Why You’ll Love This Recipe
- Nutrient-Rich: Combining lentils and potatoes provides a hearty dose of essential nutrients, supporting overall health and keeping you energized.
- Budget-Friendly: Utilizing affordable ingredients, this soup offers a cost-effective meal without compromising on flavor or nutrition.
- Vegetarian and Vegan: Entirely plant-based, this recipe caters to both vegetarians and vegans, ensuring inclusivity for various dietary preferences.
- Versatile: Easily customizable, you can add your favorite vegetables or adjust seasonings to suit your personal taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dried green or brown lentils (rinsed)
- Large potatoes (peeled and diced)
- Onion (chopped)
- Carrots (peeled and diced)
- Celery stalks (chopped)
- Garlic cloves (minced)
- Vegetable broth (or chicken broth for a non-vegetarian option)
- Dried thyme
- Dried oregano
- Salt and pepper (to taste)
- Olive oil (for sautéing)
- Fresh parsley (for garnish, optional)
Directions
- Prepare the Ingredients: Rinse the lentils under cold water to remove any debris. Peel and dice the potatoes, chop the onion, carrots, and celery, and mince the garlic.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
- Add Potatoes and Lentils: Stir in the diced potatoes and rinsed lentils. Cook with the vegetables for a couple of minutes to allow the flavors to meld.
- Incorporate Broth and Seasonings: Pour in the vegetable broth and add the dried thyme, oregano, salt, and pepper. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Let the soup simmer for 25-30 minutes, or until the lentils and potatoes are tender. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve and Enjoy: Once the soup is ready, ladle it into bowls and garnish with fresh parsley if desired. Serve with warm bread or a side salad for a complete meal.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Greens: Enhance the nutritional value by adding spinach or kale during the last few minutes of cooking.
- Spice It Up: For a bit of heat, incorporate a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
- Protein Boost: Add cooked chickpeas or white beans for additional protein and texture.
- Herb Substitutions: Experiment with different herbs like rosemary or basil to alter the flavor profile.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. To freeze, let it cool, then place it in freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened during storage, add a splash of broth or water to reach the desired consistency.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to save time. Since canned lentils are already cooked, reduce the simmering time to about 10-15 minutes, adding them after the potatoes have softened.
What type of potatoes work best in this soup?
Russet, Yukon Gold, or red potatoes all work well. Russets will break down more, adding thickness to the soup, while Yukon Gold and red potatoes hold their shape better.
Is it possible to make this soup in a slow cooker?
Absolutely. Sauté the vegetables as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the lentils and potatoes are tender.
How can I add more flavor to the soup?
Consider adding a splash of lemon juice or vinegar at the end of cooking to brighten the flavors. Additionally, topping the soup with grated Parmesan cheese can enhance its richness.
Can I substitute sweet potatoes for regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile and added sweetness. They also provide additional nutrients like beta-carotene.
What can I serve with this soup?
Crusty bread, a side salad, or a grilled cheese sandwich pair wonderfully with this hearty soup.
Can I make this soup in advance?
Yes! This soup stores well, and the flavors continue to develop over time, making it even more delicious the next day.
How can I make the soup thicker?
If you prefer a thicker soup, mash some of the potatoes and lentils with a spoon or an immersion blender before serving.
Can I add meat to this soup?
Certainly. If you’re not vegetarian, you can add diced chicken, sausage for additional protein and flavor.
Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth, this soup is completely gluten-free.
Conclusion
Hearty Lentil and Potato Soup is a simple yet deeply satisfying dish that offers both nutrition and comfort. Whether you’re looking for an easy weeknight meal or a dish to warm you up on a cold day, this soup is a fantastic choice. With its wholesome ingredients, budget-friendly nature, and endless variations, it’s bound to become a staple in your home. Serve it with warm bread, enjoy leftovers for lunch, and make extra to freeze for later. No matter how you prepare it, this soup is sure to delight your taste buds and nourish your body.
Hearty Lentil and Potato Soup
This Hearty Lentil and Potato Soup is a comforting, nutritious, and budget-friendly meal that’s perfect for chilly days! Made with tender lentils, hearty potatoes, and a blend of aromatic vegetables and herbs, this soup is packed with fiber, protein, and essential vitamins. Completely vegan and gluten-free, it’s easy to prepare and endlessly customizable for a wholesome, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Vegetarian
- Diet: Gluten Free
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients – Rinse lentils under cold water. Peel and dice potatoes, chop onion, carrots, and celery, and mince garlic.
- Sauté Vegetables – In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
- Add Potatoes & Lentils – Stir in the diced potatoes and lentils. Cook for a couple of minutes to blend flavors.
- Add Broth & Seasonings – Pour in the vegetable broth, then add thyme, oregano, salt, and pepper. Stir well and bring to a boil.
- Simmer – Reduce heat to low and let the soup simmer for 25-30 minutes, or until lentils and potatoes are tender.
- Adjust & Serve – Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve with warm bread or a side salad.
Notes
- Add Greens: Stir in spinach or kale during the last few minutes of cooking for extra nutrients.
- Spice It Up: Add red pepper flakes or a diced jalapeño for heat.
- Protein Boost: Stir in cooked chickpeas or white beans.
- Flavor Enhancer: A splash of lemon juice or vinegar at the end brightens flavors.
- Thicker Soup: Mash some potatoes and lentils or use an immersion blender.
