Description
This comforting One-Pot Golden Lentil Soup is a wholesome, warmly spiced vegetarian dish featuring nutrient-rich red lentils simmered with fresh aromatics like garlic, ginger, turmeric, and cumin. Enhanced with coconut milk for creaminess and finished with a splash of lemon juice, it’s a vibrant, nourishing soup ideal for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 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
Soup Base and Additions
- 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 chopped onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables soften and begin to become translucent.
- Add Aromatics: Stir in minced garlic, grated ginger, fresh turmeric (or ground turmeric), and ground cumin, cooking for 1-2 minutes until the spices become fragrant and well combined with the sautéed vegetables.
- Add Lentils and Broth: Pour in the dry red lentils and vegetable broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and partially cover the pot. Let it simmer for 15-20 minutes, or until the lentils are fully tender and cooked through.
- Add Greens: Stir in chopped kale or spinach if using. Cook for a few minutes until the greens have wilted and integrated into the soup.
- Finish Soup: Mix in the full-fat coconut milk and lemon juice. Season with salt and freshly ground black pepper to taste, stirring well to combine all flavors.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally garnish with fresh herbs or an extra squeeze of lemon juice for added brightness.
Notes
- Fresh turmeric adds the best flavor, but ground turmeric is an easy substitute.
- Use vegetable broth for a vegetarian and halal-friendly option.
- Kale or spinach is optional; you can omit or substitute with other leafy greens.
- Adjust lemon juice to taste for preferred acidity levels.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
