Potato Lentil Turmeric Soup

This is the BEST soup for a cold or rainy fall day. As winter approaches, we want to make sure you have a plethora of great soup options

Ingredients

  • 2 cups potatoes, unpeeled and cubed (russet or yukon gold)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, chopped
  • 1" piece of ginger, peeled and chopped
  • 1 cup red lentils
  • 4 cups vegetable broth (about 1 carton)
  • 1 Tbsp cumin seed, whole
  • 1 Tbsp brown mustard seeds
  • 1 tsp salt, or more to taste
  • 1 Tbsp medium-high heat oil
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • pinch cayenne pepper if desired
  • optional: 1 cup canned coconut milk, for added creaminess

Method

Step 1. 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

Step 2. 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.

Step 3. 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!

 

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