The Best Golden Glow Red Lentil Soup is an easy one-pot meal that’s bursting with nourishment. Simple to make in the Instant Pot, Crockpot, or stovetop, you’re going to love this gluten-free, dairy-free, vegetarian recipe.
Ohhhhhh, I’m so excited to share this crazy simple, ultra delicious recipe with you today!
I’ve been a big fan of red lentils for a long time, from how hearty and protein-packed they are, to how, when cooked, they melt into a rich, creamy, satisfying supper.
I developed this particular twist on red lentils for the annual holiday potluck last year at the yoga studio where I practice and teach.
Looking for something filling and comforting, but also meat-, gluten-, and dairy-free, I landed on this combo of turmeric (that’s where the glow comes from!), red lentils, and coconut milk.
Now, to be clear, I know that lentils are never going to be the most glamorous item on a holiday potluck buffet.
And, at the beginning of the night, not many people ventured to taste it.
But, once a few people dipped into the warm pot of goodness, word spread around the party, and it ended up being the very first dish to go.
People were scraping the bottom of the pot, in hopes of savoring a few last bites.
After the party success, I promised my fellow yogis that I’d write the recipe down so they could enjoy and bring to parties, and of course so that you can, too.
The best part is that this recipe can be prepared in an electric pressure cooker, pressure cooker, or on the stove top, so anyone can make it.
I personally like preparing it in the slow cooker or Instant Pot for parties, because then it can be transported and served it warm all night long.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
PS – If you love this easy crockpot soup, I think you’ll really like this collection of vegetarian slow cooker recipes too!
Recipe & Kid Friendly Adaptations
1 | Serve with rice for a complete and filling meal.
2 | Add a splash more water or stock for a thinner consistency.
3 | This soup freezes well. Check out this post for my top freezer tips.
This Recipe Is
dairy free , egg free , gluten free , grain free , mayo free , nut free , soy free , vegan , vegetarian
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The Best Golden Glow Red Lentil Soup (Instant Pot, Crockpot, Stove Top)
Ingredients
- 1 tablespoon coconut oil or ghee
- 1 yellow onion finely chopped
- 1 teaspoon turmeric
- 2 cloves garlic minced or finely grated
- 1 tablespoon ginger grated
- 2 cups dry red lentils rinsed
- 5 cups water
- 2 15-oz can diced tomatoes
- 1 cup full-fat coconut milk
- 2 teaspoons honey or coconut sugar
- 2-4 teaspoons kosher salt
- 2 tablespoons fresh lime juice
- Optional toppings: chopped green onion chopped cilantro
Instructions
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Instant Pot Instructions
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Set the saute function of an electric pressure cooker to 10 minutes. Once heated, add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes.
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Add the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes.
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Add the lentils and water stirring to combine. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
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When the pressure cooker timer is done, quick release the pressure.
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Add the tomatoes, coconut milk, 1-2 teaspoons of salt, and lime juice, stirring to combine. Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.
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Slow Cooker Instructions
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Heat a medium pot over medium heat. Add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes.
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Add the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes.
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Add the onion mixture, lentils and water to a 6-quart slow cooker. Cover and cook on high for 4-5 hours, or low for 6-8, or until the lentils are very soft and begin to break apart, adding additional water if the mixture begins to dry out.
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Add the tomatoes, coconut milk, 1 teaspoon of salt, and lime juice, stirring to combine. Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.
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Stovetop Instructions
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Using a large Dutch oven or pot, follow instructions for the slow cooker above for steps 1-2.
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Cover, bring to a boil, reduce to a simmer, and cook on low until the lentils are tender, about 25-35 minutes, stirring occasionally, adding additional liquid if necessary.
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Follow step 4 for the slow cooker above.
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