Potato Lentil Turmeric Soup

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.

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings servings

Calories 856kcal

Author Renee Press

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
½ teaspoon of turmeric
½ 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!

Notes

Pair with a piece of crusty bread or crackers and you have yourself a full delicious meal.

Nutrition