Golden Turmeric & Coconut Lentil Soup
A creamy, golden-hued soup packed with protein, warming spices, and the richness of coconut milk. Vegan, gluten-free, and ready in under 45 minutes!
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Servings: 4
Calories: 320kcal
Equipment
Medium Saucepan
Immersion Blender
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder optional
- 1 cup 200g red lentils, rinsed
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 2 cups spinach or kale
- Salt & pepper to taste
- Lime juice & cilantro to garnish
Instructions
- Heat oil in a pot over medium heat. Sauté onion for 5 minutes until soft.
- Add garlic, ginger, turmeric, cumin, coriander, and chili powder. Cook for 1-2 minutes.
- Stir in lentils and broth. Bring to a boil, then simmer for 15-20 minutes until lentils are tender.
- Add coconut milk and simmer for 5 more minutes. Blend half the soup if desired.
- Fold in spinach and cook until wilted. Season with salt, pepper, and lime juice.
- Garnish with cilantro and serve warm.
Notes
- For Extra Protein: Add chickpeas or tofu.
- Spice Level: Adjust with more chili powder or a dash of cayenne.
- Thicker Soup: Simmer longer to reduce. For thinner soup, add more broth.
- Make Ahead: Flavors deepen overnight—great for meal prep!
- Freezing: Freeze without greens; add fresh when reheating.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 12g | Fat: 18g | Saturated Fat: 14g | Sodium: 400mg | Potassium: 600mg | Fiber: 8g | Sugar: 3g