One-Pot Golden Lentil Soup
One-Pot Golden Lentil Soup- made with fresh ginger and turmeric, this lentil soup is packed with nourishing and gut-friendly ingredients. Each serving offers 20 grams of plant-based protein!
Bursting with flavor from citrusy turmeric and spicy ginger, this one-pot golden lentil soup comes together in less than 30-minutes. It’s packed with antioxidants, protein and iron, making it the perfect nourishing comfort food.
If you’ve made my one-pot golden lentil curry then you’ll find that this soup recipe looks very familiar. The ingredients are essentially the same, but with a base of celery and carrots rather than bell peppers. I guess you could say the curry is more of a fall-inspired recipe while this one is more wintery but overall they are very similar. I feel like this soup is ideal as spring approaches because it is warming and satiating without feeling too heavy.
Do I have to use fresh turmeric and ginger?
Although I prefer to use fresh turmeric and ginger for optimal flavor, you can easily substitute with ground turmeric and ginger instead. I’ve listed the exact amounts in the ingredient list below.
What are red lentils? Can I use a different kind of lentil?
Red lentils are essentially just yellow lentils that have been hulled and split, making them smaller and size and quicker cooking than other varieties.
If you want to keep this a quick cooking meal, then I suggest sticking with red lentils. Other varieties will increase the cooking time and potentially require more broth as a result.
Looking for more one-pot meals?
- One-Pot Vegetable Tortellini Soup
- One-Pot Garlicky Chard with Chickpeas
- One-Pot Coconut Mung Bean Stew
- One-Pot Vegan White Bean Shakshuka
- One-Pot Red Lentil Sweet Potato Stew
- One-Pot African Peanut Stew
- Quick and Easy Chana Masala
One-Pot Golden Lentil Soup
Ingredients
- 2 tablespoons extra virgin olive oil , or 1 tablespoon coconut oil
- 1½ cups finely chopped onion, about 1 medium-size onion
- ½ cup finely chopped carrot, about 2 large carrots
- ½ cup finely chopped celery, about 3-4 celery ribs
- 1 tablespoon minced garlic, about 3 cloves
- 1 tablespoon grated ginger, about 1-inch (or 1 teaspoon ground ginger)
- 1 tablespoon grated turmeric, about 1-inch (or 1 teaspoon ground turmeric)
- 2 teaspoons ground cumin
- 1½ cups dry red lentils
- 5 cups vegetable broth
- 2 handfuls chopped kale or spinach, optional
- 1 cup full fat coconut milk, or light coconut milk, if desired
- 2 tablespoons lemon juice, about ½ lemon
Instructions
- In a large pot, warm the oil over medium heat. Add the onion, celery and carrot, and cook for 5-7 minutes.
- To the pot, add the garlic, ginger, turmeric, and cumin. Continue to cook for 5 minutes more, intermittently stirring.
- Next, add the lentils and broth. Bring to a low boil then reduce to a simmer. Cook with the lid askew, for 15-20 minutes, until lentils are soft. Add the kale or spinach and cook for a few more minutes, until wilted.
- Lastly, pour in the coconut milk and lemon juice. Season with salt & pepper, to taste. Serve warm and enjoy!
I enjoyed making this soup! It’s delicious and comforting. I doubled the salt and lemon to increase the flavor. The coconut milk adds a deeper flavor that’s very enjoyable.
Thank you for the review!
So its golden lentil soup but the recipe calls for red lentils which you say cook quicker. It would be helpful if you also said how to cook this with the gold lentils. Im trying to figure out how to manage this recipe given the difference in lentils.
It is called golden lentil soup because of the turmeric. The lentils themself are red. You could use green lentils but that will increase the cooking time by quite a bit. If you go that route I recommend soaking them in water for a few hours before adding to the recipe.
Oh my word, my first lentil dish and it’s definitely going to be one of my favourite soup dishes to make.
So easy and so tasty.
Thank you so much for sharing.
I’m so happy to hear that! Thank you for taking the time leave a review!