Lentil Soup with Roasted Potatoes

November 8, 2018

This recipe may sound simple if you are used to lentils already but if you are not, then I promise, this lentil soup will be one of your favorites! I have lentils at least 3-4 times a week and I wonder how I didn't add the recipe to blog till now. So, here it is! 

To complement the taste of the lentils, I am also adding the recipe of roasted potatoes with touch of Indian spices. 

Lentils are staple in many Indian homes. Lentils are excellent source of folate and many other nutrients.

Lentil Soup with Roasted Potatoes

  • Vegan | Gluten-Free | Refined Sugar-Free | Nut-Free

Prep Time : 15 mins

Cook Time : 45-50 mins

Total : 65 mins

Yield : 3-4 servings

INGREDIENTS : LENTIL SOUP

1 cup dry lentils or 2 1/2 cups cooked lentils

2 tbsp cooking oil

1/2 tbsp cumin seeds

2-3 peeled garlic cloves

1 tsp turmeric powder

2-3 jalapeno peppers or hot peppers

1/2 medium onion

2 medium tomatoes ( roma )

1 cup fresh spinach

salt

pepper or red chilli powder

INGREDIENTS : POTATOES

3-4 potatoes ( any variety )

1 tbsp cooking oil

salt

pepper or red chilli powder

chole masala ( optional )

PROCESS : LENTIL SOUP

  • ​In a sauce pan, add cooking oil and when the oil is hot, add cumin seeds, turmeric, garlic cloves, peppers and fry on medium heat till you get beautiful aroma from garlic and turmeric ( may be for a minute or two ).

  • Then add chopped onions and fry for 3-4 mins or till onions turn golden brown.

  • Now add chopped tomatoes and cook for 4 mins or till tomatoes turn mushy.

  • Once tomatoes are completely cooked add chopped spinach and cook on low for 3 mins. Spinach cooks fast so add it at the end.

  • Now add mashed lentils ( look below for directions to cook lentils ), 1 cup of water, salt and pepper to your taste.

  • Mix everything well, close the lid and let cook for 10-15 mins on medium to low flame. This makes the lentils flavorful.

  • Turn off the heat and your lentil soup is ready to serve!

PROCESS : POTATOES

  • Peel the potatoes and chop to small cubes. In a microwave-safe bowl, add chopped potatoes and fill half of the bowl with water. And microwave for 3-4 mins. If not, boil the chopped potatoes on stove top for 4-5 mins or till semi-cooked. This step makes the roasting process faster.

  • Now drain the water and keep your semi-cooked potatoes aside. In a non-stick pan, add 1 tbsp of cooking oil and add the pre-cooked potato cubes. 

  • On a medium flame roast for 2-3 mins. Add salt and roast for 3 more minutes.

  • When the potatoes are almost done, add chilli powder ( or pepper or paprika ), chole masala (option) and roast for 2 more minutes.

  • When you find dark red roast color on potatoes, turn off the flame and the potatoes are ready!

  • Can roast in oven too. Add chopped potatoes to baking tray and sprinkle with oil, salt, chilli powder and chole masala. Roast for 15-20 mins at 350 F.

PREPARE : To cook dry lentils, soak 1 cup of dry lentils in water overnight or at least 5 hours ( If you pressure cook the lentils then you can omit the above step ). In a sauce pan, add 2 1/2 cups water, soaked lentils and cook on medium flame for 20-25 mins or till lentils are soft enough to mash by fingers. Once lentils are cooked, turn off the flame and mash them with potato smasher to get that soup like consistency. 

For pre-cooked canned lentils, drain the excess water and place the lentils in microwave-safe bowl. And microwave for 3 mins and then mash the lentils with potato smasher.

STORAGE : Store the left-overs in an air-tight container in refrigerator for 2 days. Warm before serve.  

Hope you like it! And let me what you think below in the comments!

xoxo

Sindhu

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