Name: One-Pot Golden Curry Lentil Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion/Vegetarian
Ingredients: 1/4 cup water (or substitute half the amount in oil); 1/4 cup thinly sliced shallot (or onion); 3 cloves garlic, minced; 1 Tbsp ginger, minced; 1 small serrano pepper (seeds removed, minced); 2 cups thinly sliced carrots (or substitute other sturdy seasonal vegetable); 1 healthy pinch sea salt; 3 cups vegetable broth (preferably 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); 2 Tbsp coconut aminos; 1 Tbsp DIY curry powder (or store-bought); Fresh lemon or lime juice; Fresh cilantro; Coconut cream (optional)

Description

This 1-Pot Golden Curry Lentil Soup is a comforting and flavorful dish combining red or golden lentils with a fragrant blend of curry spices, fresh vegetables, and creamy coconut milk. Perfect for a quick and nourishing meal, it offers a delightful balance of spice and richness, enhanced with fresh cilantro and citrus juice for brightness. Ready in just 30 minutes, this vegan and gluten-free soup is ideal for weekday dinners or meal prepping.

Ingredients

Soup Base

1/4 cup water (or substitute half the amount in oil)
1/4 cup thinly sliced shallot (or onion)
3 cloves garlic, minced
1 Tbsp ginger, minced
1 small serrano pepper (seeds removed, minced)
2 cups thinly sliced carrots (or substitute other sturdy seasonal vegetable)
1 healthy pinch sea salt
3 cups vegetable broth (preferably store-bought, e.g., Imagine brand)
3/4 cup canned light coconut milk

Lentils and Seasoning

1 cup uncooked rinsed red or golden lentils (adjust cooking time if using green or brown lentils)
2 Tbsp coconut aminos
1 Tbsp DIY curry powder (or store-bought)

Garnishes

Fresh lemon or lime juice
Fresh cilantro
Coconut cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Warm aromatics: Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.
Add aromatics and vegetables: Stir in garlic, ginger, and serrano pepper and sauté for another 2-3 minutes to release their flavors. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally to slightly soften the carrots.
Add liquids and bring to boil: Pour in vegetable broth and coconut milk, increasing the heat to medium-high. Bring the mixture to a low boil.
Cook lentils: Add the rinsed lentils and stir well. Once the soup returns to a low bubble, reduce heat to low and simmer gently, uncovered, stirring occasionally, for 12-16 minutes or until both carrots and lentils are tender. Adjust the cooking time if using different lentils, and add more coconut milk or broth if the soup gets too thick.
Season and adjust flavors: Stir in coconut aminos and curry powder. Taste and adjust the seasoning, adding more salt or coconut aminos for depth or additional curry powder for intensity.
Serve and garnish: Divide the soup into bowls and garnish with fresh cilantro and a squeeze of lemon or lime juice. Optionally, add a splash of fresh coconut milk or cream for extra creaminess. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month. Reheat gently on the stovetop, adding broth as needed to reach desired consistency.

Notes

If using green or brown lentils, increase the simmering time as they take longer to cook than red or golden lentils.
Adjust the spice level by adding or omitting the serrano pepper seeds or substituting with a milder pepper.
To make the soup oil-free, use water instead of oil to sauté the shallots and aromatics.
For a richer texture, garnish with coconut cream or a swirl of coconut milk before serving.
This soup freezes well; store in airtight containers and thaw before reheating gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion/Vegetarian