If you’re hunting for a comforting, nourishing dish that’s as easy as it is flavorful, One-Pot Golden Lentil Soup is the answer. Imagine cozying up to a bowl brimming with warming spices, creamy coconut, and earthy lentils, all simmered together in a single pot for minimal fuss and maximum flavor. This Indian-inspired classic delivers vibrant color, a velvety texture, and layers of zest — a mood-lifting meal that’s hearty enough for dinner yet light enough to enjoy any time. It’s truly a golden bowl of comfort you’ll want on repeat!
Ingredients You’ll Need
This soup keeps things delightfully simple, relying on humble pantry staples and fresh vegetables that unite beautifully with a handful of aromatic spices. Each ingredient is chosen for a reason, and you’ll taste how every layer brings out the gorgeous, golden depth of this One-Pot Golden Lentil Soup!
- Olive oil: Adds a smooth base for sautéing and infuses the soup with richness right from the start.
- Yellow onion: Brings natural sweetness and body to the soup.
- Garlic cloves: Infuses everything with a subtle earthy warmth that perfumes each spoonful.
- Fresh ginger: Adds gentle heat and an uplifting freshness that brightens the whole pot.
- Ground turmeric: Lends that hallmark golden hue and a gently peppery depth to the broth.
- Ground cumin: Contributes a toasty, slightly smoky backbone that rounds out the spices.
- Ground coriander: Offers lemony undertones that complement the bright finish.
- Red pepper flakes (optional): Sprinkles in just a hint of heat for those who love a little kick.
- Dried red lentils: The hearty star—quick-cooking, protein-rich, and delightfully creamy when simmered.
- Carrot: Adds cheerful color and a touch of natural sweetness.
- Yukon gold potato: Delivers creaminess and helps give the soup its satisfying, thick texture.
- Canned diced tomatoes: Brings brightness, tang, and a lovely balance to the richness.
- Vegetable broth: Deepens all the flavors and forms a savory, slurpable base.
- Full-fat coconut milk: Creates irresistible creaminess and a hint of tropical sweetness.
- Salt: Enhances and balances every other ingredient in the pot.
- Black pepper: Adds a gentle bite and contrasts the sweeter flavors.
- Lemon juice: Finishes the dish with vital acidity and zing.
- Fresh cilantro: Supplies a burst of herbal freshness and a pretty sprinkle of green.
How to Make One-Pot Golden Lentil Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot set over medium heat. Add the chopped onion and let it cook for 4 to 5 minutes, stirring occasionally. The goal here is to transform those pale onion bits into soft, translucent ribbons that form the foundation of your One-Pot Golden Lentil Soup.
Step 2: Toast the Spices and Builds Flavors
Next, stir in the garlic, fresh ginger, turmeric, cumin, coriander, and red pepper flakes (if you like a touch of heat). Let everything sizzle together for another 1 to 2 minutes until your kitchen smells dreamy. The heat unlocks the essential oils in the spices, making the soup’s base taste extra vibrant.
Step 3: Add the Lentils and Veggies
Pour in the rinsed red lentils, diced carrot, potato, canned tomatoes (with all their juicy goodness), and the vegetable broth. Give everything a nice stir to combine, making sure nothing sticks to the bottom. Watch the soup come alive with its beautiful, golden-orange tones!
Step 4: Simmer Until Tender
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover your pot and let it all simmer for 20 to 25 minutes. This is when the lentils and vegetables become impossibly tender, melding together their flavors and turning the soup lush and creamy.
Step 5: Stir in Coconut Milk and Finish
Once the veggies and lentils are soft, pour in the coconut milk. Add the salt, black pepper, and lemon juice. Simmer the uncovered soup for another 5 minutes so everything gets cozy and rich. Give it a taste and adjust the seasoning to your liking — trust yourself, this is your perfect One-Pot Golden Lentil Soup moment!
How to Serve One-Pot Golden Lentil Soup
Garnishes
This dish begs for that finishing flourish! A big sprinkle of fresh cilantro brightens the soup and adds a fresh pop of color. For extra creaminess, swirl in an extra splash of coconut milk or a dollop of vegan yogurt right before serving. If you love a little crunch, try topping with toasted pumpkin seeds or crispy chickpeas.
