Enjoy this exceptional Lentil Potato Soup Recipe bursting with tender potatoes, earthy lentils and aromatic vegetables. A delicious medley of flavors creates a perfect Hearty Lentil Soup offering a nourishing bowl that comforts on cool days and brings a joyful twist to your dinner table. Savor the essence of wholesome, satisfying simplicity.

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I love making this Hearty Lentil and Potato Soup because it is a real powerhouse of nutrients and flavor. In my kitchen, I heat 2 tablespoons olive oil and sauté a large chopped onion with 3 minced garlic cloves until they turn soft.

Then I add in diced carrots and celery along with cubed potatoes and rinsed lentils, and let them simmer in 6 cups of vegetable broth. I also mix in 1 teaspoon ground cumin, 1/2 teaspoon dried thyme, and a bay leaf, which combine to bring an earthy flavor that makes this meat free soup a real winner for a vegetarian gluten free dinner.

This soup is packed with fiber, protein and vitamins making it a hearty, nutritious meal. I often enjoy it as a satisfying lunch or dinner and find it perfect when I need a filling, vegan meal that doesn’t compromise on taste.

Why I Like this Recipe

I like this recipe because:
1. I love how the soup warms me up and fills me up with every spoonful.
2. I really appreciate that its packed with healthy, easy-to-find ingredients.
3. I enjoy that its super simple to make even on a busy day.

Hearty Lentil and Potato Soup

This soup is one of my favs because it’s super filling and tastes amazing even though it’s made from simple stuff. I like that its vegan and gluten free too, so it works for pretty much everyone. It’s perfect for lunch or dinner when you need something warm and satisfying.

Ingredients:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 1 cup dried lentils (brown or green), rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Directions:
1. First, heat the olive oil in a big pot over medium heat. Add the chopped onion and garlic and cook them for about 4 minutes until they get soft.
2. Then, toss in the diced carrots and celery and let them cook for another 3 minutes while you stir them now and then.
3. After that, stir in the cubed potatoes and rinsed lentils so they mix well with the other veggies.
4. Pour in the vegetable broth then ramp up the heat until the whole thing starts to simmer.
5. Next, mix in the ground cumin and dried thyme, and drop in the bay leaf. Don’t forget to season it with salt and pepper as you go.
6. When it begins to simmer, lower the heat and let it cook for about 25 to 30 minutes until the lentils and veggies are nice and tender.
7. Keep stirring it every now and then and check the seasoning; add more salt or pepper if needed.
8. Finally, take out the bay leaf before serving.
9. Spoon the hot soup into bowls and enjoy it while its still warm.

Hope you enjoy it as much as I do!

Ingredients

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Olive oil: Adds smooth flavor and healthy fats, help keep the soup rich and balanced.
Onions: Provide a savory base and fiber, making the dish hearty and satisfying.
Garlic: Full of antioxidants and flavor, it gives the soup a punchy aroma.
Carrots: Bring natural sweetness and vitamins, adding color to the hearty mix.
Potatoes: Provide filling carbohydrates and texture that make the soup very comforting.
Lentils: Brimming with protein and fiber, they make the meal nutritious and robust.
Celery: Offers a light, fresh crunch that balances all the other flavors well.

Ingredient Quantities

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

3 carrots, peeled and diced

2 celery stalks, diced

3 medium potatoes, peeled and cubed

1 cup dried lentils (brown or green), rinsed

6 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a large pot over medium heat, then add your chopped onion and garlic. Let them cook until they are soft, which should take about 4 minutes.

2. Toss in the diced carrots and celery and cook them for another 3 minutes, stirring occasionally.

3. Now put the cubed potatoes and rinsed lentils into the pot making sure they are well mixed.

4. Pour in the vegetable broth, then turn the heat up to bring the mixture to a simmer.

5. Stir in the ground cumin, dried thyme, and drop in the bay leaf. Season with salt and pepper as you go.

6. Once its simmering, lower the heat and let the soup cook for around 25 to 30 minutes until the vegetables and lentils are nice and tender.

7. Give the soup a good stir now and again then check the seasoning, adding more salt or pepper if needed.

8. Remove the bay leaf from the soup before serving.

9. Ladle the hot, hearty soup into bowls and enjoy it while it’s warm.

Equipment Needed

1. Large pot
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Measuring spoons
6. Colander for rinsing lentils
7. Wooden stirring spoon
8. Ladle
9. Serving bowls

FAQ

How long does this soup take to make?

It takes about 15 minutes for prep and around 35-45 minutes to simmer so you’re looking at roughly an hour total.

Can I use red lentils instead of brown or green?

Yes you can but red lentils tend to break down quicker so the texture might be a little different, just keep an eye on it as it cooks.

Can I make this soup in a slow cooker?

Definitely, just saute the veggies on the stove first if you like that extra flavor, then toss everything in the slow cooker with the rest of the ingredients and cook on low for about 6-8 hours.

Can I freeze the leftovers?

Yup, as long as you let the soup cool completely and pack it in an airtight container, it should keep well in the freezer for up to 3 months.

What can I serve with this soup?

It pairs great with crusty bread or a side salad for a simple and hearty meal.

Hearty Lentil And Potato Soup Recipe Substitutions and Variations

Olive oil: You can use canola oil or vegetable oil if you dont have olive oil
Onion: Instead of one large onion, try using two small onions or a red onion for a sweeter taste
Garlic: If fresh garlic is scarce, a teaspoon of garlic powder can work well in its place
Vegetable broth: Chicken or beef broth works too but it might change the flavor a bit
Lentils: In a pinch, you could substitute with chickpeas or split peas

Pro Tips

1. Sometimes its better to roast the onions and garlic in the oven first so they get super caramelized which really adds a deep flavor to the soup later on.
2. Keep an eye on the lentils while its simmering so they dont turn to mush, you might want to lower the heat a bit earlier if they start breaking down too much.
3. Give it a stir now and then and taste frequently because every batch can be a bit different; sometimes a little extra salt or pepper makes all the difference.
4. If you’re looking for a tiny kick, a pinch of red pepper flakes added once the veggies are soft can liven up the whole dish without overpowering the other flavors.