Pin it
The aroma from this Lentil Potato Soup just fills your home completely. Packed with nutritious ingredients like potatoes, lentils, carrots, and celery, it's a hearty meal that warms you right up. And guess what? You can throw it together without much fuss any night of the week.
Benefits of This Hearty Soup
This soup stands out because it satisfies hunger without leaving you stuffed. It's packed with veggies and lentils for a nutritious meal. Just what you need when craving something warm and delicious without spending hours cooking. You can swap veggies based on what's in your fridge. Even veggie-avoiders often ask for seconds of this one.
What You Need
- Potatoes: 3 large ones, diced into pieces
- Carrots: 2 thick ones, cut into rounds
- Celery: 3 stalks, finely diced
- Garlic: 4 cloves, minced well
- Onion: 1 large one, finely chopped
- Butter: 4 spoons (oil is a fine substitute)
- Green Lentils: 2 cups, sorted through
- Broth: 8 cups, veggie or chicken works
- Salt and Pepper: Add to your liking
- Bay Leaf: 1 or 2 to enhance flavor
Pin it
How to Make It
- Sort your lentils:
- Spread lentils on a flat surface. Remove any stones or damaged ones. Wash thoroughly under cold water.
- Prep your vegetables:
- Cut potatoes into mouth-sized pieces. Cut carrots to finger width. Dice celery into small bits. Finely chop onion. Mince garlic after smashing.
- Begin cooking:
- Heat butter in your largest pot over medium flame. Add onions, celery, and carrots. Cook until onions turn translucent, about 5 minutes.
- Add remaining ingredients:
- Toss in garlic. Cook for a minute. Add potatoes and cleaned lentils. Pour in all broth. Drop in bay leaf.
- Simmer the soup:
- Bring to a boil. Lower to simmer. Cover pot. Cook for 45 minutes. Stir occasionally to prevent sticking.
- Test for doneness:
- Potatoes should yield easily to a fork. Lentils should feel tender, not hard.
- Adjust seasoning:
- Remove bay leaf. Sample the soup. Add salt if needed. Sprinkle in pepper. If too thick, thin with warm broth.
- Ready to eat:
- Ladle into bowls while steaming. Place salt and pepper shakers nearby. Some people might want hot sauce available.
Getting It Just Right
Keep all veggies similar in size for even cooking. Always check lentils for tiny stones or you'll hurt your teeth. Get onions nice and golden for better flavor. Keep the temperature low during simmering or lentils turn to mush. Scrape the pot bottom when stirring. Always taste while cooking to nail the flavor.
Ingredient Selection
Look for potatoes without soft spots that won't break down. Go for carrots with vivid color. Green lentils hold their shape better than red varieties. Use fresh garlic instead of pre-packaged for stronger taste. Don't toss celery leaves - they add extra flavor. Clear broth gives your soup a more appealing look than cloudy options.
Troubleshooting Tips
Soup running watery? Cook uncovered for a while. Too dense? Pour in some hot broth. Lentils still crunchy? Continue cooking with a bit more hot water. Lacking taste? Gradually add more salt. Potatoes mushy? Cut them larger next time. Scorching on bottom? Lower your heat and stir more frequently.
Customization Ideas
Want some heat? Toss in red pepper flakes. Craving protein? Mix in some ham pieces. Short on time? Cut everything smaller. Prefer creamier texture? Squish some potatoes against the side. Need it thicker? Mash more potato chunks. Got extra vegetables? Throw them in - soups are pretty forgiving.
Pin it
Storing Extra Portions
Cool soup for about 2 hours before refrigerating. It'll stay good for 5 days. Don't worry if it thickens up overnight - that's normal. Add warm broth when reheating. For freezing, fill containers just three-quarters full. Defrost in your fridge overnight. Warm slowly on the stove, stirring frequently.
Frequently Asked Questions
- → What about red lentils?
Absolutely! Red lentils cook quickly—just around 15 minutes—while green ones take longer, closer to 40. Red ones soften and make everything creamy without blending.
If you like, mix red and green lentils for texture: red creates creaminess, and green keeps their shape. Red cooks so fast, so keep a close eye the first time you use them!
- → How can I skip dairy?
Easy! Trade butter for olive oil—same amount works. Want creaminess? Stir in coconut milk at the end or mash some of the potatoes for thickness.
You can also add a spoon of tahini for richness, or some blended white beans to make it velvety. It'll still be delicious without any dairy!
- → No stock on hand?
No worries! Drop in bouillon cubes with water or use bouillon powder—1 spoon per cup of water works great.
If you're out of bouillon, try a mix of garlic and soy sauce in water. Or save veggie scraps to make your own stock next time. Even plain water works fine since lentils pack in lots of flavor on their own!
- → Does it freeze okay?
Freezes like a dream! Just let it cool completely first. Store it in bags or containers, leaving a little room for expansion.
It keeps for up to 3 months in the freezer. To enjoy later, thaw it in the fridge overnight, then reheat gently on the stovetop, stirring occasionally. Add a splash of water if it's too thick. The potatoes might soften a bit more, but they'll still taste great!
- → How can I boost the flavor?
You’ve got so many flavor options! Add a bay leaf when simmering, or toss in fresh thyme or rosemary and pull out the stems later.
A splash of wine when cooking the veggies adds depth, and smoked paprika brings a warm, rich taste. Tossing in a parmesan rind while it cooks works wonders too.
For a zesty kick, finish with lemon juice or fresh parsley. Always taste as you go!
Conclusion
Like this cozy dish? Try other spins: Turn it into a thick veggie stew or bake for a crispy-topped casserole.
Prefer it smooth? Blend it all up for creamy comfort. Same basics, totally different vibes!