Description
This hearty Lentil Potato Soup combines nutrient-packed red lentils, potassium-rich potatoes, and anti-inflammatory spices like turmeric and cumin. The soup is creamy, comforting, and perfect for cool or rainy days. With its rich flavors and optional coconut milk for added creaminess, it offers a delicious, satisfying, and nourishing meal option.
Ingredients
Soup Base
- 1 Tablespoon medium-high heat oil
- 1 Tablespoon cumin seed, whole
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, chopped
Main Ingredients
- 2 cups Yukon or Russet potatoes, unpeeled and cubed
- 1 cup red lentils
- 4 cups vegetable broth
Seasonings
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- Pinch cayenne pepper, optional
Optional
- 1 cup canned coconut milk for added creaminess
Instructions
- Heat the Oil and Toast Cumin Seeds: In a large soup pot or Dutch oven, heat 1 tablespoon of medium-high heat oil over medium heat. Add the cumin seeds and toast them for 1 to 2 minutes, stirring occasionally to prevent burning, until fragrant.
- Sauté Aromatics: Add the diced onion, minced garlic, and chopped ginger to the pot. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onions become soft and translucent.
- Add Potatoes and Lentils: Add the cubed potatoes and red lentils to the pot, stirring well to coat them in the oil and spices.
- Add Broth and Simmer: Pour in the 4 cups of vegetable broth and stir. Bring the mixture to a gentle simmer. Cover the pot and cook on medium-low heat for 15 to 20 minutes, or until the potatoes and lentils are very soft and mashable.
- Season the Soup: Stir in 1 teaspoon salt (or to taste), ½ teaspoon black pepper, and ½ teaspoon turmeric. Add a pinch of cayenne pepper if desired for some heat.
- Add Coconut Milk and Blend: Stir in the optional 1 cup of canned coconut milk to add creaminess. At this point, the soup will be chunky. You can enjoy it as-is or use an immersion blender to blend until creamy. Alternatively, transfer the soup in batches to a regular blender to achieve your desired consistency.
Notes
- Use Yukon or Russet potatoes with skin on for added nutrients and texture.
- Toast the cumin seeds gently to avoid burning, which can cause bitterness.
- The soup can be eaten chunky or blended for a creamy texture.
- Adjust spices such as salt, turmeric, and cayenne to your taste preference.
- Optional coconut milk adds richness and creaminess; omit for a lighter version.
- Reheat leftovers gently on the stovetop or in a microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Fusion