1-Pot Golden Curry Lentil Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 (Bowls)
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Calories
268 kcal
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Course
Side Dish, Main Course
1-Pot Golden Curry Lentil Soup
Description
1-Pot Golden Curry Lentil Soup starts by sautéing shallots (or onions), garlic, ginger, and serrano pepper in water or oil to build a fragrant base. Carrots are added for natural sweetness and texture. Vegetable broth and coconut milk are poured in before the addition of red lentils, which cook quickly to a soft consistency.
The soup is flavored with coconut aminos and curry powder, giving a gentle curry flavor without overwhelming heat. The simmering step allows the lentils and vegetables to meld, producing a creamy, hearty soup with a subtle coconut richness and a hint of spice from serrano pepper. Canadian or store-bought vegetable broth can be used, and adjustments to thickness are possible by adding more liquid.
Optional garnishes like fresh lemon juice, cilantro, and coconut cream can be added for brightness and creaminess at serving.
This soup makes a nourishing vegetarian option with balanced flavors and a rich texture that comes from using coconut milk alongside the lentils.
Ingredients
SOUP
- 1/4 cup water (or sub half the amount in oil)
- 1/4 cup shallot or onion, thinly sliced
- 3 cloves garlic minced
- 1 Tbsp ginger minced
- 1 small Serrano pepper (seeds removed, minced)
- 2 cups carrot or sub other sturdy seasonal vegetable, thinly sliced
- 1 healthy pinch salt sea salt
- 3 cups vegetable broth (or store-bought - we like Imagine brand)
- 3/4 cup coconut milk canned, light
- 1 cup red lentils if using green or brown lentils, adjust cooking time as needed, uncooked, rinsed, or golden lentils
- 2 Tbsp coconut aminos
- 1 Tbsp curry powder or store-bought, DIY homemade
FOR SERVING (optional)
- lemon juice or lime juice, fresh
- cilantro
- coconut cream
Instructions
- 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 garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally.
- Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.
- Add coconut aminos and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (red lentils cook pretty quickly, so if you're using other lentils, adjust cook time as needed). If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed (we added a bit more of each to thin).
- Taste and adjust flavor as needed, adding more salt or coconut aminos for saltiness / depth of flavor or more curry powder for intense curry flavor.
- Divide between serving bowls and garnish with fresh cilantro and lemon juice or a little fresh coconut milk or cream (optional). Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed.
Notes
- Nutrition information is an estimate and does not include optional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Bowls)
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 268 | 13% |
| Carbohydrates | 45.2g | 15% |
| Protein | 9g | 18% |
| Fat | 4.4g | 7% |
| Saturated Fat | 2.9g | 15% |
| Sodium | 307mg | 13% |
| Potassium | 592mg | 13% |
| Fiber | 13.5g | 54% |
| Sugar | 7.7g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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