Golden Spiced Lentil Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Golden Spiced Lentil Soup is a comforting and fragrant dish that’s perfect for cozy nights. Infused with spices like turmeric and cumin, it’s packed with nutrition and flavor. Whether you’re a seasoned cook or a kitchen newbie, this soup is a delightful way to warm up your culinary repertoire.

Ingredients for Golden Spiced Lentil Soup

Olive oil is the base for sautéing and adds a subtle richness. Onion provides a savory foundation and sweetens as it cooks. Garlic and ginger layer in warmth and depth, while turmeric gives the soup its golden hue and earthy flavor. Cumin and smoked paprika add a smoky, spicy kick. Carrots enhance sweetness and texture. Red lentils cook quickly, thickening the soup and adding protein. Vegetable broth is the liquid base that ties everything together. Coconut milk adds a creamy finish, and a touch of lemon juice brightens the flavors. Fresh cilantro brings a burst of herbal freshness.

Tips & Tricks

  • If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
  • Feel free to adjust the spice levels. Add more smoked paprika if you like it smokier, or more cumin for a deeper warmth.
  • Rinse the red lentils thoroughly before adding them to the pot to remove any surface starch or impurities.

Serving Suggestions

Pair this soup with crusty bread or a side of steamed rice for a heartier meal. A simple green salad with a citrus vinaigrette complements the soup’s richness beautifully. Consider garnishing with a dollop of yogurt or a sprinkle of chili flakes for extra flair.

Frequently Asked Questions

Can I use a different type of lentil?
Yes, but keep in mind that other lentils may have different cooking times and textures.
Is there a substitute for coconut milk?
For a non-coconut alternative, use cashew cream or a plant-based cream of your choice.
How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove before serving.

Golden Spiced Lentil Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, which takes about 5 minutes. This step is crucial as it builds the flavor base for the soup.

Next, stir in the garlic, ginger, turmeric, cumin, and smoked paprika. Let them cook for about a minute, just until they release their fragrant aroma. This quick sizzle enhances the spices, making them more pronounced.

Add the carrots and continue cooking for another 3 minutes, stirring occasionally. This allows them to start softening and absorb the spices.

Now, it’s time to add the red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20 minutes, or until the lentils are tender. You’ll notice the soup thickening as the lentils cook.

Once the lentils are cooked, stir in the coconut milk, along with some salt and pepper to taste. Allow it to simmer for another 5 minutes to meld all the flavors together.

Finally, add the lemon juice and sprinkle with fresh cilantro before serving. This final touch brightens and balances the soup wonderfully.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy weeknights.
  • Vegan and gluten-free, catering to diverse dietary needs.
  • Rich in flavor, thanks to aromatic spices and creamy coconut milk.
  • Budget-friendly, with simple and accessible ingredients.

Ingredients

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp smoked paprika
2 cups carrots, diced
1 cup red lentils, rinsed
6 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Juice of 1 lemon
1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in garlic, ginger, turmeric, cumin, and smoked paprika and cook for 1 minute until fragrant.
4. Add diced carrots and cook for another 3 minutes, stirring occasionally.
5. Add rinsed lentils and vegetable broth, bring to a boil.
6. Reduce heat to low and let simmer for 20 minutes, until lentils are tender.
7. Stir in coconut milk, salt, and pepper, and simmer for another 5 minutes.
8. Add lemon juice and fresh cilantro, and serve warm.

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