Description
This 1-Pot Golden Curry Lentil Soup is a flavorful, hearty, and nutritious dish that combines tender lentils with aromatic spices and creamy coconut milk. With a rich blend of garlic, ginger, serrano pepper, and a homemade curry powder, this comforting soup is perfect as a quick and healthy meal, ready in just 30 minutes. It’s naturally gluten-free, vegan, and packed with fiber and protein.
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 with other sturdy seasonal vegetables)
- 1 healthy pinch sea salt
Liquids and Lentils
- 3 cups vegetable broth (store-bought, e.g., Imagine brand preferred)
- 3/4 cup canned light coconut milk
- 1 cup uncooked rinsed red or golden lentils (if using green or brown lentils, adjust cooking time accordingly)
Seasonings and Garnishes
- 2 Tbsp coconut aminos
- 1 Tbsp DIY Curry Powder (or store-bought curry powder)
- Fresh lemon or lime juice (for garnish)
- Fresh cilantro (for garnish)
- Coconut cream (optional garnish)
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 the shallot is softened and slightly browned.
- Add aromatics and vegetables: Add minced garlic, ginger, and serrano pepper to the pan. Continue to sauté for another 2-3 minutes until fragrant. Then stir in the sliced carrots and a healthy pinch of sea salt. Cook for an additional 1-2 minutes while stirring occasionally.
- Add liquids and bring to boil: Pour in the vegetable broth and light coconut milk. Increase heat to medium-high and bring the mixture to a low boil.
- Add lentils and simmer: Stir in the rinsed red or golden lentils. Once the soup returns to a gentle boil, reduce heat to low to maintain a gentle simmer. Stir occasionally.
- Season the soup: Add coconut aminos and curry powder to the pot and stir well to combine the flavors.
- Simmer until tender: Let the soup simmer uncovered for 12-16 minutes, or until the carrots and lentils are tender. If the soup thickens too much, add more coconut milk or vegetable broth to reach the desired consistency. Adjust cooking time if using different types of lentils.
- Adjust flavors: Taste the soup and adjust seasoning as needed by adding more salt or coconut aminos for depth and saltiness, or more curry powder for a stronger curry flavor.
- Serve and garnish: Divide the soup between serving bowls and garnish with fresh cilantro, a squeeze of fresh lemon or lime juice, and optionally a drizzle of coconut cream. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month. Reheat gently on the stovetop, adding more broth if needed to thin the soup.
Notes
- This recipe makes a delicious one-pot meal with rich flavor, fiber, and protein.
- Red lentils cook faster than green or brown lentils, so adjust cooking time if using other lentil varieties.
- For a creamier texture, add coconut cream as garnish.
- Use seasonal vegetables as a substitute for carrots to vary the flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Reheat gently on the stovetop, thinning with broth if necessary.
- The recipe is naturally vegan, gluten-free, and dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 7.7 g
- Sodium: 307 mg
- Fat: 4.4 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 45.2 g
- Fiber: 13.5 g
- Protein: 9 g
- Cholesterol: 0 mg
