From the kitchen
Potato Milk Lentil Soup
Red lentils simmered with cumin and coriander, finished with potato milk for a smooth, hearty texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
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
- 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.
Kitchen note
The lentils and the potato milk are both contributing real body here, a genuinely hearty, thick soup by the time both have had their full simmer time.
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