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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Potatoes and Lentils: Stir in the cubed potatoes and red lentils, coating them well with the aromatic base.
- 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.
- Season the Soup: Add salt, black pepper, turmeric, and cayenne pepper if using. Stir well to combine the spices evenly throughout the soup.
- 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
