Public recipe with member extras
Potato Milk Lentil Soup
Red lentils simmered with cumin and coriander, finished with potato milk for a smooth, hearty texture.
Savory Soups, Sauces & Gravies · Weeknight Vegetarian Dinners · Meal Prep
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 cup Red Lentils, rinsed
- 4 cups Vegetable Stock
- 1 cup Potato Milk
- Fresh Cilantro, to finish
Method
Instructions
- Sauté the onion until soft, about 5 minutes. Add garlic, cumin, and coriander, toast 30 seconds.
- Add the lentils and stock, simmer 18 to 20 minutes until the lentils fully break down.
- Stir in the potato milk and simmer 5 minutes more.
- Purée partially for a smoother texture, if desired.
- Season and finish with fresh cilantro.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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