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Lentil Potato Soup Thick Spiced

Lentil potato soup gets its thick texture from tender lentils, Yukon Gold potatoes, and a cup of soup mashed right in the pot. Cumin, coriander, smoked paprika, and turmeric add warming spice, while lemon juice brightens each serving.
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Prep Time 15 minutes
Cook Time 54 minutes
resting 5 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground turmeric
  • 0.5 tsp black pepper
  • 1.5 cups lentils dried brown or green, rinsed and drained
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tsp kosher salt
  • 1 tbsp lemon juice fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Add the garlic, cumin, coriander, smoked paprika, turmeric, and black pepper and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the lentils, potatoes, broth, tomatoes, and salt.
  5. Bring the soup to a boil over medium-high heat.
  6. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 35 to 45 minutes, stirring occasionally, until the lentils and potatoes are tender.
  7. Remove the pot from the heat.
  8. Mash about 1 cup of the soup against the side of the pot with a potato masher.
  9. Stir the mashed soup back in to thicken the soup.
  10. Stir in the lemon juice.
  11. Let the soup rest for 5 minutes before serving.

Notes

For a thick texture, mash about 1 cup of soup against the pot before stirring it back in. Refrigerate leftovers for up to 4 days; this soup freezes well for up to 3 months. For a gluten-free version, use certified gluten-free vegetable broth.