Full flavor of lemony turmeric and spicy ginger Golden lentil soup in a pot comes together in less than 30 minutes. It’s packed with antioxidants, protein and iron, making it the perfect nutritious comfort food.
If you’ve made my Golden Lentil One Pot Curry, you’ll realize that this soup recipe looks very familiar. The ingredients are essentially the same, but with a base of celery and carrots instead of bell peppers. I guess you could say that the curry is more of a fall inspired recipe while this one is more wintery, but overall they are very similar. I feel like this soup is ideal as spring approaches because it’s warming and filling without feeling too heavy.
Do I have to use fresh turmeric and ginger?
Although I prefer to use fresh turmeric and ginger for optimal flavor, you can simply substitute ground turmeric and ginger instead. I have listed the exact amounts in the list of ingredients below.
What are red lentils? Can I use a different type of lens?
Red lentils are essentially just yellow lentils that have been peeled and split, making them smaller and larger and faster to cook than other varieties.
If you want to make this a quick meal, I recommend sticking with red lentils. Other varieties increase the cooking time and may therefore require more broth.
Looking for more one pot meals?
Golden lentil soup in a stew
Servings: 4 Peel
- 2 tablespoon Extra virgin olive oil , or 1 tablespoon coconut 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 tablespoon chopped garlic, about 3 cloves
- 1 tablespoon grated ginger, about 1 inch (or 1 teaspoon ground ginger)
- 1 tablespoon grated turmeric, about 1 inch (or 1 teaspoon ground turmeric)
- 2 teaspoon ground cumin
- 1½ cups dry red lentils
- 5 cups vegetable broth
- 2 handful chopped kale or spinach, Optional
- 1 Cup Full fat coconut milk, or light coconut milk, if desired
- 2 tablespoon lemon juice, about ½ lemon
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In a large saucepan, heat the oil over medium-high heat. Add onion, celery and carrot and sauté for 5-7 minutes.
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Add the garlic, ginger, turmeric and cumin to the saucepan. Cook for another 5 minutes, stirring occasionally.
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Next add the lentils and broth. Bring to a boil and then reduce to a simmer. Cook uncovered for 15-20 minutes until lentils are tender. Add the kale or spinach and continue to cook for a few minutes until wilted.
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Finally, pour in the coconut milk and lemon juice. Season with salt & pepper. Serve warm and enjoy!
Calories: 413kcal, Carbohydrates: 56G, Protein: 20G, Fat: 14G, Saturated Fatty Acids: 11G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 1G, Sodium: 1213mg, Potassium: 983mg, Fiber: 23G, Sugar: 8thG, Vitamin A: 3446ie, Vitamin C: 13mg, Calcium: 87mg, Iron: 8thmg