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
Scale
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
