Potato Lentil Turmeric Soup

BY : PUBLISHED : September 9th, 2015 UPDATED: August 5th, 2022

This soup is the perfect accompaniment to any cool or rainy day. Filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes this soup is both healing and delicious. Pair with a piece of crusty bread or crackers and you have yourself a full delicious meal. Enjoy!

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A hand holding a giant mug of potato lentil turmeric soup.

A hand holding a giant mug of potato lentil turmeric soup.

Lentil Potato Soup

Renee Press
This lentil potato soup with turmeric and cumin is the perfect accompaniment to any cool or rainy day. It’s filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, creating a soup that’s both healing and delicious.
5 from 32 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 856 kcal
METHOD Stovetop
DIET Vegan


  • 1 Tablespoon of medium-high heat oil
  • 1 Tablespoon of cumin seed whole
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1- inch 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 for added creaminess (optional)
  • Pinch cayenne pepper if desired


  • In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.
  • Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
  • Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.
  • Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.
  • Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.
  • The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.


  • For a creamier soup, use red or yellow lentils. 
  • Puree the soup by pulsing the immersion blender or regular blender to leave the soup with a bit of texture.
  • Adjust the seasoning to your own taste.
  • Serve it up with some freshly made jalapeno cornbread or vegan focaccia bread.


Calories: 856kcalCarbohydrates: 114gProtein: 32gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 3086mgPotassium: 2292mgFiber: 34gSugar: 10gVitamin A: 1083IUVitamin C: 57mgCalcium: 152mgIron: 15mg
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Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions


  1. Freya says

    5 stars
    Lentil soup is my absolute favourite and I love the spicy twist in this recipe!

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