Go Back

Creamy Potato and Lentil Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 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.