Lentil Potato Soup
My friend Renee is a personal chef, and her lentil potato soup is always a hit with everyone who tries it. It has over 100 5-star reviews because who doesn't love a hearty, nutritious, flavor-packed meal that comes together in just 35 minutes.
Servings: 4 servings
Calories: 392kcal
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 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
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.
- 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.
Video
Notes
- For a creamier soup, add the can of coconut milk.
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 49g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1539mg | Potassium: 953mg | Fiber: 15g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 7mg
