Description
This comforting 1-Pot Golden Curry Lentil Soup is a flavorful and nourishing meal combining red lentils, coconut milk, and a homemade curry blend. Cooked entirely on the stovetop, the soup is naturally rich in fiber and protein, making it a perfect healthy lunch or dinner option that’s ready in just 30 minutes.
Ingredients
Scale
Sauté Base
- 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 & Lentils
- 2 cups thinly sliced carrots (or substitute other sturdy seasonal vegetables)
- 1 healthy pinch sea salt
- 3 cups vegetable broth (store-bought, e.g., Imagine brand)
- 3/4 cup canned light coconut milk
- 1 cup uncooked rinsed red or golden lentils (adjust cooking time if using green or brown lentils)
Seasonings & Garnish
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought curry powder)
- Fresh lemon or lime juice, to taste
- Fresh cilantro, for garnish
- Coconut cream (optional garnish)
Instructions
- Sauté Aromatics: Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and the sliced shallot. Sauté for about 3 minutes, stirring frequently until the shallots soften and start to brown slightly.
- Add Garlic, Ginger & Pepper: Incorporate the minced garlic, ginger, and serrano pepper into the pot. Continue sautéing for an additional 2 to 3 minutes to develop their flavors.
- Add Carrots and Salt: Stir in the carrots and a healthy pinch of sea salt. Cook for 1 to 2 more minutes, stirring occasionally to soften the carrots slightly.
- Add Liquids and Lentils: Pour in the vegetable broth and light coconut milk, then increase the heat to medium-high. Bring the mixture to a low boil. Add the rinsed lentils and stir well. When the mixture reaches a gentle simmer again, reduce heat to low to maintain a gentle simmer.
- Season and Simmer: Stir in coconut aminos and curry powder. Let the soup simmer uncovered for 12 to 16 minutes, stirring occasionally, until the lentils and carrots are tender. If the soup thickens too much, add extra coconut milk or vegetable broth to thin it out to your preferred consistency.
- Adjust Seasoning: Taste and adjust the flavors as desired—add more salt or coconut aminos for depth and saltiness, or extra curry powder for bolder curry 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. Refrigerate leftovers for up to 5 days or freeze for up to 1 month. Reheat gently on the stovetop, adding broth as necessary to loosen consistency.
Notes
- This recipe is a convenient 1-pot meal that is both hearty and healthy, packed with fiber and plant-based protein.
- The red lentils cook quickly and break down to thicken the soup; adjust cooking times for other lentil varieties accordingly.
- You can swap carrots for other robust seasonal vegetables based on availability.
- Leftovers keep well and can be easily reheated on the stovetop with a splash of broth or coconut milk.
- For a spicier soup, leave some serrano seeds or add extra chili as desired.
- Use coconut aminos as a soy sauce alternative to keep the recipe soy-free and add umami depth.
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
