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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the orange lentils thoroughly under cold water and set them aside to drain.

Step 2

Heat the olive oil in a large soup pot over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

Step 5

Add the ground cumin, turmeric, and coriander to the pot. Stir well to coat the onions and spices evenly.

Step 6

Toss in the diced carrots and sweet potato, stirring to combine with the spices. Cook for 2-3 minutes.

Step 7

Pour in the vegetable broth or water, and bring the mixture to a boil.

Step 8

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.

Step 9

Stir in the coconut milk and season the soup with salt and black pepper. Adjust seasoning to taste if necessary.

Step 10

Using an immersion blender, blend the soup partially for a creamy texture while retaining some chunks, or blend fully for a smoother consistency.

Step 11

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(2189.5g)

Amount per serving	% Daily Value*
Calories	1322.3

Total Fat 34.9g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 8210.2mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 36.1g	0%
Total Sugars 36.1g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 264.5mg	0%
Iron 20.7mg	0%
Potassium 4381.5mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 17.2%

Carbs: 59.9%