Description
This comforting One-Pot Golden Lentil Soup is a nourishing and flavorful meal perfect for any time of year. Packed with protein-rich red lentils, fragrant spices like turmeric and cumin, and creamy coconut milk, this easy-to-make soup combines vibrant colors and wholesome ingredients. Perfect for a quick lunch or light dinner, it offers a delicious balance of earthy, citrusy, and spicy notes all cooked in one pot for minimal cleanup.
Ingredients
Scale
Soup Base
- 2 tbsp extra virgin olive oil
- 1½ cups finely chopped onion (about 1 medium onion)
- ½ cup finely chopped carrot (about 2 large carrots)
- ½ cup finely chopped celery (about 3-4 celery ribs)
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp grated fresh ginger (about 1-inch piece)
- 1 tbsp grated fresh turmeric (or 1 tsp ground turmeric)
- 2 tsp ground cumin
- 1½ cups dry red lentils
- 5 cups vegetable broth
Finishing Ingredients
- 2 handfuls chopped kale or spinach (optional)
- 1 cup full-fat coconut milk
- 2 tbsp lemon juice (about ½ lemon)
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and carrot. Sauté these vegetables for 5 to 7 minutes, stirring occasionally, until they become soft and translucent, building a flavorful base for the soup.
- Add Aromatics: Stir in the minced garlic, grated fresh ginger, grated turmeric (or ground turmeric), and ground cumin. Cook this mixture for 1 to 2 minutes until the spices become fragrant and release their essential oils, enhancing the soup’s aroma and depth.
- Add Lentils and Broth: Pour in the red lentils and vegetable broth. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the pot partially with a lid and cook for 15 to 20 minutes, stirring occasionally, until the lentils are tender and the soup thickens slightly.
- Add Greens: Stir in the chopped kale or spinach if using. Cook for a few more minutes until the greens wilt and are fully incorporated into the soup, adding nutrients and vibrant color.
- Finish Soup: Mix in the full-fat coconut milk and fresh lemon juice. Stir well and season the soup with salt and pepper to taste, balancing the flavors and adding creaminess with the coconut milk.
- Serve: Ladle the soup into bowls and serve warm. Optionally, garnish with fresh herbs such as cilantro or extra lemon juice for brightness and added freshness.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped chili when adding the aromatics.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Replace kale or spinach with other leafy greens like Swiss chard or collard greens if preferred.
- If fresh turmeric is unavailable, ground turmeric works well as a convenient substitute.
- This soup is naturally vegan and gluten-free, making it suitable for many dietary preferences.
