Print

Lentil Potato Soup Recipe

Print Recipe

★★★★★

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.

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 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

Find it online: https://www.sanacooks.com/lentil-potato-soup-recipe/