Lentil Potato Soup
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-rich and protein-packed lentils, and potassium-packed potatoes, creating a soup that's both healing and delicious. It's an easy and budget-friendly meal, great for making ahead and ideal for colder days.
Instructions
- 1
In a large soup pot or Dutch oven, heat oil (1 tbsp) over medium heat. Add cumin seeds (1 tbsp). Heat about 1 to 2 minutes. Do not let cumin seeds burn.
- 2
Add yellow onion (1 medium), cloves (2 garlic), and [1-inch ginger]. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
- 3
Add yellow potatoes (2 cups) and red lentils (1 cup) and stir to coat. Add vegetable broth (4 cups) and bring to a gentle simmer.
- 4
Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.
- 5
Add salt (1 tsp), black pepper (0.5 tsp), and turmeric (0.5 tsp) to taste. Stir in canned coconut milk (1 cup), if using.
- 6
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.
Nutrition Facts
Per portion