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.
2cupsof potatoes, unpeeled and cubed (russet or yukon gold)
1mediumyellow onion, diced
2 cloves garlic, chopped
1inchof ginger, peeled and chopped
1cupof red lentils
4cupsof vegetable broth (about 1 carton)
1Tablespoonof cumin seed, whole
1Tablespoonof brown mustard seeds
1teaspoonof salt, or more to taste
1Tablespoonof medium-high heat oil
1/2teaspoonof black pepper
pinch cayenne pepper if desired
1cupof canned coconut milk, for added creaminessoptional
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!