Total Time
Prep 10 mins
Cook 35 mins

Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

Ingredients Nutrition


  1. 1. Fry onions in olive oil until beginning to brown.
  2. 2. Add garlic, celery and carrots and cook until beginning to soften.
  3. 3. Add spices and cook until fragrant.
  4. 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
  5. 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
  6. 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
  7. 7. Devour, but don't let the potatoes burn your mouth!
Most Helpful

5 5

This was delicious. Had to substitute tomato paste for tomato juice, and threw in the whole can of coconut milk. Used 2 bullion cubes. Will definitely make this again.

5 5

As I made this soup recipe I was pretty sure I would not like it. How could all these flavors meld? Well boy was I surprised.when I tasted it. It was one of the best winter soups I have ever made.Now The potatoes were a little crisp and I had cooked it over the suggested. I might suggest she suggest the size of the cubed potato . same for the celery. Still this soup is wonderful. Thanks Red Jenny.Made for spring 2013 PAC