Lentil Potato Soup Recipe

Introduction

This Lentil Potato Soup is a comforting and nourishing dish perfect for chilly days. Combining tender potatoes, red lentils, and warm spices, it’s both hearty and flavorful. Creamy coconut milk adds a lovely richness, making it a satisfying meal for any time of year.

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 cook for 1 to 2 minutes, taking care not to burn them.
2. Step 2: 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.
3. Step 3: Stir in the cubed potatoes and red lentils to coat them with the spices and onion mixture. Pour in the vegetable broth and bring the soup to a gentle simmer.
4. Step 4: Cover the pot and let it cook over medium-low heat for 15 to 20 minutes, or until the potatoes and lentils are very soft and easily mashable.
5. Step 5: Season the soup with salt, black pepper, and turmeric to taste. Stir in the coconut milk if you want a creamier texture.
6. Step 6: The soup can be enjoyed chunky, or you can use an immersion blender to puree it until smooth. Alternatively, blend in batches using a regular blender until you reach your preferred consistency.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice just before serving.
• Swap coconut milk for heavy cream or yogurt if you prefer a different type of creaminess.
• Add chopped spinach or kale in the last 5 minutes of cooking for added greens.
• Use yellow or brown lentils instead of red for a different texture.
• If you like it spicy, increase the pinch of cayenne pepper or add a diced chili.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth and coconut milk. Simply ensure any broth you use is plant-based.

Do I need to peel the potatoes?

No, you can leave the potatoes unpeeled to save time and add extra texture and nutrients. Just be sure to wash them thoroughly before cubing.

Lentil Potato Soup Recipe

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4.5 from 91 reviews

A comforting and nutritious Lentil Potato Soup made with red lentils, potatoes, aromatic spices, and a hint of creamy coconut milk. This easy-to-make soup is packed with flavor and perfect for a wholesome meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Creaminess

• 1 cup of canned coconut milk (optional)

Instructions

1. Heat the Oil and Toast Cumin Seeds: 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, stirring frequently to avoid burning, releasing their aroma.
2. Sauté Aromatics: Add the diced onion, minced garlic, and chopped ginger to the pot. Cover with the lid and cook over medium-low heat for 2 to 3 minutes, or until the onions begin to soften and become translucent.
3. Add Potatoes, Lentils, and Broth: Stir in the cubed potatoes and red lentils, coating them in the aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Simmer Until Tender: Cover the pot and cook over medium-low heat for 15 to 20 minutes until the potatoes and lentils are very soft and easily mashable.
5. Season and Add Coconut Milk: Stir in salt, black pepper, and turmeric to taste. If desired, add the coconut milk for added creaminess and stir well to combine.
6. Blend the Soup (Optional): At this point, the soup will be chunky. You may enjoy it as is or use an immersion blender to blend it until creamy. Alternatively, transfer the soup in batches to a regular blender and blend to your preferred consistency.

Notes

• Use unpeeled potatoes for added nutrients and texture.
• Be careful not to burn the cumin seeds when toasting; they should be fragrant but not charred.
• For a spicier kick, add a pinch of cayenne pepper according to taste.
• If you prefer a thicker soup, blend more thoroughly or add less vegetable broth.
• This soup can be stored in the refrigerator for up to 4 days and freezes well.

Keywords: lentil potato soup, vegetarian soup, red lentils, easy soup recipe, comforting soup, coconut milk soup