5 from 420 votes
Lentil Potato Soup
This Lentil Potato Soup combines Yukon Gold potatoes and red lentils simmered with cumin seeds, onion, garlic, and ginger, creating a hearty texture accented by turmeric and optional cayenne pepper. The addition of coconut milk enriches the soup, imparting a creamy consistency that can be left chunky or blended smooth. It serves well as a warming, filling meal with balanced spice and natural earthiness from the lentils and potatoes.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
392 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 392
% 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.