Hearty Lentil and Potato Soup
A warm and comforting soup filled with protein-rich lentils and hearty potatoes, perfect for busy weeknights and chilly evenings.
Ingredients
Main Ingredients
- 1 cup dried green lentils Transforms into a creamy base, adding texture and protein.
- 3 cups vegetable broth Essential for a rich, full-bodied flavor.
- 2 cups water Balances and thins the soup to your liking.
- 1 large onion, diced Brings savory sweetness to the mix.
- 2 medium carrots, diced Adds slight sweetness and a pop of color.
- 2 stalks celery, diced Contributes a refreshing crunch and aroma.
- 3 cloves garlic, minced Adds an aromatic, savory kick.
- 2 medium potatoes, diced Creates a creamy consistency as they cook down.
- 1 teaspoon dried thyme Offers a herbal note that enhances the soup’s flavor.
- 1 teaspoon paprika Provides a hint of smokiness and warmth.
- to taste salt and pepper Ensures the flavors are balanced.
- 2 tablespoons olive oil Used to sauté the vegetables.
Instructions
Preparation
- Rinse the dried green lentils thoroughly under cold water to remove any impurities.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Mix in the diced potatoes, thyme, paprika, salt, and pepper.
- Pour in the vegetable broth and water, bringing the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
- Taste the soup and adjust the seasoning as needed.
- Serve hot, and enjoy the wonderful aromas filling your kitchen.
Notes
For an extra creamy texture, blend a portion of the soup in a blender before serving. Add leafy greens like spinach or kale during the last few minutes of cooking for added nutrition. If you prefer a thicker soup, let it simmer longer without the lid.