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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.

Ingredients

Scale

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

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