Comforting Lentil Potato Soup

$This soup is easy to make with simple ingredients. Here’s what you need: - 1 cup green or brown lentils, rinsed - 2 medium potatoes, diced - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 bay leaf - Fresh parsley for garnish These items create a base of flavor and nutrition in your soup. While the soup is tasty on its own, you can add some fun garnishes: - A drizzle of olive oil - Fresh chopped parsley - Croutons for crunch - A sprinkle of cheese These add extra flavor and make your soup look nice too. Each ingredient brings health benefits: - Lentils: Packed with protein and fiber, helping you feel full. - Potatoes: A good source of vitamins and minerals, providing energy. - Onions: Great for heart health and rich in antioxidants. - Carrots: High in beta-carotene, good for your vision. - Celery: Helps with hydration and low in calories. - Garlic: Boosts immunity and adds flavor. Using these fresh ingredients ensures your soup is not only tasty but also good for you. {{ingredient_image_1}} First, gather your ingredients. You need lentils, potatoes, onion, carrots, celery, and garlic. Rinse the lentils to remove any dirt. Chop the onion, dice the potatoes, and cut the carrots and celery into small pieces. This helps the soup cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté them for about five minutes. You want the veggies to soften and become fragrant. Then, add minced garlic, ground cumin, and smoked paprika. Stir for one minute until the garlic smells great. Next, add the diced potatoes and rinsed lentils to the pot. Stir everything well. You want the lentils and potatoes to soak up the spices. This step adds a lot of flavor to the soup. Pour in six cups of vegetable broth and add one bay leaf. Bring the mix to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 30 to 35 minutes. Stir occasionally. If the soup gets too thick, add more broth or water. After cooking, remove the bay leaf. Season with salt and pepper to your taste. For a creamy feel, blend part of the soup. You can use an immersion blender right in the pot. If you prefer, blend some in a regular blender and then return it to the pot. Serve your soup hot in deep bowls. Drizzle a little olive oil on top and sprinkle fresh parsley for color. This soup pairs nicely with crusty bread for a complete meal. Enjoy each warm bite of this hearty dish! To boost the flavor of your soup, spices are key. I use ground cumin and smoked paprika. These add a warm, earthy taste. You can also try adding a pinch of red pepper flakes for some heat. Fresh herbs, like thyme or bay leaves, can also deepen the flavor. Don’t forget to taste as you cook. Adjust spices to your liking. A thick soup is comforting, but it should not be too thick. Start with the right amount of broth. I recommend six cups for a nice balance. If your soup gets too thick, simply add more broth or water. For a creamier texture, blend a portion of the soup. This adds body without losing the chunky feel. One mistake is not rinsing lentils before cooking. Rinsing removes dirt and improves taste. Another mistake is cooking lentils too long. Overcooked lentils can turn mushy. Keep an eye on the texture and taste them. Finally, skip the seasoning until the end. Always taste before adding salt. It helps control the soup's overall flavor. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of your soup, making it more vibrant and aromatic. Adjust the Consistency: If you prefer a thicker soup, blend more of the mixture. For a thinner soup, add additional broth or water gradually. Flavor Boost: Consider adding a splash of lemon juice or vinegar just before serving to brighten the flavors of the soup. Make it Ahead: This soup tastes even better the next day! Make a large batch and store leftovers in the fridge for a quick meal. {{image_2}} You can make this soup even heartier by adding extra veggies. Try adding spinach, kale, or zucchini. These greens give nutrition and color. Cut them into small pieces to cook faster. You can also use bell peppers or corn for a sweet touch. Just toss them in when you add the lentils and potatoes. They will blend well with the flavors. Want to boost protein? Add beans, like chickpeas or white beans. They cook quickly and add a creamy texture. You can also add cooked chicken or sausage for meat lovers. If you want a vegan option, use tofu or tempeh. Just sauté them with the veggies at the start. This way, the flavors mix well. If you like heat, add chili powder or cayenne pepper. Start with a little and taste as you go. You can also add fresh jalapeños or crushed red pepper flakes. For a smoky flavor, try chipotle peppers in adobo sauce. Add these spices when you add the garlic to get the most flavor. This will give your soup a nice kick! You can store leftover soup in the fridge. Use an airtight container for best results. The soup stays fresh for about 3 to 5 days. Before you eat it again, check for any signs of spoilage. If it smells off or looks strange, don’t eat it. Freezing soup is a great way to save it for later. Let the soup cool completely before freezing. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. Your soup will stay good in the freezer for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating is quick and easy. You can use the stove or microwave. For the stove, pour the soup into a pot and heat it over medium heat. Stir it often until it’s hot. If using the microwave, put the soup in a microwave-safe bowl. Heat it in 1-minute intervals, stirring in between, until it's warm. Always check the temperature before serving. Enjoy your comforting bowl of soup! Yes, you can use different lentils in this soup. Green and brown lentils work best. They hold their shape well and cook evenly. Red lentils can also work, but they cook faster and may become mushy. If you use red lentils, reduce the cooking time by about ten minutes. If you do not have vegetable broth, you can use water with added seasonings. You could also use chicken broth for a non-vegetarian option. To boost flavor, add a splash of soy sauce or miso paste. This will help give the soup a nice depth of taste. Leftover soup can last in the fridge for about four days. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it. Frozen soup can last for up to three months. Just thaw it in the fridge before reheating. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, carrots, and celery in a pan. Then, add them to the slow cooker with the rest of the ingredients. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method makes the soup even more flavorful as everything simmers together. This blog post covered easy lentil potato soup. We explored key ingredients, many cooking steps, and tips for flavor. I shared ways to vary the soup, plus storage ideas. Remember, lentils and potatoes pack a nutritious punch. Whether you try a slow cooker or add spices, enjoy the process. This soup is simple to make and fun to customize. You can create a meal that warms both body and soul. Keep experimenting with flavors and enjoy delicious results!$

Comforting Lentil Potato Soup

A hearty and nutritious soup made with lentils, potatoes, and vegetables, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 cup green or brown lentils, rinsed
2 medium potatoes, diced
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
1 bay leaf
for garnish fresh parsley

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir frequently for about 1 minute until the garlic is fragrant.
Add the diced potatoes and rinsed lentils to the pot, stirring everything together until the lentils and potatoes are well-coated with the spices.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender. Stir occasionally, and add more broth or water if needed to maintain your desired soup consistency.
After cooking, remove the bay leaf and season the soup with salt and pepper to taste.
For an extra creamy texture, you can use an immersion blender to blend a portion of the soup directly in the pot, or blend a few cups in a regular blender and return it to the pot.
Serve hot and garnish with fresh parsley on top.

Notes

Serve with crusty bread for a complete meal.

Keyword comfort food, lentils, potatoes, soup, vegetarian