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In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").
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Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.
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Add the red lentils and stir.
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Add the water (or broth is using) and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/lentils).
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Once it's boiling, add the bouillon cube and mix until it's almost all dissolved (ignore if using broth).
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Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, mix well, and let cook for a few more minutes.
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Add the salt, mix and serve right away.