Lentil, Potato and Coconut Soup is packed with warmth and goodness, the perfect comforting bowl for any day of the week.
Made easily in a soup maker, it combines creamy potatoes, protein-rich lentils, and warming spices for a tasty and satisfying meal.
What You Need
For concise ingredients and instructions, or to print this recipe out, please head to the recipe card at the bottom of this post.
Potatoes
Maris Piper potatoes work perfectly here. They break down slightly during cooking, giving the soup a lovely creamy texture without needing to add much extra liquid. You can leave the skins on for a bit of extra fibre and a rustic feel.
Split Red Lentils
These cook quickly in the soup maker and add body and a subtle nutty flavour. They’re also a great source of plant-based protein and help make the soup more filling.
Coconut Milk
Adding coconut milk at the start gives the soup a silky, creamy texture and helps balance the warmth of the spices. You can use either full-fat or light coconut milk, depending on your preference.
Turmeric
This golden spice gives the soup its vibrant yellow colour and adds a gentle earthy flavour. It also pairs beautifully with the lentils and coconut milk.
Ginger and Garlic
You can use fresh, frozen or pureed.
Ground Cumin
Vegetable Stock
A teaspoon of vegetable stock powder mixed with hot water up to the MAX line gives the right amount of liquid and flavour for the soup maker.
Fresh Herbs
Coriander or parsley make a lovely garnish, their freshness lifts the dish and adds a pop of green against the golden yellow soup.
Making Potato, Lentil & Turmeric Soup in a Soup Maker
Add everything to the soup maker
Place the onion, garlic, ginger, potatoes, lentils, cumin, turmeric, salt, pepper, cayenne (if using), coconut milk, and stock powder into the soup maker. Top up with hot water to the MAX line and give everything a quick stir.
Cook
Select the Chunky setting and let the soup maker run through its full cycle. This gives the lentils time to soften and the potatoes to become tender.
Garnish and serve
Transfer the soup into bowls and sprinkle over chopped fresh coriander or parsley. The green herbs contrast beautifully with the golden yellow of the turmeric, making this soup as pretty as it is delicious.
Serving Suggestions
Serve on its own for a light lunch, or pair with a slice of crusty bread, naan, or a warm pitta for a heartier meal.
Storing Leftovers
This soup keeps well in the fridge for up to 3 days. Reheat gently until piping hot before serving. You can also freeze it for up to 3 months, just let it cool completely before transferring to freezer-safe containers.
More Soup Maker Recipes
If you are looking for more lentil recipes for your soup maker, check out these for inspiration:
- Butter Bean and Lentil Soup
- Tomato and Lentil Soup
- Bacon and Lentil Soup
- Sweet Potato and Lentil Soup
- Curried Lentil Soup
- Vegetable and Lentil Soup
- Curried Chicken and Lentil Soup
- Carrot and Lentil Soup
- Red Lentil and Harissa Soup
Potato, Lentil & Turmeric Soup (in a Soup Maker)
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Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 300 g Maris Piper potatoes unpeeled and cubed
- 100 g split red lentils rinsed
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper optional
- 1 vegetable stock pot or cube plus hot water up to the MAX line
- 400 ml coconut milk see notes
- Fresh coriander or parsley to garnish
Instructions
- Add the onion, garlic, ginger, potatoes, lentils, cumin, turmeric, salt, pepper, cayenne (if using), coconut milk, and stock pot or cube to the soup maker.
- Top up with hot water to the MAX line and give it a quick stir.
- Select the Chunky setting and let the soup maker run through its cycle.
- Pour into bowls and top with chopped coriander or parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
thomas
Sunday 26th of October 2025
first class recipe