Potato Lentil Turmeric Soup

BY : PUBLISHED : September 9th, 2015 UPDATED: August 17th, 2021

This soup is the perfect accompaniment to any cool or rainy day. Filled with anti-inflammatory turmeric, fiber and 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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Potato Lentil Turmeric Soup

Renee Press
This soup is the perfect accompaniment to any cool or rainy day. Filled with anti-inflammatory turmeric, fiber and protein rich lentils, and potassium packed potatoes this soup is both healing and delicious.
5 from 1 vote
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

Ingredients
  

  • 2 cups of potatoes, unpeeled and cubed (russet or yukon gold)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 inch of ginger, peeled and chopped
  • 1 cup of red lentils
  • 4 cups of vegetable broth (about 1 carton)
  • 1 Tablespoon of cumin seed, whole
  • 1 Tablespoon of brown mustard seeds
  • 1 teaspoon of salt, or more to taste
  • 1 Tablespoon of medium-high heat oil
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of black pepper
  • pinch cayenne pepper if desired
  • 1 cup of canned coconut milk, for added creaminess optional

Instructions
 

  • In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds and cumin seeds. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn.
  • Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until 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. If using coconut milk stir in to incorporate now. 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, but you will have to blend in batches once the soup has cooled a bit. Keep warm on low heat. Freezes well!

Nutrition

Calories: 856kcalCarbohydrates: 114gProtein: 32gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 3086mgPotassium: 2292mgFiber: 34gSugar: 10gVitamin A: 1083IUVitamin C: 57mgCalcium: 152mgIron: 15mg
Keyword lentil soup, potato lentil soup, vegan potato soup, vegan soup
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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