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.
- 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.
