Golden Lentil Soup

Warm your soul with a bowl of Golden Lentil Soup, a luscious, nutrient-packed meal brimming with vibrant flavors and a stunning golden hue. This comforting recipe combines protein-rich red lentils, creamy coconut milk, and fragrant spices like turmeric, cumin, and smoked paprika to create a velvety, immune-boosting powerhouse. A touch of fresh ginger and zesty lemon juice brightens each spoonful, while tender carrots add a subtle sweetness. It's ready in just 45 minutes, making it an ideal option for weeknight dinners or meal prep. Serve this dairy-free, gluten-free soup with a sprinkle of fresh cilantro and a side of crusty bread for a wholesome, satisfying experience.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 1 medium, diced carrot
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tablespoon lemon juice
• 1.5 teaspoons (adjust to taste) salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped (optional) fresh cilantro

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for an additional 1 minute until fragrant.

Step 5

Add the ground turmeric, cumin, coriander, and smoked paprika to the pot. Stir constantly for 30 seconds to toast the spices and release their aroma.

Step 6

Mix in the diced carrot and rinsed red lentils. Stir well to coat the ingredients in the spices.

Step 7

Pour in the vegetable broth and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the lentils are soft and the carrots are tender.

Step 9

Remove the pot from heat and stir in the coconut milk, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and carefully blend until smooth.

Step 11

Return the soup to the pot and reheat over low if needed. Add more broth or water if the soup is too thick, adjusting consistency to your liking.

Step 12

Serve hot, garnished with chopped fresh cilantro if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	1620.4 grams (1620.4g)

Amount per serving	% Daily Value*
Calories	1497

Total Fat 96.00g	123%
Saturated Fat 56.90g	285%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5869mg	255%
Total Carbohydrate 136.00g	49%
Dietary Fiber 32.80g	117%
Total Sugars 32.20g
Protein 42.30g	85%

Vitamin D 0IU	0%
Calcium 315mg	24%
Iron 24mg	132%
Potassium 3593mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 10.7%

Carbs: 34.5%