Very good! I preferred it without the coconut milk. We used the immersion blender but I think I would have preferred it less blended.Nick didn't add the cumin or turmeric, but I'll add them next time.
Cooked it in the Instant Pot, using the soup setting.
After freezing it, I've been mixing it with ground turkey and vegetables. I love the consistency, but next time I'll season it differently (no ginger) to better pair it with the spices in the turkey.
- 1 Tbsp avocado oil
- 1 Tbsp cumin seed, whole
- 1 medium onion diced
- 2 garlic cloves minced
- 1-inch piece of ginger chopped
- 2 cups of yukon gold potatoes peeled and cubed
- 1 cup red lentils
- 4 cups vegetable broth
- 1 tsp sea salt or to taste
- ½ tsp turmeric
- 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, and once it starts getting soft, add 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 and turmeric to taste.
- 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.
