This potato and lentil soup is creamy, savory and full of rich spices. This soup is vegan and gluten free! It’s also toddler and kid friendly; full of nutrients and deliciousness.
This soup is a comfort meal for my family. My husband asks me to make it for lunch all the time, and we love to dip garlic naan from Trader Joe’s into the soup! This soup is full of onion, potatoes, garlic and rich spices like turmeric and cumin. The soup is cooked in veggie broth and finished with some coconut milk. It’s done in 30 minutes or less and is great leftover or frozen. My toddler absolutely loves this soup and always wants more of the potatoes from the pot. This dish is so incredibly healthy; specifically, the lentils add an incredible source of fiber and plant-based protein as well as many other essential ingredients we need. We love a healthy and scrumptious meal that’s easy to whip up! I hope you love this recipe as much as my family and I do!
Ingredients
You will need Olive Oil, Yellow Onion, Garlic Cloves, Ground Cumin, Ground Turmeric, Ground Paprika, Dried Oregano, Ground Ginger, Black Pepper, Yellow Gold Potatoes– you can use whatever potatoes you have on hand, the gold potatoes are just my favorite as they are a softer potato, Lentils – I only had green lentils on hand, but you can use any lentils you have, Vegetable Broth, Coconut Milk and Salt.
For Littles
My toddler loves this meal, and I love feeding it to her because of the many wonderful nutrients she gets from it. This soup is full of fiber, protein and Vitamin C. These are all vital for a healthy gut and cell growth. You can feed this to your little 7 months old+! If you are worried about the potato pieces when feeding your little one, they’re easily mashable once the soup is cooked.
How To
Sauté your onions in the olive oil until soft. Then add in your garlic cloves and spices and stir.
Add in the potatoes and lentils and stir to coat. Then add in your broth and bring to a boil.
Turn down the heat and cover for 25-30 minutes, until the lentils and potatoes are soft. Stir in your salt and coconut milk. Set warm!
Creamy Potato and Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 3 cups yellow gold potatoes chopped
- 1 cup dry lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 15 oz can coconut milk * see notes
Instructions
- In a big pot, heat the olive oil over medium heat. Once hot, add in your onion and sauté for 4-5 minutes, until soft.
- Add in your garlic, cumin, turmeric, paprika, oregano, ginger and black pepper. Stir for one minute with the onions.
- Add in your potatoes and lentils and stir to coat for 2 minutes.
- Add in your broth and turn up heat to high to bring to a boil. Once at a boil, turn heat down to medium/low and cover for 25-30 minutes until the potatoes and lentils are soft.
- Add in the salt and the amount of coconut milk of your choice. **see notes
- Serve with warm naan or fresh bread. You can store in the fridge in an airtight container for up 3 days or you can freeze for up to 3 months. Enjoy!:)
