About the Recipe
1 Tbsp Olive Oil
1 Medium onion - diced
2 Garlic cloves - minced
1 inch ginger - chopped
1 Tbsp Cumin
2 cups potatoes - cubed
1 cup lentils
4 cups vegetable broth
1 Tsp salt - to taste
1/2 Tsp black pepper - to taste
1/2 Tsp Tumeric
1 cup Coconut Milk - for creaminess if desired
In a large soup pot over medium heat - add oil, onions, garlic and ginger until onions begin to soften.
Add potatoes and lentils - stir to mix and add vegetable broth - stirring - bring to simmer.
Reduce to medium low heat, cover and let cook for 20 minutes until potatoes and lentils are soft.
Add salt, pepper, cumin and tumeric - stir well. If adding Coconut milk - stir in now as well.
Let soup simmer for 10 minutes. If you prefer a thick creamy soup - use immersion blend to blend until creamy. Or - serve now while its hot!