This Golden Lentil Soup is a soup that can be enjoyed year-round. Red lentils do not take that long to cook, and the only chopping required is the onion and garlic. This is a nutrient-dense and flavor-packed soup that cooks up fast and delicious!
I adapted this recipe from Oh She Glows. Her recipes and photography are perfection. I did change a few things in this soup, just because I have never enjoyed cinnamon in savory dishes.
This soup is not a heavy soup. Red lentils cook up light and fluffy and fast! I love the balance of the coconut milk with the heat from the cayenne pepper, but you can simply leave out the cayenne pepper if you do not enjoy spicy food.
This soup is a great healthy meal for your family! And it just so happens to be vegan-friendly!
Golden Lentil Soup
- 1 1/2 T olive oil
- 1 large onion diced
- 2 large garlic cloves minced
- 2 t turmeric powder
- 1 1/2 t ground cumin
- 1/4 t ground coriander
- 1/4 t smoked paprika
- 1/4 t cayenne pepper
- 1 15- oz diced tomatoes with juices
- 1 15- oz can coconut milk full fat is best
- 1 cup uncooked red lentils rinsed and drained
- 3 1/2 cups vegetable broth
- 1/2 t kosher salt or to taste
- ground black pepper to taste
- 1 5 to 6- oz package fresh baby spinach
- juice of 1 lime
- In a large pot, heat the oil over medium heat. Add the onion, garlic, and pinch of salt. Saute for 4 to 5 minutes or until the onion is softened.
- Add the turmeric, cumin, coriander, smoked paprika, and cayenne pepper. Stir to mix in with the onions and saute for about 1 minute or until fragrant.
- Add the diced tomatoes, coconut milk, red lentils, vegetable broth, salt, and pepper. Stir to combine. Increase the heat to high until it reaches a low boil. Once at a boil, reduce the heat to medium-high and simmer (uncovered) for 18 to 22 minutes or until the lentils are tender (stirring occasionally).
- Turn off the heat and immediately stir in the spinach until wilted. Add the juice of 1 lime. Add more salt and pepper if needed.
- Serve and enjoy!