Are you craving a delicious, filling soup? Lentil soup is the perfect healthy, vegetarian meal to serve your family any time of day. You should definitely try these simple recipes for red lentil soup with potatoes in autumn.
Lentils are a great food to have in the cupboard when you're out of quick dinner ideas or fresh produce. With a handful of lentils and a few other ingredients, you can quickly whip up a warming and hearty soup that's perfect for the cooler seasons. Try this aromatic and tasty recipe that requires little effort.
Red lentil soup with potatoes: The best recipe for the cool days
Simple red lentil soup with potatoes seasoned with turmeric and cumin is the perfect addition to any cool or rainy fall day.It is packed with flavor, nutrientsand warming properties and the delicious recipe can be prepared in half an hour. You just need a few nutritious, budget-friendly ingredients.
Ingredients for red lentil soup
- 300g potatoes, peeled and diced
- 200 g root lentils
- 1 onion, diced
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- 2 minced garlic cloves
- 1 tbsp chopped ginger
- 1 l vegetable broth
- 250 ml canned coconut milk
- 1 tsp salt
- 1/2 TL Pfeffer
- 1/2 TL Turmeric
- 1 pinch of cayenne pepper, if desired
Prepare red lentil soup with potatoes and coconut milk
- Wash the lentils before cooking to remove any dirt.
- Heat the olive oil in a large pot over medium heat for about 1-2 minutes.
- Add the cumin seeds, being careful not to burn them.
- Add the ginger, onion and garlic, cover the pot and cook over medium heat for 2-3 minutes until the onions are soft.
- Add the diced potatoes and red lentils to the pot, stir and add the vegetable broth. Let the whole thing simmer gently.
- Cook the soup, covered, over medium heat for 15-20 minutes until the potatoes and lentils are tender.
- Season with turmeric, pepper and salt and stir in the coconut milk.
- You can puree the soup as you like, or just enjoy it as is.
You can have the red lentil soup withPotatoes in countless waysRefine by adding additional vegetables and spices. Lentils are truly delicious, but they are even better when they are well seasoned. This is a tasty and healthy way to refine the lentil soup and experiment with the tasteAdding kaleand lemon.
Preparation:15 minutes
Cooking time:30 minutes
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 potatoes, diced
- 4 garlic cloves, diced
- 300 g root lentils
- 1 TL Curry powder
- 1 teaspoon paprika powder
- 1 tsp ground cumin
- 2 tsp salt
- 1/2 TL Pfeffer
- 1.5 liters of vegetable broth
- 100 ml fresh lemon juice
- 200 kale
Preparation:
- First wash the lenses with cold water to remove any dirt.
- Heat the olive oil in a saucepan over medium heat and add the onion.
- Sauté for a few minutes until tender.
- Add the carrots and celery and sauté for another 5 minutes.
- Then add the garlic, curry powder, ground cumin and paprika to the pot.
- Stir the vegetables and let them cook for a few minutes.
- Add the red lentils, potatoes and broth.
- Bring the soup to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Add the shredded kale to the pot and cook for another 5 minutes.
- Season the lentil soup with freshly squeezed lemon juice, pepper and salt.
Also read:Make your own vegetable broth powder: Simple recipe for using up leftovers
Tips for refining
- Experiment with more greens by using leeks either in addition to onions, or instead of onions.
- You can also replace the kale with other vegetables such as spinach, cabbage, or chard.
- The red lentil soup with potatoes can also be prepared with sweet potatoes.
- Serve the lentil soup with a dollop of Greek yogurt or sour cream.
Also read:Classic lentil soup recipe: the dish will take a permanent place on your autumn menu!
