Lentil Turmeric Soup with Vegetables and Coconut Milk
Aromatic spices are simmered with lentils and veggies in this hearty, one-pot lentil turmeric soup. With creamy coconut milk and vibrant greens, this is a cozy vegan meal that feels grounding and satisfying. Great for cold weather dinners or weekly batch cooking and meal prep.
Servings 4 people
Equipment
- Large soup pot
Ingredients
- 2 tablespoons grapeseed oil or as needed to coat the pot
- 1 cup diced red onion (½ large)
- 3 carrots, diced
- 6 cloves garlic, sliced
- 2- inch piece ginger, grated
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper
- 1 cup dry lentils (brown or red)
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- 2 cups spinach or kale
Optional for serving:
- Fresh cilantro
- Unsweetened Plain Coconut Milk Yogurt Alternative or dairy-free yogurt of choice
Instructions
- Heat grapeseed oil in a large stockpot over medium heat. Stir in onion and cook 4 minutes, or until translucent. Stir in carrots, garlic, and ginger, and cook 3 minutes, or until aromatic. Stir in, turmeric, coriander, cayenne pepper (if using), salt, and pepper and cook for 1 minute, or until aromatic. Stir in lentils, vegetable broth, and coconut milk.
- Gently bring to a boil, then reduce the heat to low-medium and cook 15 minutes, or until lentils are tender. Stir in spinach or kale and turn off the heat.
- Transfer to bowls and serve with fresh cilantro and coconut milk yogurt alternative if desired. Enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop or in the microwave until warm, adding a splash of water or broth to loosen the texture if needed.