Golden lentil soup is a comforting one-pot meal that feels like a warm hug. This version features a fragrant blend of turmeric, cumin, and coriander for a vibrant, creamy broth. It’s nourishing, easy to make, and perfect for busy weeknights.

Craving a delicious Golden Lentil Soup? You've come to the right spot! From Soup Recipes favorites to amazing Crockpot Recipes recipes, there's something here for everyone.

You Might Also Love

Creamy Jalapeno Popper Soup

22 Legendary Sandwiches Restaurants Fear

Italian Chicken Soup

Why You’ll Love This Golden Lentil Soup

• Creamy & dairy-free: Red lentils break down for a velvety, plant-based texture.
• Warm, fragrant spices: Turmeric, cumin, and coriander create a cozy, golden broth.
• One-pot wonder: Minimal cleanup with maximum, satisfying flavor.
• Versatile & meal-prep friendly: Easy to customize and tastes even better the next day.

Ingredients & Tools

• 2 tbsp olive oil or coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1.5 cups red lentils, rinsed
• 6 cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp fresh lemon juice
• Salt to taste
• Fresh cilantro or parsley for garnish

Tools: A large soup pot or Dutch oven, a wooden spoon, and a measuring cup.

Notes: Don’t skip the fresh ginger and lemon juice—they add a bright, zesty kick. Using a good quality vegetable broth makes all the difference.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Rinse those lentils! Red lentils are great because they cook quickly and break down to create a creamy texture, but you’ll want to give them a good rinse in a fine-mesh strainer to remove any dust or debris.
• Don’t rush the aromatics. Taking a few extra minutes to sauté the onion, garlic, and ginger until they’re soft and fragrant will build a fantastic flavor foundation for your soup.
• Spice toasting makes a difference. Adding the turmeric, cumin, and coriander to the pot and stirring for just 30 seconds before adding the liquid helps to “bloom” them, releasing their essential oils and deepening their flavor.
• Full-fat coconut milk is key for creaminess. It gives the soup a rich, luxurious mouthfeel that light coconut milk just can’t replicate. Give the can a good shake before you open it to incorporate the cream and water.

How to Make Golden Lentil Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 4–5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
• Reviving: Thin with broth or water when reheating, as soup thickens when chilled.

Serving Suggestions

Complementary Dishes

• Crusty bread or warm naan — Perfect for dipping and scooping up every last bit of the creamy soup. The contrast of the soft, warm bread with the smooth soup is just heavenly.
• A simple side salad with a lemon vinaigrette — The fresh, crisp greens and tangy dressing provide a lovely, light counterpoint to the rich, hearty soup.
• Roasted vegetables like cauliflower or broccoli — Their caramelized, slightly crispy edges add a wonderful textural contrast and an extra layer of earthy flavor to the meal.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes cut through the creaminess of the soup and complement the spices beautifully.
• A warm cup of ginger tea — It echoes the ginger in the soup and makes the whole meal feel even more soothing and restorative, especially on a cold day.
• A cold, sparkling water with a slice of lemon — The bubbles and citrus are incredibly refreshing and help to cleanse the palate between bites.

Something Sweet

• A slice of orange and almond cake — The citrusy, moist cake is a lovely, not-too-heavy way to finish the meal, and the flavors harmonize so well with the soup.
• A few pieces of dark chocolate with ginger — It’s a simple, elegant treat where the spicy ginger and bitter chocolate create a perfect, lingering finish.
• A small bowl of mango sorbet — The tropical, fruity sweetness is a bright and refreshing palate cleanser that feels light and satisfying.

Top Mistakes to Avoid

• Mistake: Not rinsing the lentils. It might seem like a small step, but unrinsed lentils can sometimes have a bit of a dusty taste and can make the soup look a little murky. A quick rinse ensures a clean, pure flavor.
• Mistake: Boiling the soup too vigorously after adding the coconut milk. A gentle simmer is all you need. A rolling boil can sometimes cause the coconut milk to separate, making the soup look a bit grainy instead of smooth and creamy.
• Mistake: Skipping the lemon juice at the end. I’ve made this error before in a rush, and the soup just tastes flat. The acid is crucial for balancing the earthy lentils and rich coconut milk, lifting all the flavors.
• Mistake: Underseasoning. Lentils need a good amount of salt to truly shine. Be sure to taste and season at the end, after the coconut milk and lemon juice are in, as they will affect the final flavor profile.

Expert Tips

• Tip: Make a double batch and freeze it. This soup freezes incredibly well for up to 3 months. Let it cool completely, then portion it into airtight containers. It’s a lifesaver for a future easy lunch or dinner.
• Tip: Add a swirl of flavor at the end. For a restaurant-style finish, mix a tablespoon of coconut milk with a pinch of turmeric and drizzle it over the top of each bowl before serving. It looks stunning and adds a burst of flavor.
• Tip: Customize with your favorite veggies. Feel free to stir in a couple of handfuls of spinach or kale during the last 5 minutes of cooking, or add some diced carrots or celery when you sauté the onion.
• Tip: For a thicker soup, blend a portion. If you prefer an ultra-smooth texture, use an immersion blender to purée about half of the soup right in the pot. It creates an even creamier consistency while still having some whole lentils for texture.

FAQs

Can I use a different type of lentil?
You can, but the results will be different. Red lentils are key for the classic creamy texture and relatively short cook time. Brown or green lentils will hold their shape more and take longer to cook, resulting in a brothier, less creamy soup. If you do switch, you’ll likely need to increase the liquid and simmer for 40-50 minutes until tender.

How long does this soup keep in the fridge?
It will stay fresh in an airtight container in the refrigerator for about 4-5 days. You’ll notice it thickens considerably as it cools, which is totally normal. Just thin it out with a little water or extra broth when you reheat it on the stove over medium heat, stirring frequently.

Is this soup freezer-friendly?
Absolutely! It’s one of the best soups for freezing. Cool it completely, then transfer it to freezer-safe bags or containers, leaving a little space for expansion. It will keep for up to 3 months. To serve, thaw it overnight in the fridge and then reheat gently on the stove.

My soup is too thick. What should I do?
No problem at all! Simply stir in a little more vegetable broth or even just water, a half-cup at a time, until it reaches your desired consistency. The lentils continue to absorb liquid as they sit, so you’ll often need to do this with leftovers anyway.

Can I make this in an Instant Pot or slow cooker?
For sure. For an Instant Pot, use the sauté function for the aromatics and spices, then add everything except the lemon juice and coconut milk. Pressure cook on high for 8 minutes, quick release, then stir in the coconut milk and lemon juice. For a slow cooker, add all ingredients except the coconut milk and lemon juice and cook on low for 6-8 hours, then stir in the dairy and acid at the end.