Description
A hearty and nutritious one-pot golden lentil soup made with red lentils, aromatic spices, fresh ginger and turmeric, and creamy coconut milk. This comforting soup is easy to prepare, packed with flavor and plant-based protein, and perfect for a wholesome weeknight meal.
Ingredients
Scale
Base Ingredients
- 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)
Spices and Aromatics
- 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
Main Ingredients
- 1½ cups dry red lentils
- 5 cups vegetable broth
- 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 finely chopped onion, celery, and carrot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics: Stir in minced garlic, grated fresh ginger, grated fresh turmeric (or ground turmeric), and ground cumin. Cook for 1 to 2 minutes, stirring frequently, until the mixture becomes aromatic and the spices are well incorporated.
- Add Lentils and Broth: Pour in the dry red lentils and vegetable broth. Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Partially cover the pot with a lid and cook for 15 to 20 minutes or until the lentils become tender and begin to break down.
- Add Greens: Stir in the chopped kale or spinach if using, and cook for an additional few minutes until the greens are wilted and tender.
- Finish Soup: Mix in the full-fat coconut milk and lemon juice. Season the soup with salt and freshly ground black pepper to taste. Stir well and heat through without boiling.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally garnish with fresh herbs like cilantro or extra lemon juice for added brightness.
Notes
- For a smoother texture, you can blend part or all of the soup before adding the greens and coconut milk.
- Kale or spinach can be substituted with other leafy greens such as Swiss chard or collard greens.
- Adjust the thickness of the soup by adding more or less vegetable broth as desired.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Add chili flakes or cayenne pepper if you prefer a spicier soup.
