Description
- Lentil Potato Soup made creamy, hearty, and simple. Learn how to cook this comforting one-pot meal with rich flavor and easy steps.
Ingredients
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1 tablespoon neutral oil (for medium-high heat)
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1 tablespoon whole cumin seeds
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1 medium yellow onion, diced
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2 garlic cloves, minced
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1-inch piece of fresh ginger, chopped
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2 cups Yukon Gold or russet potatoes, unpeeled and cubed
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1 cup red lentils
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4 cups vegetable broth
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon ground turmeric
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1 cup canned coconut milk (optional, for creaminess)
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Pinch of cayenne pepper (optional)
Instructions
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In a large soup pot, heat the oil over medium heat. Add the cumin seeds and toast for 1–2 minutes until fragrant, being careful not to let them burn.
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Stir in the diced onion, minced garlic, and chopped ginger. Cover and cook on medium-low for about 2–3 minutes, or until the onion begins to soften.
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Add the cubed potatoes and red lentils, stirring well to combine. Pour in the vegetable broth and bring the mixture to a gentle simmer.
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Cover and cook on medium-low for 15–20 minutes, until the lentils and potatoes are tender and can be easily mashed.
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Season the soup with salt, black pepper, and turmeric. Stir in the coconut milk if using, and a pinch of cayenne if desired.
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For a smoother texture, blend the soup using an immersion blender or in batches with a standard blender. Otherwise, serve it chunky for a rustic feel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: American