Description
This One-Pot Golden Lentil Soup is a warm, nourishing meal packed with protein-rich red lentils, anti-inflammatory turmeric, and creamy coconut milk. Ready in just 35 minutes, this easy, vegan, and gluten-free soup is perfect for busy weeknights or meal prep.
Ingredients
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)
- 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
- 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
Instructions:
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, and sauté for 5-7 minutes until softened.
- Add Aromatics: Stir in garlic, ginger, turmeric, and cumin. Cook for 1-2 minutes until fragrant.
- Add Lentils and Broth: Pour in lentils and vegetable broth. Bring to a low boil, then reduce heat to a simmer. Cover partially and cook for 15-20 minutes until lentils are tender.
- Add Greens: Stir in kale or spinach, cooking until wilted.
- Finish Soup: Mix in coconut milk and lemon juice. Season with salt and pepper.
- Serve: Enjoy warm, optionally garnished with fresh herbs or extra lemon juice.
Notes
- For extra protein: Add chickpeas or tofu.
- Make it spicier: Add chili flakes or cayenne pepper.
- Substitutions: Swap coconut milk for almond milk or extra broth.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
