Description
This 1-Pot Golden Curry Lentil Soup is a comforting, flavorful, and nutritious meal perfect for a quick and healthy dinner. Featuring tender red lentils simmered in a rich blend of aromatic spices, coconut milk, and fresh vegetables, this soup offers a harmonious balance of protein, fiber, and vibrant curry taste in just 30 minutes.
Ingredients
Units
Scale
Base Ingredients
- 1/4 cup water (or substitute half the amount in 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
- 3 cups vegetable broth (store-bought, e.g. Imagine brand)
- 3/4 cup canned light coconut milk
Lentils & Seasonings
- 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
- Cilantro
- Coconut cream (optional)
Instructions
- Sauté Shallots: Heat a large rimmed skillet or pot over medium heat. Add water or oil and thinly sliced shallots. Sauté for 3 minutes, stirring frequently, until the shallots are softened and slightly browned.
- Add Aromatics: Add minced garlic, ginger, and serrano pepper to the pot. Continue sautéing for another 2-3 minutes to release their flavors.
- Cook Carrots: Stir in the sliced carrots and a pinch of sea salt. Cook for 1-2 minutes more, stirring occasionally to combine flavors.
- Add Liquids and Lentils: Pour in the vegetable broth and light coconut milk. Increase heat to medium-high and bring the mixture to a low boil. Add rinsed lentils and stir. Once the soup returns to a low bubble, reduce heat to low to maintain a gentle simmer.
- Season and Simmer: Stir in coconut aminos and curry powder. Simmer uncovered for 12-16 minutes, stirring occasionally, until the carrots and lentils are tender. Adjust cooking time if using lentils other than red or golden.
- Adjust Consistency and Flavor: If the soup becomes too thick, add additional coconut milk or vegetable broth to reach desired consistency. Taste and add extra salt, coconut aminos, or curry powder as needed for balanced flavor.
- Serve and Garnish: Divide the soup into serving bowls. Garnish with fresh cilantro, a squeeze of lemon or lime juice, and optional coconut cream for added richness. Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat on the stovetop, thinning with broth if necessary.
Notes
- This is a simple one-pot recipe that maximizes flavor with minimal cleanup.
- Using red or golden lentils reduces cooking time, but green or brown lentils can be used with longer simmering.
- Adjust the heat of the soup by including or omitting serrano pepper seeds.
- Add more coconut milk or broth to alter the soup’s thickness according to preference.
- Excellent for meal prep as leftovers refrigerate or freeze well.
- For a vegan and gluten-free option, ensure your curry powder and coconut aminos are free from additives.
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: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45.2 g
- Fiber: 13.5 g
- Protein: 9 g
- Cholesterol: 0 mg
