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 nearly 15 grams of plant-based protein!
Servings: 4 bowls
Calories: 475kcal
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!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 475kcal | Carbohydrates: 56g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1213mg | Potassium: 983mg | Fiber: 23g | Sugar: 8g | Vitamin A: 3446IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 8mg