Hearty Lentil Potato Soup

$- 1 cup green or brown lentils, rinsed - 2 large potatoes, diced - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each serving of this soup is filling and healthy. Here is what you get: - Calories: 250 - Protein: 12g - Carbohydrates: 40g - Fiber: 12g - Fat: 6g - Iron: 15% of your daily needs - Vitamin A: 20% of your daily needs You can swap out some ingredients if needed. Here are some ideas: - Use sweet potatoes instead of regular potatoes for a sweeter taste. - If you don’t have lentils, try using canned beans like chickpeas. - Replace vegetable broth with chicken broth for a non-vegetarian option. - Any onion type works; red or yellow can be used. - Add other veggies like spinach or kale for more nutrients. - Use ground coriander instead of cumin for a different flavor. This soup is flexible and easy to adapt to your tastes. Enjoy experimenting! {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one medium onion, chopped, and sauté it until it turns clear, about five minutes. Next, add three minced garlic cloves, two sliced carrots, and two diced celery stalks. Cook these for another five minutes until they soften. Then, toss in two diced potatoes and stir well with the other veggies. Now it's time for spices. Sprinkle in one teaspoon of cumin, one teaspoon of smoked paprika, salt, and pepper to taste. Mix everything so the spices coat the vegetables evenly. Pour in one cup of rinsed green or brown lentils along with six cups of vegetable broth. Don’t forget to add one bay leaf! Bring this mixture to a boil. Once it boils, lower the heat and let it simmer uncovered for about thirty minutes. Your goal is to have the lentils and potatoes soft. If the soup gets too thick, add more broth or water. Before serving, take out the bay leaf. Taste your soup and adjust the seasoning if needed. Finally, ladle the soup into bowls and add fresh parsley on top for a nice touch. - When sautéing the onion, keep stirring to avoid burning. - If you want a deeper flavor, let the garlic cook for a minute before adding other veggies. - For even cooking, cut your potatoes into similar-sized pieces. - Adjust spice levels by adding more or less cumin and paprika based on your taste. - Always rinse lentils to remove any dirt or debris before cooking. - Prep Time: 15 minutes - Cooking Time: 30 minutes - Total Time: 45 minutes - Servings: 4 This method gives you a warm, hearty soup that's great for any day! To boost the taste of your soup, use fresh herbs like parsley. You can add thyme or rosemary for a fragrant touch. A dash of lemon juice can also brighten the flavor. If you like heat, try adding a pinch of red pepper flakes. These small additions make a big difference. Always rinse lentils before cooking. This helps remove dirt and debris. Check for small stones as you rinse. Use green or brown lentils for this soup. They cook well and hold their shape. Soak lentils for a few hours if you want them to cook faster. This step is not necessary, but it can save time. Avoid cooking lentils too long. They can turn mushy and lose texture. Don’t skip the bay leaf; it adds a nice depth of flavor. Be careful with salt. Add it slowly, as broth may already contain salt. Lastly, remember to remove the bay leaf before serving. It’s not tasty and can be a choking hazard. Pro Tips Soak Lentils: For a quicker cooking time, soak the lentils in water for a few hours before adding them to the soup. Add Extra Veggies: Feel free to add other vegetables like spinach or kale for added nutrition and flavor. Spice Level: If you prefer a spicier soup, consider adding a pinch of cayenne pepper or a diced jalapeño. Storage Tips: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months, making it great for meal prep. {{image_2}} You can boost the protein in your soup with meat. Try adding diced ham or cooked bacon. These options add a nice smoky flavor. If you prefer chicken, shredded rotisserie chicken works great too. Just add it in with the broth so it heats through. For beef lovers, ground beef or sausage can add a hearty touch. Just brown the meat first before adding the vegetables. This soup is already vegetarian, but you can make it even more colorful and nutritious. Add chopped spinach or kale for extra greens. Peas or corn can add sweetness and texture. You can also include zucchini or bell peppers for added flavor. Just remember to add these veggies later in the cooking process. This way, they stay bright and firm. To change the flavor of your soup, try different spices. Curry powder can give it a warm kick. If you like a bit of heat, add red pepper flakes. You can also experiment with fresh herbs like thyme or rosemary. These add a fresh taste that brightens the dish. For a creamy twist, stir in a splash of coconut milk just before serving. This gives the soup a rich, velvety texture. To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure the lid fits snugly. Place the container in the fridge. The soup will stay fresh for about 3 to 5 days. If you know you won't eat it soon, consider freezing it. For freezing, use a freezer-safe container. Leave some space at the top. The soup will expand as it freezes. You can also use freezer bags. Just remove as much air as possible before sealing. Your soup can last up to 3 months in the freezer. When you are ready to eat it, take it out and let it thaw in the fridge overnight. When reheating, pour the soup into a pot. Heat it over medium heat on the stove. Stir it often to help it heat evenly. If the soup is too thick, add a splash of broth or water. You can also microwave it in a bowl. Cover it to avoid spills. Heat it in short bursts, stirring in between. Enjoy your warm, hearty soup! Yes, you can use dried lentils in this soup. I recommend rinsing them well before use. Dried lentils add great flavor and nutrition. They will cook nicely in the broth. Just keep an eye on the cooking time since dried lentils take longer to cook compared to canned ones. If using dried lentils, expect to simmer the soup for about 10-15 minutes longer. To get the best texture, follow a few simple steps. First, ensure you chop the vegetables evenly. This helps them cook at the same rate. Second, add enough broth to keep the soup from being too thick. If it gets thick, just add a little more broth or water. Lastly, don’t overcook the lentils. They should be tender but not mushy. This way, your soup will have a nice, hearty feel. Hearty lentil potato soup pairs well with many sides. You can serve it with warm bread, like a crusty baguette or soft rolls. A simple salad with mixed greens adds freshness to your meal. For something heartier, try pairing it with a quinoa salad. These options will complement the soup’s rich flavors and make for a satisfying meal. In this article, we explored the key ingredients for making hearty lentil potato soup. We covered the cooking steps in detail and shared helpful tips. You learned about flavor enhancements and different variations to try. Plus, I shared storage and reheating advice to keep your soup fresh. Remember, small tweaks can make a big difference. Enjoy perfecting your soup along with your creativity!$

Hearty Lentil Potato Soup

A comforting and nutritious soup made with lentils, potatoes, and vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

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

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they are translucent, about 5 minutes.
Stir in minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
Add the diced potatoes to the pot and mix well with the other vegetables.
Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir everything to coat the vegetables with the spices.
Pour in the rinsed lentils and vegetable broth. Add the bay leaf and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for about 30 minutes, or until the lentils and potatoes are tender. If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
Remove the bay leaf before serving. Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley.

Notes

Adjust seasoning to taste and add more broth if the soup is too thick.

Keyword healthy, lentils, soup, vegetarian