Creamy Golden Lentil Soup
Cozy up with a bowl of this heartwarming golden lentil soup with a creamy broth of golden lentils, carrots, onion, ginger, and coconut milk. Dip a toasted piece of bread for the ultimate comforting bowl, perfect for fall or winter!
What you’ll love about this:
Craving more coziness? Try out these incredible soups for fall and winter:
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of lentils should I use for this soup?
For this soup, red or yellow (golden) lentils are the best as they have a shorter cook time and create a creamy texture with that golden hue. They also have a touch of sweet flavor which complements this soup nicely!
You can still use brown or green lentils – just adjust your cook time based on the package instructions.
How to Make Golden Lentil Soup
Sauté
Add the olive oil to a large pot. Add your onion, garlic, and ginger over MEDIUM heat. Sauté for ~3 minutes or until the onions start to soften.
Add spices and lentils
Sprinkle in the curry powder, turmeric and red pepper flakes. Add your carrot & cook for another minute or two. Then add the lentils, water and maple syrup. Place a cover on the pot, bring it to a boil over high heat, then turn the heat down to a simmer for about 16-20 minutes, or until the lentils are soft.
Add coconut milk & blend
Add your coconut milk. Use an immersion blender to carefully blend about 1/3 of the soup. (If you prefer creamier, blend 1/2 of soup). Once blended add in your salt and pepper (adjust to taste).
(No immersion blender? No worries! Alternatively you can take a small amount and blend it in the blender- but be careful – it’s hot! OR you don’t have to blend it at all and enjoy it a little thicker)
Serve
Ladle soup into bowls and top with fresh parsley or cilantro, pepitas, and a swirl of coconut milk. Serve over rice or with a side of naan or toasted bread- enjoy!
How do I store leftover golden lentil soup?
Store leftover golden lentil soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portion-sized containers for up to 3 months.
Can I add other veggies to this?
There are lots of other veggie options to add to this including…
- Spinach
- Kale
- Cauliflower
- Zucchini
- and more!
How can I make this soup “heartier”?
If you want more protein, or to simply make this soup more filling, consider adding the following:
- Serving over rice – this makes it feel much more filling and tastes SO good!
- Add some crispy air fryer tofu cubes.
- Throw in some chickpeas or white beans at the end and blend them up with the lentils.
More Soup Recipes
Cozy up with more delicious soups & stews.
Creamy Golden Lentil Soup
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 tbsp olive oil
- 1 medium yellow or white onion diced
- 3 cloves minced garlic
- 3 tsp grated ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/4 tsp crushed red peppers
- 2 large carrots peeled and chopped
- 1 cup yellow or red lentils
- 3.5 cups water
- 1 tsp maple syrup
- 1 cup full-fat coconut milk extra for topping
Toppings
- chopped parsley or cilantro
- pepitas
- a swirl of coconut milk
Instructions
- Sauté: Add the olive oil to a large pot. Add your onion, garlic, and ginger over MEDIUM heat. Sauté for ~3 minutes or until the onions start to soften.1 tbsp olive oil, 1 medium yellow or white onion, 3 cloves minced garlic, 3 tsp grated ginger
- Add spices, carrots and lentils: Sprinkle in the curry powder, turmeric and red pepper flakes. Add your carrot & cook for another minute or two. Then add the lentils, water and maple syrup. Place a cover on the pot, bring it to a boil over high heat, then turn the heat down to a simmer for about 16-20 minutes, or until the lentils are soft.1 tbsp curry powder, 1 tsp turmeric, 1/4 tsp crushed red peppers, 2 large carrots, 1 cup yellow or red lentils, 3.5 cups water, 1 tsp maple syrup
- Add coconut milk: Add your coconut milk. Use an immersion blender to carefully blend about 1/3 of the soup. (If you prefer creamier, blend 1/2 of soup). Once blended add in your salt and pepper (adjust to taste). (No immersion blender? No worries! Alternatively you can take a small amount and blend it in the blender- but be careful – it's hot! OR you don't have to blend it at all and enjoy it a little thicker)1 cup full-fat coconut milk
- Serve: Ladle soup into bowls and top with fresh parsley or cilantro, pepitas, and a swirl of coconut milk. Serve over rice or with a side of naan or toasted bread- enjoy!
Notes
- You can add other veggies to this soup such as:
- Spinach
- Kale
- Cauliflower
- Zucchini
- and more!
- Boost the protein content with:
- Crispy air fryer tofu
- Chickpeas
- White beans
- You can use green or brown lentils, but just make sure to adjust the cooking time based on the package.
This soup not only looks cozy and delicious – it tastes incredible! I love to serve this over rice to make it even heartier. Hope you enjoy it as much as I do!
Really creamy ! Anything with coconut milk is great. Tastes good with a side of bread.