Golden Lentil Soup

Name: Golden Lentil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil or coconut oil; 1 small onion; 2 cloves garlic; 1 inch piece fresh ginger; 1 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1 cup dried red lentils; 1 can coconut milk; 3 cups vegetable broth; 1 cup diced tomatoes; 2 cups chopped leafy greens; Salt and pepper to taste; chopped fresh cilantro; fresh lime wedges

Kristine Roberson January 13, 2025

Servings: 4 Total Time: 35 mins Difficulty: Beginner

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Golden Lentil Soup with Coconut, Turmeric, and Leafy Greens (Instant Pot Version)

Golden Lentil Soup with Coconut, Turmeric, and Leafy Greens (Instant Pot Version)

Warm up your evenings with this nourishing Golden Lentil Soup that combines the earthy flavors of turmeric and ginger with the creaminess of coconut milk. This Instant Pot recipe makes it even easier to prepare, saving you time without sacrificing flavor. Whether you’re looking for a healthy dinner option or a soothing dish packed with anti-inflammatory benefits, this soup has you covered!

By adding a nutrient-packed dose of leafy greens, this Golden Lentil Soup delivers a hearty, anti-inflammatory meal that’s loaded with plant-based goodness. Perfect for cozy dinners or meal prepping for the week, the addition of greens like spinach or kale makes this soup even more wholesome.

Why Add Leafy Greens?

Boost Nutrition: Greens are rich in vitamins A, C, and K, plus fiber and antioxidants.
Enhanced Flavor: They add subtle earthy notes and a vibrant color to the soup.
Extra Heartiness: Greens make the soup more filling without extra calories.

Ingredients (Serves 4)

1 cup red lentils, rinsed
1 tablespoon olive oil or coconut oil
1 small onion, diced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 can (14 oz) coconut milk
3 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
2 cups chopped leafy greens (spinach, kale, or Swiss chard)
Salt and pepper to taste
Optional toppings: chopped cilantro, lime wedges

Instant Pot Instructions

Sauté the Aromatics: Set your Instant Pot to “Sauté” mode. Heat the olive oil or coconut oil and add the diced onion. Cook for 2-3 minutes until translucent. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Toast the Spices: Sprinkle in the turmeric, cumin, and smoked paprika. Stir continuously for 30 seconds to toast the spices.
Add the Main Ingredients: Pour in the rinsed red lentils, coconut milk, vegetable broth, and diced tomatoes. Stir well to combine.
Cook: Close the lid and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” mode for 10 minutes.
Quick Release: Once the cooking time is up, carefully quick-release the pressure by turning the valve to “Venting.” Open the lid and stir the soup.
Add the Leafy Greens: Set the Instant Pot to “Sauté” mode. Stir in the chopped leafy greens and let them cook for 2-3 minutes, or until wilted.
Season and Serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutritional Information (Per Serving)

Calories: 270
Protein: 9g
Carbohydrates: 32g
Fiber: 9g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 320mg
Vitamin A: 80%
Vitamin C: 25%
Iron: 25%

Tips for Adding Greens

Choose Your Greens: Spinach adds a delicate flavor, kale brings a heartier texture, and Swiss chard offers a mild earthy taste.
Timing is Key: Add delicate greens like spinach after cooking, but sturdier greens like kale or chard can go in before pressure cooking if you prefer them softer.
Blend It Up: If you like creamy soups, use an immersion blender before adding greens to create a silky texture.

Substitution for Fresh Ginger:

Use Ground Ginger: Replace the 1-inch piece of fresh ginger with ½ teaspoon of ground ginger.
Add it alongside the other spices (turmeric, cumin, smoked paprika) during the “Toast the Spices” step in the recipe.

While ground ginger won’t provide the exact same bright, zesty flavor as fresh ginger, it will still contribute a warm, slightly spicy depth to the soup. If you want to mimic the fresh taste, a small splash of lemon juice at the end of cooking can also enhance the flavor!

Looking to boost the protein in this delicious Golden Lentil Soup?

It’s easy to add options that suit your diet! Stir in a cup of canned chickpeas, white beans, or cooked quinoa for an extra 7-8 grams of protein per serving. For a plant-based powerhouse, mix in cubed tofu, tempeh, or a scoop of savory protein powder. You can also sprinkle hemp seeds, chia seeds, or chopped almonds on top for a nutty crunch and a protein boost. With these simple tweaks, you can get each bowl to pack at least 20 grams of protein while keeping it flavorful and satisfying.

Tips for Success

Use Fresh Spices: Fresh turmeric and cumin can elevate the flavor even more. If you have fresh turmeric root, grate about ½ inch into the soup.
Adjust Consistency: If you prefer a thicker soup, use less vegetable broth. For a thinner soup, add more after pressure cooking and use the “Sauté” mode to warm it up.
Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Ready to give it a try? Your Instant Pot is calling! This soup is a hug in a bowl—hearty, healthy, and so easy to make. If you love it, don’t forget to share this recipe with friends. 🌟