Description
A comforting and nutritious one-pot golden lentil soup packed with aromatic spices, fresh vegetables, and creamy coconut milk. This vibrant soup is easy to make, vegan-friendly, and perfect for a wholesome meal any day of the week.
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
- 1½ cups dry red lentils
- 5 cups vegetable broth
Optional Greens and 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 chopped onion, celery, and carrot. Sauté these vegetables for 5-7 minutes until they become softened and fragrant, forming a flavorful base for the soup.
- Add Aromatics: Stir in minced garlic, grated ginger, fresh or ground turmeric, and ground cumin. Cook the mixture for another 1-2 minutes until the spices release their aroma, enhancing the soup’s flavor profile.
- Add Lentils and Broth: Pour in the dry red lentils along with the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot partially and let it cook for 15-20 minutes, or until the lentils are tender and cooked through.
- Add Greens: Once the lentils are cooked, stir in the chopped kale or spinach if using. Continue cooking just until the greens are wilted, adding a nice color and nutrition boost to the soup.
- Finish Soup: Mix the coconut milk into the soup along with the lemon juice. Season with salt and pepper to taste, adjusting the flavors as needed for a balanced and creamy finish.
- Serve: Ladle the soup warm into bowls. Optionally garnish with fresh herbs or a squeeze of extra lemon juice to brighten the flavors before serving.
Notes
- You can substitute kale or spinach with other leafy greens like Swiss chard or collard greens.
- Use fresh turmeric when possible for the most vibrant flavor, but ground turmeric works well as a substitute.
- For a thinner soup, add more vegetable broth or water as needed.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adjust the lemon juice to your taste preference to enhance the soup’s brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Global
