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Hearty Lentil and Potato Soup

This Hearty Lentil and Potato Soup combines earthy lentils and creamy potatoes in a nourishing, customizable dish that warms the soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 cup dried green lentils Rinse thoroughly before use.
  • 3 cups vegetable broth Opt for low-sodium to control saltiness.
  • 2 cups water Adds necessary liquid without making it too salty.
  • 1 medium onion, diced A classic base for flavor.
  • 2 medium carrots, diced Adds color and sweetness.
  • 2 stalks celery, diced For crunch and depth.
  • 3 cloves garlic, minced For enhanced flavor.
  • 2 medium potatoes, diced Yukon Gold recommended for creaminess.
  • 1 teaspoon dried thyme Adjust with fresh herbs if desired.
  • 1 teaspoon paprika For warmth and smokiness.
  • Salt and pepper to taste Season while cooking.
  • 2 tablespoons olive oil For sautéing.

Method
 

Preparation
  1. Rinse the dried green lentils thoroughly under cold water.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  4. Stir in the minced garlic and cook for an additional 1-2 minutes.
  5. Add the diced potatoes, dried thyme, paprika, salt, and pepper. Stir together and let the flavors meld for another minute.
  6. Pour in the vegetable broth and water, and bring to a boil.
  7. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes until lentils and potatoes are tender.
  8. Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.

Notes

The soup stores well in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat on the stove or microwave until hot. Customize with additional vegetables or spices as desired.