Description
A comforting and flavorful One-Pot Golden Lentil Soup recipe that is easy to make and perfect for a satisfying meal. This vegan and gluten-free soup is infused with aromatic spices and creamy coconut milk.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika, optional
- 1 1/2 cups dried red lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5-ounce) can coconut milk
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- juice of 1 lemon
- fresh cilantro or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3 to 4 minutes until fragrant.
- Stir in the carrots, turmeric, cumin, coriander, and smoked paprika if using. Cook for 1 minute to toast the spices.
- Add the red lentils, vegetable broth, coconut milk, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender and the soup is creamy.
- Stir in the lemon juice and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.
Notes
- For a smoother texture, blend part or all of the soup with an immersion blender before adding the lemon juice.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern, Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
