Lentil Potato Soup Recipe

Introduction

Lentil Potato Soup is a comforting and nourishing dish perfect for cozy days. Combining tender potatoes with protein-rich red lentils and warming spices, this soup offers both flavor and creaminess. It’s easy to prepare and can be enjoyed chunky or blended to a smooth texture.

Ingredients

• 1 tablespoon of medium-high heat oil
• 1 tablespoon of cumin seed (whole)
• 1 medium yellow onion (diced)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (chopped)
• 2 cups of Yukon or russet potatoes (unpeeled and cubed)
• 1 cup of red lentils
• 4 cups of vegetable broth
• 1 teaspoon of salt (or more to taste)
• ½ teaspoon of black pepper
• ½ teaspoon of turmeric
• 1 cup of canned coconut milk (optional, for added creaminess)
• Pinch of cayenne pepper (optional)

Instructions

1. Step 1: In a large soup pot or Dutch oven, heat the oil over medium heat. Add the cumin seeds and toast for 1 to 2 minutes, being careful not to burn them.
2. Step 2: Add the diced onion, minced garlic, and chopped ginger. Cook on medium-low heat with the lid on for 2 to 3 minutes until the onion starts to soften.
3. Step 3: Stir in the cubed potatoes and red lentils, coating them with the spices. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Step 4: Cover the pot and cook on medium-low heat for 15 to 20 minutes until the potatoes and lentils are very soft and easy to mash.
5. Step 5: Season with salt, black pepper, and turmeric, adjusting to taste. If desired, stir in the coconut milk for added creaminess and a subtle richness.
6. Step 6: The soup will be chunky at this stage. Serve as is for a hearty texture or blend using an immersion blender or a regular blender in batches until you achieve your preferred creamy consistency.

Tips & Variations

• For extra warmth, add a pinch of cayenne pepper or a dash of smoked paprika.
• You can substitute vegetable broth with chicken broth if not vegetarian.
• Use peeled potatoes if you prefer a smoother texture without the skin.
• Garnish with fresh cilantro or a squeeze of lemon juice for brightness before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Red lentils work best because they cook quickly and break down easily, creating a creamy texture. Other lentils like green or brown may take longer to cook and keep their shape, which will change the texture.

Is this soup suitable for a vegan diet?

Yes, the soup is naturally vegan as long as you use vegetable broth and omit any non-vegan additions. The optional coconut milk adds creaminess without dairy.

Lentil Potato Soup Recipe

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★★★★★

4.8 from 140 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This hearty Lentil Potato Soup combines tender red lentils and cubed potatoes simmered in a spiced vegetable broth with cumin, turmeric, and optional coconut milk for a creamy finish. This comforting and nutritious soup is perfect for a cozy meal, offering a flavorful vegetarian option that is easy to prepare on the stovetop.

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Ingredients

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Soup Base

• 1 Tablespoon of medium-high heat oil
• 1 Tablespoon of cumin seed (whole)
• 1 medium yellow onion (diced)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (chopped)

Main Ingredients

• 2 cups of Yukon or Russet potatoes (unpeeled and cubed)
• 1 cup of red lentils
• 4 cups of vegetable broth

Seasonings

• 1 teaspoon of salt (or more to taste)
• ½ teaspoon of black pepper
• ½ teaspoon of turmeric
• Pinch of cayenne pepper (optional)

Optional Ingredients

• 1 cup of canned coconut milk (for added creaminess)

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Instructions

1. Heat Oil and Toast Cumin Seeds: In a large soup pot or Dutch oven, warm the oil over medium heat. Add the whole cumin seeds and heat them for 1 to 2 minutes until they become fragrant, being careful not to burn them.
2. Sauté Aromatics: Add the diced onion, minced garlic, and chopped ginger to the pot. Cover with a lid and cook over medium-low heat for 2 to 3 minutes until the onion begins to soften and the mixture is aromatic.
3. Add Potatoes and Lentils: Stir in the cubed potatoes and red lentils, coating them well with the aromatic base.
4. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook on medium-low heat for 15 to 20 minutes until the potatoes and lentils are very tender and mashable.
5. Season the Soup: Add salt, black pepper, turmeric, and cayenne pepper if using. Stir well to combine the spices evenly throughout the soup.
6. Add Coconut Milk and Blend: Stir in the coconut milk if desired for creaminess. At this point, the soup will be chunky. You can enjoy it as is, or use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend to the desired consistency.

Notes

• Be careful not to burn the cumin seeds during toasting as it can impart a bitter flavor.
• The potatoes do not need to be peeled; leaving the skin adds extra nutrients and texture.
• The soup can be served chunky or smooth depending on your preference.
• Coconut milk is optional but adds richness and a subtle sweetness to balance the spices.
• Adjust the cayenne pepper to control the spice level according to your taste.
• Red lentils cook quickly and break down easily, thickening the soup naturally.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian

Keywords: Lentil Potato Soup, vegetarian soup, vegan soup, red lentils, comfort food, coconut milk soup, easy soup recipe, healthy soup