Description
A hearty and flavorful one-pot golden lentil soup made with red lentils, fresh turmeric, ginger, and warming spices. This comforting vegan soup combines sautéed vegetables with creamy coconut milk and bright lemon juice for a nutritious and satisfying 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
Lentils and Liquids
- 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 the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Aromatics: Stir in the minced garlic, grated fresh ginger, fresh turmeric (or ground turmeric), and ground cumin. Cook for 1-2 minutes until the spices release their aroma.
- Add Lentils and Broth: Pour in the dry red lentils and vegetable broth. Bring the mixture to a low boil, then reduce heat to a simmer. Partially cover the pot and simmer for 15-20 minutes until the lentils are tender.
- Add Greens: Stir in chopped kale or spinach if using, cooking until the greens are wilted and tender.
- Finish Soup: Mix in the full-fat coconut milk and fresh lemon juice. Season the soup with salt and pepper to taste, stirring well to combine.
- Serve: Serve the soup warm, optionally garnished with fresh herbs or extra lemon juice for added brightness.
Notes
- Use fresh turmeric for a vibrant flavor and color, but ground turmeric works as a convenient substitute.
- Red lentils cook quickly and tend to break down, creating a creamy texture.
- Adding coconut milk enriches the soup, making it creamy without dairy.
- Kale or spinach can be omitted or substituted with other leafy greens of choice.
- Adjust seasoning and lemon juice to your taste for optimal brightness and balance.
- This soup keeps well refrigerated for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan / Plant-Based
