This lentil potato soup with turmeric and cumin is the proper accompaniment to any cool or wet day. It’s full of anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, making a soup that’s each therapeutic and scrumptious.
Vegan soups are a budget-friendly meal to make use of all year long. However this potato and lentil soup with its naturally warming flavors of cumin and turmeric and its creamy texture is ideal for colder days.
Made with dry lentils and easy pantry staple elements, it’s undoubtedly the proper meal to make on a restricted funds. I typically make a batch or perhaps a double batch and freeze some for later. That manner I’ve straightforward meals to seize for lunch or dinner.
Extra soups to serve up for a complete meal are this vegan split pea soup or coconut curry soup.
Why This Recipe Works
- Largely cheap ingredient listing.
- Nice for making forward.
- Naturally warming and satisfying soup.
- Straightforward to make.
- Soups journey nice, making it excellent for straightforward lunches.
What Goes Into This Recipe
The elements you will want to make a bowl of lentil potato soup might already be in your cupboard! Let’s take a look at the primary elements you will want.
- Vegetable oil: Select an oil that’s good for medium-high warmth cooking, ideally one with a light or impartial taste.
- Cumin seed: Use the entire seeds for extra taste.
- Aromatics: Yellow onion, cloves of garlic and recent ginger.
- Potatoes: Yukon gold, russet potatoes or one other all-purpose potato work greatest on this preparation.
- Red lentils: These quick-cooking lentils end in a a lot creamier soup than different kinds of lentils.
- Vegetable broth: Provides the soup extra taste than cooking with water alone.
- Turmeric: Provides the soup a balanced little bit of earthiness and warming taste in addition to a yellowish trace.
- Coconut milk: Canned is preferable and offers the soup loads of creaminess.
Substitutions and Variations
Typically you wish to change issues up! Listed below are some tried and true swaps you can also make when making ready potato lentil soup.
- Lentils: For a creamier soup follow the pink lentils or you may swap with yellow lentils which have an identical texture and delicate taste. Whereas it’s also possible to make this soup with any lentils together with, inexperienced, brown and even black, these different kinds of lentils might require an extended cooking time.
- Cumin: When you don’t have entire cumin seeds, you may substitute with floor cumin however use two teaspoons of floor as an alternative of 1 tablespoon of seeds.
- Coconut milk: Including coconut milk is totally non-obligatory nevertheless it provides a pleasant taste, mellows out the spices and provides extra creaminess to the soup. You may also use different plant-based milks however they won’t be as creamy because the canned coconut milk. Simply make sure to use a plant milk with a light taste.
- Need it spicy? Add in some cayenne pepper, pink pepper flakes or some sliced chilies.
How To Make Potato and Lentil Soup
- 1) Warmth the oil in a big dutch oven or soup pot. When heated, add the cumin seeds and toast them for about 1 to 2 minutes. Hold a detailed eye on them and don’t let the cumin seeds burn.
- 2) Add the onion, garlic, and ginger. Cowl with a lid and cook dinner over medium-low warmth for two to three minutes till the onion begins to melt.
- 3) Add the potatoes and pink lentils and stir to coat them with spices and oil. Add the broth to a pot and produce to a delicate simmer.
- 4) Cowl with the lid and cook dinner over medium-low warmth for 15-20 minutes till potatoes and lentils are very smooth and mashable.
- 5) Add salt, black pepper, and turmeric to style. Stir in coconut milk, if utilizing.
- 6) For a creamier soup, mix the soup utilizing an immersion blender or an everyday blender working in batches till you attain desired consistency.
TOP TIP: Mixing vegan lentil potato soup is totally non-obligatory! You get nice taste when it’s served as a chunky soup or when blended. When you swap out the lentils and use inexperienced or brown, this soup will work significantly better served up chunky.
Professional Ideas
- For a creamier soup, use pink or yellow lentils.
- Puree the soup by pulsing the immersion blender or common blender to go away the soup with a little bit of texture.
- Modify the seasoning to your individual style.
- Serve it up with some freshly made jalapeno cornbread or vegan focaccia bread.
FAQs
You don’t have to soak lentils for soup or different recipes. They cook dinner slightly shortly so this step shouldn’t be essential.
Any lentils work effectively for soup, however on this recipe, the feel and delicate taste of pink and yellow lentils actually work greatest. Personally, I take pleasure in brown and inexperienced lentils in chunky soups and pink or yellow lentils in creamy soups. Here is a terrific guide to lentils you may try to study extra!
How one can Retailer
- Make forward: Purple lentil potato soup is ideal for meal prep. After cooking the soup, switch it to containers to suit the specified variety of servings and permit the soup to chill utterly. Then cowl and retailer within the fridge or freezer.
- Storage: Retailer within the fridge for as much as 5 days and within the freezer for as much as three months.
- Reheat: Enable the frozen soup to thaw out within the fridge in a single day. Switch the quantity you want to serve and warmth on the range for 5-8 minutes over medium warmth till heated by means of. You may also microwave smaller quantities of the soup till sizzling. If the soup appears a bit thick add extra vegetable broth, coconut milk, or water to skinny it out a bit.
Extra Vegan Soup Recipes
Images by Alfonso Revilla
Lentil Potato Soup
This lentil potato soup with turmeric and cumin is the proper accompaniment to any cool or wet day. It’s full of anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, making a soup that’s each therapeutic and scrumptious.
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In a big soup pot, or dutch oven, warmth oil over medium warmth. Add cumin seeds. Warmth about 1 to 2 minutes. Don’t let cumin seeds burn.
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Add onion, garlic, and ginger. Cook dinner over medium-low warmth with the lid on for two to three minutes till the onion begins to melt.
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Add potatoes and pink lentils and stir to coat. Add broth and produce to a delicate simmer.
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Cowl pot and cook dinner over medium-low warmth for 15-20 minutes till potatoes and lentils are very smooth and mashable.
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Add salt, black pepper, and turmeric to style. Stir in coconut milk, if utilizing.
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The soup will probably be chunky at this level. Eat as is, or use an immersion blender to mix till creamy. You may also use an everyday blender working in batches till you attain desired consistency.
- For a creamier soup, use pink or yellow lentils.
- Puree the soup by pulsing the immersion blender or common blender to go away the soup with a little bit of texture.
- Modify the seasoning to your individual style.
Energy: 392kcalCarbohydrates: 49gProtein: 15gFats: 17gSaturated Fats: 11gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.01gSodium: 1539mgPotassium: 953mgFiber: 15gSugar: 5gVitamin A: 550IUVitamin C: 9mgCalcium: 69mgIron: 7mg
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