Unleash Comfort with This Easy 1-Pot Golden Curry Lentil Soup
These vibrant golden curry lentil soup packs nutritious red lentils, carrots, and a medley of spices into a single pot, making it a cozy meal perfect for any time of year. It’s not only delicious but also healthy and quick to prepare , ideal for busy weeknights or when you want some comforting food at home.
Picture this: you come home after a long day, and all you want is a warm, delicious supper that doesn’t require extensive prep or cleanup. This 1-Pot Golden Curry Lentil Soup checks all those boxes and more. The blend of spices, the creaminess of coconut milk, and the heartiness of lentils create a truly satisfying dish that feels like a warm hug in a bowl. Plus, it’s a wonderful way to enjoy seasonal veggies while keeping it family-friendly , because who doesn’t love soup?
Why You’ll Love Making This Soup
Imagine gathering around the table with your family, each spoonful of this golden soup filling not just your stomach but your heart. Incorporating such simple yet wholesome ingredients means this soup is both healthy and nurturing, making it a go-to recipe for any occasion , rainy days, busy weeknights, or simply when you crave something comforting.
How to Make 1-Pot Golden Curry Lentil Soup
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1-Pot Golden Curry Lentil Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant golden curry lentil soup packs nutritious red lentils, carrots, and a medley of spices into a single pot, making it a cozy meal perfect for any time of year.
Ingredients
- 1/4 cup water (or substitute half with oil)
- 1/4 cup thinly sliced shallot (or onion)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 small serrano pepper, minced (seeds removed)
- 2 cups thinly sliced carrots (or your favorite seasonal vegetable)
- 1 healthy pinch of sea salt
- 3 cups vegetable broth
- 3/4 cup canned light coconut milk
- 1 cup uncooked, rinsed red or golden lentils
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought)
- Fresh lemon or lime juice
- Fresh cilantro, for garnish
- Coconut cream, for optional serving
Instructions
- Heat a large rimmed skillet or pot over medium heat. Once hot, add the water (or oil) and shallot. Sauté for about 3 minutes, stirring often, until softened and lightly browned.
- Add garlic, ginger, and serrano pepper, sautéing for another 2-3 minutes. Toss in the carrots and a pinch of salt, stirring for a minute or two more.
- Pour in the vegetable broth and coconut milk, then increase the heat to medium-high until it comes to a low boil. Add the lentils and give it a good stir.
- Once the soup bubbles again, reduce the heat to low and let it simmer gently. Stir occasionally for about 12-16 minutes until the carrots and lentils are tender. If the soup becomes too thick, simply add more coconut milk or vegetable broth.
- Taste and fine-tune the flavors by adding more salt or coconut aminos for depth, or additional curry powder for a stronger kick.
- Serve in bowls garnished with fresh cilantro and a squeeze of lemon juice, or a drizzle of coconut cream if you’re feeling fancy.
Notes
This soup stores beautifully! Keep it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 1 month. When ready, simply reheat on the stovetop, adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Ingredients:
- 1/4 cup water (or substitute half with oil)
- 1/4 cup thinly sliced shallot (or onion)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 small serrano pepper, minced (seeds removed)
- 2 cups thinly sliced carrots (or your favorite seasonal vegetable)
- 1 healthy pinch of sea salt
- 3 cups vegetable broth (or store-bought; we love the Imagine brand)
- 3/4 cup canned light coconut milk
- 1 cup uncooked, rinsed red or golden lentils (if using green or brown, adjust cooking time)
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought)
- Fresh lemon or lime juice
- Fresh cilantro, for garnish
- Coconut cream, for optional serving
Directions:
- Heat a large rimmed skillet or pot over medium heat. Once hot, add the water (or oil) and shallot. Sauté for about 3 minutes, stirring often, until softened and lightly browned.
- Add garlic, ginger, and serrano pepper, sautéing for another 2-3 minutes. Toss in the carrots and a pinch of salt, stirring for a minute or two more.
- Pour in the vegetable broth and coconut milk, then increase the heat to medium-high until it comes to a low boil. Add the lentils and give it a good stir.
- Once the soup bubbles again, reduce the heat to low and let it simmer gently. Stir occasionally for about 12-16 minutes until the carrots and lentils are tender. If the soup becomes too thick, simply add more coconut milk or vegetable broth.
- Taste and fine-tune the flavors by adding more salt or coconut aminos for depth, or additional curry powder for a stronger kick.
- Serve in bowls garnished with fresh cilantro and a squeeze of lemon juice, or a drizzle of coconut cream if you’re feeling fancy.
Enjoying Every Last Drop
This 1-Pot Golden Curry Lentil Soup is perfect for cozy dinners, lunch-box meal prep, or even a delightful starter to a larger meal. Keep it warm on the stove, and let your family serve themselves as they gather around to chat and enjoy.
Storing Your Leftover Goodness
Got leftovers? This soup stores beautifully! Just let it cool and keep it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 1 month. When ready to indulge in your delicious creation again, simply reheat on the stovetop, adding more broth if needed to return it to its creamy consistency.
Pro Tips for Perfecting Your Soup
- For added texture, feel free to toss in some chopped greens like kale or spinach toward the end of cooking.
- If you like it spicier, leave some seeds in the serrano or add a pinch of red pepper flakes.
- This soup is incredibly forgiving. If you don’t have a specific ingredient, substitute with what you have available , like using sweet potatoes instead of carrots!
Variations to Try
Get creative! Swap out carrots for other seasonal veggies like zucchini or bell peppers. Adjust the spices to your liking by adding a pinch of turmeric or cardamom for extra fragrance.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld. Just store it in the fridge and reheat before serving.
2. Can I use dry lentils instead of canned?
Yes, this recipe uses dry lentils, which you’ll rinse before cooking. Canned lentils would need adjustments in cook time and liquid.
3. Is this soup gluten-free?
Yes, this 1-Pot Golden Curry Lentil Soup is naturally gluten-free, making it a safe option for anyone with dietary restrictions.
Prepare to welcome this gorgeous, creamy, and utterly delightful 1-Pot Golden Curry Lentil Soup into your kitchen! Its simplicity and heartwarming flavors will surely make it a family favorite. Enjoy every spoonful!