Lentil Potato Soup Recipe

Introduction

This Lentil Potato Soup is a comforting and nutritious dish perfect for chilly days. Packed with warming spices and creamy coconut milk, it offers a hearty meal that’s both easy to make and delicious.

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 (if desired)

Instructions

1. Step 1: In a large soup pot or Dutch oven, heat oil over medium heat. Add cumin seeds and heat for 1 to 2 minutes, being careful not to burn them.
2. Step 2: Add diced onion, minced garlic, and chopped ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
3. Step 3: Stir in the cubed potatoes and red lentils, coating them well with the spices and aromatics. Pour in the vegetable broth and bring to a gentle simmer.
4. Step 4: Cover the pot and cook over medium-low heat for 15 to 20 minutes, until the potatoes and lentils are very soft and mashable.
5. Step 5: Season the soup with salt, black pepper, and turmeric to taste. Stir in the coconut milk if using, and add a pinch of cayenne pepper for some heat if you like.
6. Step 6: The soup will be chunky at this point. You can enjoy it as is or use an immersion blender to puree it until creamy. Alternatively, blend in batches in a regular blender to reach your desired consistency.

Tips & Variations

• For a richer flavor, toast the cumin seeds a bit longer before adding the other ingredients—but watch carefully to prevent burning.
• Add chopped spinach or kale in the last few minutes of cooking for extra greens.
• Use sweet potatoes instead of yukon or russet for a slightly sweeter soup.
• If you prefer a spicier soup, increase the cayenne pepper gradually.
• To make the soup vegan and gluten-free, ensure your vegetable broth is suitable for those diets.

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. If the soup thickens after refrigeration, add a splash of water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils cook quickly and break down well, making them ideal for this recipe. Brown or green lentils hold their shape more and require longer cooking times, so they are less suited unless you adjust the cooking process.

Is it necessary to peel the potatoes?

No, peeling the potatoes is optional. Leaving the skin on adds texture and nutrients, but if you prefer a smoother texture, you can peel them before cubing.

Lentil Potato Soup Recipe

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★★★★★

4.6 from 50 reviews

This comforting Lentil Potato Soup is a hearty and nutritious dish made with red lentils, potatoes, and warm spices. Simmered to perfection and optionally blended for a creamy texture, it’s a perfect meal for chilly days or whenever you crave a simple, flavorful, and wholesome soup.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian, Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tablespoon medium-high heat oil
• 1 Tablespoon cumin seeds (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

1. Heat Oil and Toast Cumin Seeds: 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, stirring occasionally, being careful not to burn the seeds to release 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 until the onions start to soften and become translucent.
3. Add Potatoes and Lentils: Stir in the cubed potatoes and red lentils, coating them well with the spiced oil and aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Simmer Until Tender: Cover the pot and continue cooking over medium-low heat for 15-20 minutes. Cook until the potatoes and lentils are very soft and mash easily, stirring occasionally to prevent sticking.
5. Season and Add Creaminess: Stir in the salt, black pepper, turmeric, and cayenne pepper if using. Then add the canned coconut milk for a creamy texture, mixing well to combine all flavors.
6. Blend (Optional): The soup will be chunky at this stage. Serve as-is for a hearty, rustic texture, or blend partially or fully using an immersion blender or a regular blender in batches to achieve a smooth and creamy consistency.

Notes

• You can leave the potatoes unpeeled to add more fiber and nutrients to the soup.
• Adjust the level of cayenne pepper to suit your preferred spice level.
• Use red lentils as they cook quickly and break down easily for a creamy texture.
• The soup can be made vegan by ensuring the vegetable broth is free from animal products.
• Leftover soup stores well in the refrigerator for up to 3 days.
• For a thinner soup, add more vegetable broth or water when reheating.

Keywords: lentil soup, potato soup, vegan soup, easy soup recipe, healthy soup, red lentils, Indian spices, coconut milk soup