Hearty Lentil Potato Soup

$- 1 cup green or brown lentils - 2 medium potatoes - 1 medium onion - 2 medium carrots - 2 celery stalks - 3 cloves garlic The main ingredients give this soup its heartiness. Lentils are rich in protein and fiber. They fill you up and keep you strong. Potatoes add creaminess and a comforting feel. Onions, carrots, celery, and garlic bring depth to the flavor. Together, they create a wonderful base for this dish. - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper The broth is crucial for the soup's base. A good vegetable broth adds flavor and warmth. Cumin and smoked paprika provide a nice kick. They add warmth and a slight smokiness. Dried thyme gives a hint of earthiness. Salt and pepper bring all the flavors together. - Fresh parsley - Extra virgin olive oil Garnishing is important for presentation. Fresh parsley adds a pop of color. It also gives the soup a fresh taste. A drizzle of extra virgin olive oil adds richness. It enhances the soup's flavor and makes it look fancy. {{ingredient_image_2}} Start by heating two tablespoons of extra virgin olive oil in a large pot. I like to use medium heat to warm the oil. Once hot, add one finely chopped onion, two sliced carrots, and two diced celery stalks. Stir these veggies for about five to seven minutes. You want them to soften. The onions should turn translucent, giving off a sweet aroma. Next, it’s time to add flavor. Toss in three minced garlic cloves, one teaspoon of ground cumin, one teaspoon of smoked paprika, and one teaspoon of dried thyme. Keep stirring for one to two minutes. This helps the spices release their fragrance. The scent will fill your kitchen and make it hard to wait! Now, pour in one cup of rinsed green or brown lentils, two diced potatoes, and six cups of vegetable broth. Stir everything together well. Raise the heat to bring this mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 30 to 35 minutes. You’ll know it’s done when the lentils and potatoes are tender when pierced with a fork. After simmering, taste your soup. Season it with salt and freshly ground black pepper to your liking. If the soup is too thick, add an extra cup of broth or water. Want a creamier soup? You can use an immersion blender to puree part of it right in the pot. Another option is to blend one to two cups in a standard blender and return it to the pot. Serve it hot, garnished with finely chopped fresh parsley for a burst of color and flavor. Enjoy! To boost the flavor of your Hearty Lentil Potato Soup, add more herbs and spices. Consider using fresh herbs like rosemary or bay leaves. They add depth and a nice aroma. You can also try a pinch of red pepper flakes for a little heat. Using homemade broth can make a big difference. Homemade broth has more flavor than store-bought. If you have time, make your own with vegetable scraps and water. The soup's texture matters. If you want it thicker, simmer it longer. If it's too thick, stir in more broth or water. Blending options can change the soup’s feel. Use an immersion blender to puree part of it. This gives a creamy base while keeping some chunks. If you don’t have an immersion blender, pour some soup into a regular blender. Blend until smooth and mix it back in. Simmering the soup correctly is key. Bring the soup to a rolling boil first. Then, lower the heat and cover it. It should simmer gently for 30-35 minutes. This allows the flavors to meld and the lentils to cook well. Check the soup now and then. Stir it a bit to prevent sticking. Enjoy the process and smell those wonderful flavors! Pro Tips Use Fresh Herbs: Incorporating fresh herbs like thyme or parsley towards the end of cooking enhances the soup's flavor and adds a fresh aroma. Adjust the Thickness: If you prefer a thicker soup, blend more of the mixture, or if you like it thinner, add more broth gradually until you reach your desired consistency. Experiment with Spices: Feel free to adjust or add spices such as curry powder or chili flakes for an extra kick of flavor that complements the lentils beautifully. Meal Prep Friendly: This soup stores well in the fridge for up to a week and freezes beautifully, making it perfect for meal prep and quick dinners. {{image_4}} You can use different lentils for your soup. Red lentils cook faster and break down more. They create a creamier texture. Green and brown lentils hold their shape better. They add more bite to your soup. Choose based on your taste and the texture you want. Feel free to mix in seasonal vegetables. Try adding spinach for a pop of color. Zucchini adds a nice texture. Bell peppers can give a sweet flavor. Use what you have on hand for variety. This keeps the soup fresh and exciting. You can add different proteins to your soup. Cooked chicken or turkey works well. Chopped sausage can give a hearty touch. If you want a plant-based option, add chickpeas or black beans. They will boost protein and still taste great. You can store leftover soup in the fridge. Let it cool first. Pour the soup into an airtight container. It will stay fresh for up to five days. When ready to eat, just scoop out what you need. To freeze lentil soup, cool it completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can stay in the freezer for about three months. When you want to enjoy it again, just thaw it in the fridge overnight. Reheating is easy! You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low, stirring often. If using a microwave, cover the bowl with a lid. Heat in short bursts, stirring in between. Ensure the soup is hot throughout before serving. Yes, you can make this soup vegan easily. Instead of using dairy, try almond milk or coconut cream for creaminess. These options add a nice texture without the animal products. Just blend them in during the final stages for a smooth finish. Cooking times can vary based on the type of lentils. Green or brown lentils take about 30-35 minutes to cook. Red lentils cook faster, around 15-20 minutes. Always check for doneness by tasting them. They should be tender but not mushy. This soup pairs well with many sides. Try crusty bread or a fresh salad. A simple green salad adds crunch and freshness. You can also serve it with grilled cheese for a cozy meal. Enjoy the mix of flavors and textures! You can make a delicious bowl of lentil potato soup with simple steps. We explored the key ingredients, preparation methods, and helpful tips. Each element builds a warm, hearty meal. Remember, you can vary ingredients or seasonings for unique flavors. Follow storage tips for fresh leftovers, and don't hesitate to mix in your favorite foods. This soup is versatile and easy to make, perfect for any day. Enjoy creating your own comforting version, and share the joy with others.$

A comforting and nutritious soup made with lentils, potatoes, and a blend of aromatic vegetables and spices.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Vegetarian

Servings 6

Calories 250 kcal

Ingredients

1 cup green or brown lentils, thoroughly rinsed
2 medium potatoes, peeled and diced into ½-inch cubes
1 medium onion, finely chopped
2 medium carrots, sliced into thin rounds
2 stalks celery, diced
3 cloves garlic, minced
6 cups vegetable broth or stock
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
for garnish fresh parsley, finely chopped

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion, sliced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme to the pot. Continue to cook for another 1-2 minutes, stirring frequently, until the spices become fragrant and well incorporated.
Pour in the rinsed lentils, the diced potatoes, and the vegetable broth. Stir well to combine, then bring the mixture to a rolling boil.
Once it reaches a boil, reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 30-35 minutes, or until both the lentils and potatoes are tender when pierced with a fork.
After simmering, taste the soup and season it with salt and pepper according to your preference. If the soup is thicker than desired, feel free to stir in an extra cup of broth or water until you achieve your desired consistency.
For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer about 1-2 cups of the soup to a standard blender, blend until smooth, and then return it to the pot.
Serve the soup hot, ladled into bowls and generously garnished with freshly chopped parsley for a burst of color and flavor.

Notes

For a creamier texture, blend part of the soup.

Keyword healthy, lentils, soup, vegetarian