Side Dishes
Pair your One-Pot Golden Lentil Soup with warm naan, crusty bread, or even fluffy rice to soak up every drop. You could also serve it alongside a simple cucumber salad or a platter of pickled veggies for a tangy counterpoint to the velvety soup.
Creative Ways to Present
If you’re entertaining, ladle the soup into bowls and garnish each with an artistic swirl of coconut milk and a cilantro leaf. For lunchboxes, pop it into a thermos with roasted chickpeas as a crunchy topping. Or serve it in mugs for a cozy, fireside bite — there’s no wrong way to share this comfort food classic!
Make Ahead and Storage
Storing Leftovers
One-Pot Golden Lentil Soup stores like a dream, making it ideal for batch cooking or meal prep. Allow any leftovers to cool fully before transferring them to an airtight container. Pop it into the refrigerator and enjoy it for up to 5 days — the flavors only deepen with time.
Freezing
If you want to squirrel away some golden goodness for later, simply freeze cooled portions in airtight containers or heavy-duty freezer bags. It’ll keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To reheat, pour the soup into a saucepan and warm over low heat, stirring occasionally until hot. If your soup has thickened in the fridge, add a splash of vegetable broth, coconut milk, or water to restore that perfect creamy consistency. It tastes fantastic even after a second (or third!) round.
FAQs
Can I use green or brown lentils instead of red lentils?
Red lentils work best for One-Pot Golden Lentil Soup because they cook quickly and become deliciously creamy, but you can substitute green or brown lentils if that’s what you have on hand. Just keep in mind they’ll need extra simmering time and the texture will be more rustic and hearty.
Is this soup spicy?
The soup is flavorful and aromatic but not overly spicy. The optional red pepper flakes give just a gentle heat, so you can adjust the amount or omit them entirely for a milder, family-friendly version.
Can I make this soup oil-free?
Absolutely! You can skip the olive oil and sauté the onions in a splash of vegetable broth or water. The soup will still deliver wonderful flavor and a creamy finish from the other ingredients.
How can I thicken the soup?
For a thicker texture, use an immersion blender to partially blend some of the soup directly in the pot. You can also mash a few of the cooked potatoes and carrots with a fork — both methods will yield a luscious, velvet-like bowl.
What are some fun ways to customize One-Pot Golden Lentil Soup?
This soup is made for riffing! Try tossing in a handful of baby spinach or kale at the end, add sweet potatoes instead of Yukon gold for a twist, or serve it topped with roasted cauliflower or spicy chili oil for an extra punch.
Final Thoughts
I can’t wait for you to make this One-Pot Golden Lentil Soup and feel its cozy magic for yourself. Whether you’re feeding family on a blustery night or meal-prepping for the week ahead, it’s bound to become one of your staple comfort foods. Grab your favorite pot, gather these golden-hued ingredients, and let your kitchen fill with irresistible warmth and aroma — you’ll be hooked from the very first bite!
Print
One-Pot Golden Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
This One-Pot Golden Lentil Soup is a comforting and nourishing vegan dish with a flavorful blend of spices, lentils, vegetables, and creamy coconut milk. Perfect for a cozy meal any day of the week!
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes (optional)
- 1 cup dried red lentils, rinsed
- 1 medium carrot, diced
- 1 medium Yukon gold potato, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- juice of ½ lemon
Garnish:
- fresh cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic, ginger, turmeric, cumin, coriander, and red pepper flakes; cook until fragrant.
- Add ingredients: Stir in lentils, carrot, potato, tomatoes, and broth. Bring to a boil, then simmer covered for 20–25 minutes until tender.
- Finish soup: Stir in coconut milk, salt, pepper, and lemon juice. Simmer uncovered for 5 minutes. Adjust seasoning and serve garnished with cilantro.
Notes
- For a thicker texture, partially blend the soup with an immersion blender.
- This soup can be stored in the fridge for up to 5 days or frozen for later enjoyment.
- Serve with warm naan or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 330
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
