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Creamy Potato and Lentil Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
45 minutes
Total Time 1 hour 10 minutes
Course Dinner, Fall, For Toddlers, Healthy, Lunch, Main Dishes, Recipes, Spring, Summer, Winter
Servings 12 servings

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!:)

Notes

  • * I like to use only 1/2 can of coconut milk in this soup, however you can use the whole can if you like it creamy!
  • ** When cooking lentils, I always add the salt in after the lentils cook. Sometimes the salt content can slow the cooking down of the lentils, so I always add salt in once the soul is fully cooked.