Golden Turmeric Lentil Soup
A hearty, plant-based comfort food packed with anti-inflammatory turmeric, protein-rich lentils, and creamy coconut milk. Perfect for cozy dinners or meal prep!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
For the Soup:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup dried red lentils rinsed
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 1 medium carrot diced
- 1 cup baby spinach or kale chopped
For Garnish:
- Fresh cilantro chopped
- A squeeze of fresh lemon juice
- A dollop of yogurt optional
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and ginger, cooking until fragrant.
Toast the Spices
- Add turmeric, cumin, and smoked paprika. Stir for 1 minute to enhance their aroma.
Cook the Lentils
- Add lentils, carrot, coconut milk, and vegetable broth. Stir well, then bring to a gentle boil. Reduce heat and simmer for 20–25 minutes, stirring occasionally, until lentils are tender.
Add the Greens
- Stir in spinach or kale during the last 5 minutes of cooking, allowing them to wilt.
Serve and Garnish
- Ladle the soup into bowls, garnish with cilantro, lemon juice, and yogurt (if desired).
Notes
This soup is freezer-friendly. Allow it to cool completely before freezing in individual portions.
Adjust the consistency by adding more vegetable broth if it becomes too thick during reheating.
Adjust the consistency by adding more vegetable broth if it becomes too thick during reheating.