Creeach Fam Recipes

Lentil Potato Soup

Name: Lentil Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 Tablespoon of medium-high heat oil; 1 Tablespoon of cumin seed (whole); 1 medium yellow onion (diced); 2 garlic cloves (minced); 1- inch of ginger (chopped); 2 cups of yukon or russet potatoes (unpeeled and cubed); 1 cup of red lentils; 4 cups of vegetable broth; 1 teaspoon of salt (or more to taste); ½ teaspoon of black pepper; ½ teaspoon of turmeric; 1 cup of canned coconut milk (for added creaminess (optional); Pinch cayenne pepper if desired

4 servings

份量

15 minutes

准备时间

35 minutes

总时间

开始烹饪

配料

1 Tablespoon of medium-high heat oil

1 Tablespoon of cumin seed (whole)

1 medium yellow onion (diced)

2 garlic cloves (minced)

1- inch of ginger (chopped)

2 cups of yukon or russet potatoes (unpeeled and cubed)

1 cup of red lentils

4 cups of vegetable broth

1 teaspoon of salt (or more to taste)

½ teaspoon of black pepper

½ teaspoon of turmeric

1 cup of canned coconut milk (for added creaminess (optional)

Pinch cayenne pepper if desired

步骤

In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the 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.

Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.

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 working in batches until you reach desired consistency.

营养

每份大小

卡路里

392 kcal

总脂肪

17 g

饱和脂肪

11 g

不饱和脂肪

4 g

反式脂肪

0.01 g

胆固醇

钠

1539 mg

总碳水化合物

49 g

膳食纤维

15 g

总糖

5 g

蛋白质