Creamy Golden Lentil Soup
A warm, hearty, and comforting soup made with golden lentils, aromatic spices, and coconut milk, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup golden lentils
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Dice the onion, mince the garlic, chop the carrots and celery, and rinse the lentils under cold water.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery until softened (about 5-7 minutes).
- Stir in turmeric, cumin, and chili powder. Cook for 1 minute, letting the spices bloom and release their aroma.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
- Using an immersion blender, blend the soup until creamy. If using a traditional blender, let the soup cool slightly before blending in batches.
- Stir in the coconut milk for a rich, velvety texture. Heat through for 2-3 minutes.
- Add lemon juice, salt, and pepper to taste. Adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with fresh cilantro for a burst of flavor and color.
Notes
Take your time sautéing the vegetables to build flavor. Adjust the creaminess by adding more or less coconut milk. Lemon juice enhances the flavors, so don’t skip it.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Fat: 8
- Carbohydrates: 32
- Fiber: 10
- Protein: 12
Keywords: lentil soup, creamy soup, golden lentils, vegetarian soup, healthy dinner, cozy recipe