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.

Ingredients – 1 Tbsp of medium-high heat oil – 1 Tbsp of cumin seed whole – 1 medium yellow onion diced – 2 garlic cloves minced – 1- inch of ginger chopped – 2 C of yukon or russet potatoes unpeeled and cubed – 1 C of red lentils – 4 C of vegetable broth – 1 tsp of salt or more to taste – ½ tsp of black pepper – ½ tsp of turmeric – 1 C of canned coconut milk for added creaminess (optional) – Pinch cayenne pepper if desired

Instructions – 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.

Instructions – 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.

Make ahead:  Red lentil potato soup is perfect for meal prep.  After cooking the soup, transfer it to containers to fit the desired number of servings and allow the soup to cool completely. Then cover and store in the fridge or freezer.