Lentil Potato Soup
User Reviews
5
Lentil Potato Soup
Description
Lentil Potato Soup brings together diced potatoes and red lentils cooked in a broth infused with cumin seeds, onions, garlic, ginger, and turmeric. Cooking the aromatics gently before adding the lentils and potatoes allows their flavors to deepen. Simmering until the lentils and potatoes become very soft yields a thick, comforting base. Coconut milk can be stirred in for added creaminess and subtle sweetness. The soup's texture can remain chunky or be blended for smoothness, depending on preference. The gentle spices and the option of cayenne pepper give it a warm, balanced flavor. This soup works well as a comforting, nutritious meal on cooler days or when a filling, vegetable-based dish is desired.
Ingredients
- 1 Tablespoon oil medium-high heat
- 1 Tablespoon cumin seed whole
- 1 yellow onion diced, medium
- 2 garlic minced, cloves
- 1- inch ginger chopped
- 2 cups Yukon Gold potato unpeeled and cubed, or russet potato
- 1 cup red lentils
- 4 cups vegetable broth
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- ½ teaspoon Turmeric
- 1 cup coconut milk for added creaminess (optional, canned
- 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.
Notes
- Using red or yellow lentils produces a creamier soup texture.
- Adjust spices and salt gradually to suit personal taste.
- Blend partially with an immersion blender to retain some texture while thickening the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1539mg | 64% |
| Potassium | 953mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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