Description
This 1-Pot Golden Curry Lentil Soup is a comforting, flavorful, and nutritious meal that combines the rich taste of curry with hearty lentils and fresh vegetables. It is a quick and easy recipe perfect for a healthy lunch or dinner, featuring red or golden lentils simmered with coconut milk, fresh aromatics, and a homemade curry powder blend. Ready in just 30 minutes, this soup is deliciously creamy, packed with fiber and protein, and garnished with fresh cilantro and a splash of citrus for brightness.
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 and minced
Vegetables
- 2 cups thinly sliced carrots (or substitute with other sturdy seasonal vegetables)
- 1 healthy pinch sea salt
Liquids & Broth
- 3 cups vegetable broth (store-bought, such as Imagine brand)
- 3/4 cup canned light coconut milk
Legumes & Seasonings
- 1 cup uncooked rinsed red or golden lentils (if using green or brown lentils, adjust cooking time)
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought curry powder)
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 the shallots are softened and slightly browned, building the flavor base for the soup.
- Add Aromatic Flavors: Stir in the minced garlic, ginger, and serrano pepper. Continue sautéing for 2-3 minutes to release their fragrant aromas. Then add thinly sliced carrots and a pinch of sea salt, stirring well and cooking for an additional 1-2 minutes to slightly soften the carrots.
- Add Broth and Coconut Milk: Pour in the vegetable broth and light coconut milk. Increase heat to medium-high and bring the mixture to a low boil, preparing for simmering the lentils.
- Simmer Lentils: Add the rinsed lentils to the pot and stir thoroughly. When the liquid returns to a gentle bubble, reduce the heat to low and maintain a gentle simmer. This slow cooking will allow the lentils to soften and absorb the flavors.
- Season Soup: Stir in the coconut aminos and curry powder. Let the soup simmer uncovered, stirring occasionally, 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 your desired consistency.
- Adjust Flavor: Taste the soup and adjust seasonings as needed. Add more salt or coconut aminos for saltiness and depth, or more curry powder for added curry intensity.
- Serve: Ladle the soup into serving bowls. Garnish with fresh cilantro, a squeeze of lemon or lime juice, and optionally a drizzle of coconut cream for extra richness. Store any leftovers refrigerated for up to 5 days or frozen for up to 1 month. Reheat on the stovetop, adding broth to thin if necessary.
Notes
- This is a wholesome one-pot recipe delivering rich curry flavors combined with fiber-rich lentils for a healthy and satiating meal.
- The soup takes approximately 30 minutes total, making it ideal for a quick and nourishing lunch or dinner.
- Red or golden lentils cook faster; if you substitute green or brown lentils, increase cooking time accordingly.
- Adjust the spice level by modifying the amount of serrano pepper or curry powder to your taste preference.
- For a creamier texture, garnish with coconut cream or a swirl of canned coconut milk.
- Leftovers keep well refrigerated for up to 5 days or frozen up to 1 month.
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
