Hey y’all! If you’re craving a meal that wraps you up like a warm hug, you’ve come to the right place. This Hearty Lentil and Potato Soup is not only a bowl full of comfort but also a nutrition-packed delight perfect for chilly evenings, family gatherings, or simply when you need a little pick-me-up. Wholesome ingredients come together effortlessly to create a symphony of flavors that will have you coming back for seconds. Let’s get cooking!
Why You’ll Love This Soup
- It’s incredibly easy to make, with minimal prep and cleanup.
- Packed with plant-based protein, it’s both nutritious and filling.
- Perfectly spiced with a rich, savory broth that warms you from the inside out.
- Customizable to suit your taste and dietary needs.
- Great for meal prep and freezes beautifully!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 pound potatoes, peeled and cubed
- 1 cup lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
Prepare Your Base
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, and cook for another 3 minutes.
Add the Main Ingredients
Add the cubed potatoes and lentils to the pot. Pour in the vegetable broth and bring to a boil. Stir in the cumin and paprika, and season with salt and pepper.
Simmer
Reduce the heat to low and let the soup simmer for about 30-35 minutes or until the lentils and potatoes are tender.
Garnish and Serve
Once cooked, adjust seasoning if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- For an extra flavor boost, consider adding a splash of lemon juice before serving. Learn more about cooking lentils here.
- Use red or green lentils depending on your preference; they cook at different rates and result in slightly different textures.
- If you enjoy a spicier kick, add a pinch of red pepper flakes.
Variations
- Spicy Lentil Potato Soup: Add 1 chopped jalapeño or 1 teaspoon of cayenne pepper for heat.
- Curry-Infused Version: Swap the cumin and paprika for 2 teaspoons of curry powder for a different flavor profile.
- Herby Delight: Add a mix of thyme and rosemary for an earthy aroma.
Required Equipment
- Large pot
- Cutting board
- Chef’s knife
- Wooden spoon
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions, which can last up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.
Suggested Pairings
Enjoy your Hearty Lentil and Potato Soup with a side of crusty bread or over a bed of rice for a more filling meal. A simple green salad with vinaigrette would also be a refreshing accompaniment.
Pro Tips
- Consider blending a portion of the soup for a creamier texture while keeping some chunks for heartiness. Check out this guide on blending soups.
- Roast your veggies beforehand to deepen the flavor.
- Always rinse lentils thoroughly to remove any debris and ensure they cook evenly.
FAQ
Can I use canned lentils for this recipe?
Yes, you can use canned lentils. Simply reduce the cooking time by about 10-15 minutes since canned lentils are already cooked.
Is this soup vegan?
Yes, this Hearty Lentil and Potato Soup is completely vegan as it uses vegetable broth and no animal products.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the lentils and potatoes are tender.