1-Pot Golden Curry Lentil Soup by Minimalist Baker

1-pot goodness in the form of curried lentil soup! Rich with flavor, fiber, and protein and incredibly comforting. The perfect 30-minute healthy meal or side!

Original recipe

View on Minimalist Baker

Time

Prep: 5mins Cook: 25mins Total: 30mins

Nutrition

Calories
268 kcal
Carbohydrate content
45.2 g
Fat content
4.4 g
Fiber content
13.5 g
Protein content
9 g
Saturated fat content
2.9 g
Serving size
1 serving
Sodium content
307 mg
Sugar content
7.7 g

Ingredients

Instructions

  1. 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.
  2. 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. 
  3. 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.
  4. 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.)
  5. 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.
  6. 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.