Soup with Orange Lentils and Orange Vegetables
Warm up with a bowl of comforting and vibrant Soup with Orange Lentils and Orange Vegetables—an irresistible blend of wholesome goodness and aromatic spices. This nutrient-packed recipe combines the earthy sweetness of carrots and sweet potatoes with protein-rich orange lentils, simmered to perfection in a fragrant base of cumin, turmeric, and coriander. Finished with creamy coconut milk for a luscious texture and a hint of richness, this soup is as nourishing as it is satisfying. Ready in just 50 minutes, it’s perfect for a quick weeknight dinner or a cozy meal-prep option. Serve it chunky or blended, and top it with fresh cilantro for an extra burst of flavor. This vegan, gluten-free soup is a celebration of warm, hearty flavors that will brighten your table and warm your soul!
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Recipe Information
Ingredients
- 1 cup orange lentils (red lentils)
- 2 medium carrots, diced
- 1 medium sweet potato, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 6 cups vegetable broth or water
- 0.5 cup coconut milk
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the orange lentils thoroughly under cold water and set them aside to drain.
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the ground cumin, turmeric, and coriander to the pot. Stir well to coat the onions and spices evenly.
Toss in the diced carrots and sweet potato, stirring to combine with the spices. Cook for 2-3 minutes.
Pour in the vegetable broth or water, and bring the mixture to a boil.
Once boiling, reduce the heat to low and stir in the orange lentils. Simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Stir in the coconut milk and season the soup with salt and black pepper. Adjust seasoning to taste if necessary.
Using an immersion blender, blend the soup partially for a creamy texture while retaining some chunks, or blend fully for a smoother consistency.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 36.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4382 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
