing tea and eating soup while cozying up near the heating, are two of them. Because I’m a tea collector and I love experimenting with soup, there is always something new to discover.



Rich filling sweet potato lentil soup with coconut milk


This sweet potato lentil soup with coconut milk is one of my favorite soups.
It’s filling enough to keep you satisfied for a long time, but it doesn’t feel heavy, plus it’s super nutritious, which I have a weakness for.

It’s great by itself or with some bread and homemade hummus.

Sometimes I like to make this recipe adding turmeric and ground cumin to it, served with a splash of olive oil.
Makes me think about the time that I lived in the Middle East where this recipe was born.





1 tsp coconut oil

1 small onion
2 cloves garlic
2 bay leaves
1 sweet potato
1 cup red lentils
1 cup coconut milk
Himalaya salt
1/2 red chilli pepper
1 tbsp lemon juice
2 tbsp fresh coriander

turmeric (optional)
ground cumin (optional)
olive oil (optional)



Fry the onion and garlic in coconut oil, then add the bay leaves to it.

Cut the sweet potatoes in small pieces and add them to the pan.

Wash the lentils and add them to the pan. Fry them for 5 minutes, then add water and let it simmer.

You can optionally add turmeric powder and ground cumin.

Cook on medium heat until it’s all soft.

Add salt to taste.

Mix in the food processor with coconut milk and briefly return to the pan to cook for another 5 minutes.

Serve the sweet potato lentil soup with coconut milk with sliced chilli pepper, fresh coriander and lemon juice.
A splash of olive oil is optional.



Want to try out more soups? Try this broccoli coconut cream soup and roasted beet soup.



Vegan sweet potato and coconut lentil soup