Description
This 1-Pot Golden Curry Lentil Soup is a comforting and flavorful dish combining red lentils, fresh vegetables, and a rich coconut curry broth. Perfect as a healthy, fiber-rich meal ready in just 30 minutes, it boasts a delightful balance of spices, creaminess, and freshness with garnishes like cilantro and lemon juice.
Ingredients
Scale
Base Ingredients
- 1/4 cup water (or substitute half the amount with oil)
- 1/4 cup thinly sliced shallot (or onion)
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 small serrano pepper (seeds removed, minced)
- 2 cups thinly sliced carrots (or substitute other sturdy seasonal vegetable)
- 1 healthy pinch sea salt
Liquids & Broth
- 3 cups vegetable broth (store-bought like Imagine brand recommended)
- 3/4 cup canned light coconut milk
Lentils & Seasoning
- 1 cup uncooked rinsed red or golden lentils (adjust cooking time if using green or brown lentils)
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought)
Garnishes
- Fresh lemon or lime juice
- Fresh cilantro
- Coconut cream (optional)
Instructions
- Sauté Aromatics: Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and lightly browned.
- Add Garlic, Ginger, and Pepper: Stir in minced garlic, ginger, and serrano pepper. Continue to sauté for another 2-3 minutes to release their flavors.
- Cook Carrots: Add the sliced carrots and a pinch of sea salt, stirring to combine. Cook for 1-2 more minutes, stirring occasionally to soften the vegetables slightly.
- Add Liquids and Lentils: Pour in the vegetable broth and light coconut milk, then increase heat to medium-high. Bring mixture to a low boil. Add the rinsed lentils and stir well.
- Simmer Soup: When the mixture returns to a gentle simmer, reduce heat to low. Stir in coconut aminos and curry powder. Simmer uncovered for 12-16 minutes, stirring occasionally, until lentils and carrots are tender. Add more broth or coconut milk if the soup thickens too much.
- Adjust Seasoning: Taste the soup and add more salt, coconut aminos for depth, or curry powder for a stronger flavor as needed.
- Serve and Garnish: Divide soup into serving bowls. Top with fresh cilantro, a squeeze of lemon or lime juice, and optionally a drizzle of coconut cream for extra richness. Store leftovers in the refrigerator up to 5 days or freeze for up to 1 month. Reheat gently on the stovetop, adding liquid to loosen as needed.
Notes
- This recipe is a one-pot wonder, combining rich flavors and nutritional benefits in a comforting curry lentil soup.
- Red lentils cook quickly, so adjust cooking time if using greener or brown lentils which require longer simmering.
- For thinner soup consistency, add extra coconut milk or vegetable broth during simmering or reheating.
- Serve with fresh cilantro and citrus juice to add brightness which balances the creamy curry flavors.
- Leftovers keep well refrigerated for up to 5 days or frozen for one month, making it a great meal prep option.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 268 kcal
- Sugar: 7.7 g
- Sodium: 307 mg
- Fat: 4.4 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45.2 g
- Fiber: 13.5 g
- Protein: 9 g
- Cholesterol: 0 mg
