Golden turmeric and lentil soup

Golden turmeric and lentil soup with red lentils, coconut milk, ginger, carrot and turmeric – creamy, spiced and cooked in just a few steps for every day.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 34 g

Ingredients

• 150 g red lentils
• 1 tin of coconut milk
• 1 carrot
• 1 onion
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 1 tsp turmeric

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Peel and finely dice the carrot and onion. Finely grate or very finely chop the ginger.
2. Heat the coconut oil in a pan. Sweat the onion, carrot and ginger briefly until everything smells fragrant.
3. Stir in the turmeric and toast briefly. Add the red lentils, stir and pour in water.
4. Simmer the soup covered until the lentils are soft. Stir once in between so nothing catches.
5. Stir in the coconut milk and simmer gently for a few more minutes until the soup is creamy. Season to taste with salt and black pepper.
6. Serve hot. If you like, round it off with a little extra pepper or a small splash of olive oil.

Good to know

A soup like this is instantly comforting. Warm, creamy and spiced without being heavy. Just right when you want something simple and good.

Swaps

Red lentils → yellow lentils (similar fibre content, a little milder in flavour); coconut milk → cashew butter plus water (less saturated fat, still creamy); coconut oil → olive oil (more monounsaturated fats); carrot → sweet potato (also provides beta-carotene and makes the soup a little thicker).

Allergens

The soup is naturally gluten-free and dairy-free, but some people react to coconut; season mildly for children, and during pregnancy the kitchen amounts of ginger and turmeric are normal – high-dose supplements are a different matter.

Dairy-free recipes