Ingredients
Directions
Heat a large stovetop pot on medium high heat. Add the cumin seeds, mustard seeds, and coriander seed for about one minute or until fragrant, tossing frequently.
Add the onion and carrots and cook until the onion is translucent, about 3–4 minutes.
Stir in the garlic and cook for an additional 60 seconds.
Add the lentils, potatoes, and vegetable broth. Bring to a boil then reduce the heat to simmer, covered, for 25–30 minutes or until the lentils are tender.
Allow to cool slightly before transferring to a blender or food processor to blend until smooth. Alternatively, you could use an immersion blender to blend while in the stovetop pot.
Top with microgreens or chopped herbs of your choice.
Chef's Notes
Substitutions
Substitute yellow moong dal or split peas for the lentils.
For the onion, use yellow or white. You could also use shallots in place of onions.
For the potatoes, use Yukon, Russet or red potatoes.
Prep Ahead
Cut the vegetables ahead of time and store in airtight containers separately in the refrigerator up to 48 hours before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Heat a large stovetop pot on medium high heat. Add the cumin seeds, mustard seeds, and coriander seed for about one minute or until fragrant, tossing frequently.
Add the onion and carrots and cook until the onion is translucent, about 3–4 minutes.
Stir in the garlic and cook for an additional 60 seconds.
Add the lentils, potatoes, and vegetable broth. Bring to a boil then reduce the heat to simmer, covered, for 25–30 minutes or until the lentils are tender.
Allow to cool slightly before transferring to a blender or food processor to blend until smooth. Alternatively, you could use an immersion blender to blend while in the stovetop pot.
Top with microgreens or chopped herbs of your choice.
