40-Minute Easy Coconut-Ginger Lentil Soup
A creamy, immune-boosting lentil soup made with coconut milk, ginger, turmeric, and hearty vegetables. Packed with plant-based protein, fiber, and nourishing spices, this one-pot meal is both comforting and energizing—perfect for weeknight dinners or meal prep.
Equipment
- 1 large Dutch oven or soup pot (at least 5-quart)
- 1 wooden spoon for stirring
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Measuring spoon set
- 1 liquid measuring cup
- 1 box grater or microplane (for ginger)
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup shallot thinly sliced (or 1 large shallot)
- 1 cup carrot thinly sliced (or 1 large carrot)
- 4 garlic cloves minced
- 2- inch piece fresh ginger peeled and finely grated
- 2 cups shiitake mushrooms sliced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon white miso paste
- 1 tablespoon red curry paste such as Mae Ploy
- 1 teaspoon ground turmeric
- 1 cup dry brown lentils
- 4 cups vegetable broth
- 2 tablespoons coconut aminos
- 1 cup full-fat unsweetened coconut milk
- 2 cups fresh kale shredded
- 3 green onions thinly sliced on the diagonal (plus extra for garnish)
- 2 tablespoons fresh lime juice about 1 lime
- Fresh cilantro for serving
Instructions
- Heat the Oil and Prepare the Base: Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the olive oil and let it warm until it shimmers slightly, which means it’s hot enough to sauté. Add the thinly sliced shallots and carrots, then stir frequently to coat them in the oil.Allow them to soften for about 3–4 minutes, until the shallots become fragrant and the carrots start to lose their crunch. Next, add the minced garlic and cook for 30–60 seconds, stirring continuously so the garlic doesn’t burn but instead releases its natural aroma.
- Infuse with Ginger and Mushrooms: Once the base vegetables are softened, stir in the freshly grated ginger and sliced shiitake mushrooms. Season the mixture with salt and black pepper to start layering flavor early. Cook for about 3 minutes, stirring occasionally, until the mushrooms release their moisture and begin to shrink and soften. At this stage, your kitchen will be filled with the earthy, spicy scent of ginger mingling with the savory aroma of mushrooms.
- Build Flavor with Pastes and Spices: Reduce the heat slightly if needed, then add the white miso paste, red curry paste, and ground turmeric directly into the pot. Stir thoroughly to combine these with the vegetables, ensuring the pastes melt into the mixture and evenly coat everything. This step helps create a deeply flavorful base and gives the soup its golden, slightly spicy character. Cook for about 1 minute, stirring continuously, to allow the pastes to bloom and release their rich flavors.
- Add Lentils and Simmer with Broth: Rinse the dry brown lentils under cold water and drain well before adding them to the pot. Pour in the vegetable broth and coconut aminos, then stir everything together. Increase the heat to bring the soup to a strong simmer. Once it begins bubbling, reduce the heat to medium-low so it maintains a gentle simmer. Cover the pot with a lid and cook for 18–20 minutes, stirring occasionally to prevent sticking. The lentils should soften and become tender but not mushy, creating a hearty body for the soup.
- Enrich with Coconut Milk and Greens: After the lentils are cooked, remove the lid and stir in the full-fat coconut milk. The soup will instantly turn creamy and rich, balancing the earthy lentils with a velvety texture. Add the shredded kale at this stage, stirring it gently into the hot soup. Simmer uncovered for another 4–5 minutes, just until the kale wilts and turns a deep green without losing its freshness.
- Brighten with Green Onion and Lime: Turn off the heat and add the sliced green onions and freshly squeezed lime juice. Stir well to incorporate these final ingredients. The green onions add a mild bite, while the lime juice brings a refreshing citrus brightness that balances the richness of the coconut milk and spices. Taste the soup and adjust with additional salt, pepper, or lime juice as needed to suit your preference.
- Garnish and Serve Warm: Ladle the hot soup into individual serving bowls. Top each portion with additional green onions and fresh cilantro leaves for a pop of color and extra freshness. Serve immediately with warm crusty bread, naan, or steamed rice on the side, if desired. Enjoy a nourishing bowl that is as comforting as it is energizing.
Notes
- Brown lentils are best here, as they hold their shape while still turning tender.
- Use full-fat coconut milk for creaminess; light versions may thin out the soup.
- Fresh ginger and turmeric enhance immune-boosting properties and add bright flavor.
- Red curry paste brand matters—Mae Ploy has a bold flavor, but milder options work too.
- Miso paste adds depth and umami—don’t skip it for authentic taste.
- Shiitake mushrooms bring earthiness, but cremini or button mushrooms can substitute.
- Kale can be swapped with spinach, Swiss chard, or collard greens.
- Soup thickens as it sits; add extra broth when reheating if needed.
- A squeeze of lime at the end balances the richness beautifully.
- Garnishes like cilantro, scallions, or chili flakes elevate flavor and presentation.
