Golden Curry Lentil Soup with Warm Spices
15m PREP
45m COOK
4 SERVINGS
320 CAL/SERV
Overview
A hearty and aromatic soup packed with warm spices and nutritious lentils, perfect for a cozy meal.
Macronutrients per serving
68
grams
Protein
14.0g 21%
Fat
18.0g 26%
Carbs
36.0g 53%
Rich in nutrients
Vitamin C
25% DV
Supports immune function
Iron
30% DV
Essential for blood production
Fiber
40% DV
Aids in digestion
Potassium
15% DV
Supports heart health
Vitamin A
10% DV
Important for vision and immune health
Ingredients
Main Ingredients
- 1 cup red lentils rinsed
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 4 cups vegetable broth
- 1 cup coconut milk full-fat
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
Garnish
- 1/4 cup cilantro chopped
- 1 tablespoon red chili flakes optional
Instructions
- 1 In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2 Add the minced garlic and grated ginger, sauté for another 2 minutes until fragrant.
- 3 Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes to toast the spices.
- 4 Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir to combine.
- 5 Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are soft and cooked through.
- 6 Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
- 7 Remove the soup from heat. Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if preferred.
- 8 Serve hot, garnished with chopped cilantro and red chili flakes if desired.