Hearty Lentil and Potato Soup Recipe
This Hearty Lentil and Potato Soup is the perfect comfort food to warm you up on a chilly day. Packed with nutritious lentils, hearty potatoes, and vibrant vegetables, this soup is not only filling but also bursting with flavor. Whether you’re looking for a cozy meal to enjoy with family or need a nutritious dish for meal prep, this soup checks all the boxes.
Ingredients for Hearty Lentil and Potato Soup
- 1.5 tablespoons of extra-virgin olive oil
- 150 grams (about 1 medium) chopped onion
- 2 cloves garlic, minced
- 200 grams (about 2 medium) chopped carrots
- 100 grams (about 2 stalks) celery, sliced
- 400 grams (about 2 medium) peeled and diced potatoes
- 200 grams (1 cup) dried lentils, either green or brown, rinsed
- 6 cups (1.5 liters) vegetable broth
- Fresh thyme, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnishing)
How to Make Hearty Lentil and Potato Soup
Prepare the Vegetables
Start by heating 1.5 tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped onion. Cook for about 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Next, add the minced garlic to the pan. Continue cooking for an additional minute until the garlic is fragrant and well combined with the onions.
Add the Carrots, Celery, and Potatoes
Add the chopped carrots and celery to the pan, stirring to combine. Sauté the vegetables for about 5 minutes, stirring frequently, until they begin to soften. This will help build the base flavors of the soup.
Once the vegetables have softened, add the peeled and diced potatoes to the pot. Stir the mixture so the potatoes coat with the olive oil and vegetable mixture, allowing them to soften slightly.
Stir in Lentils and Broth
Next, add the rinsed lentils to the pot. Stir everything together to combine the lentils with the vegetables and potatoes.
Add the vegetable broth to the pot and stir in the dried oregano and minced fresh thyme. Drop in a bay leaf, ensuring it’s submerged in the broth. Season with salt and pepper to taste.
Simmer the Soup
Bring the soup to a boil over high heat. Once it reaches a boil, reduce the heat to low and cover the pot. Let the soup simmer for 30–35 minutes, or until the lentils and potatoes are tender and cooked through.
Adjust Seasoning and Texture
After simmering, remove the bay leaf from the soup. Taste the soup and adjust the seasoning with more salt and pepper if needed. For a thicker soup, mash some of the potatoes and lentils directly in the pot using a potato masher. This will give the soup a creamy texture without the need for cream.
Serve and Garnish
Ladle the soup into individual bowls. Garnish with freshly chopped parsley for a burst of color and freshness. If you like, add a little extra freshly ground black pepper for a final touch.
Tips for Perfect Hearty Lentil and Potato Soup
- Lentil Type: Both green and brown lentils work well in this recipe. If you prefer a softer texture, you may want to use red lentils, but they cook faster and may become mushier.
- Texture Variations: For a smoother soup, use an immersion blender to purée the soup after removing the bay leaf. This creates a velvety consistency.
- Make it Creamy: If you’re looking for a richer, creamier version of the soup, add a splash of coconut milk or a dollop of sour cream just before serving.
- Storage: This soup stores well in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months—just make sure to allow the soup to cool completely before freezing.
- Additional Veggies: Feel free to add other vegetables, such as parsnips, leeks, or zucchini, to suit your preferences or use up what you have in the fridge.
Frequently Asked Questions (FAQs)
Can I use other types of lentils for this recipe?
Yes, you can use other varieties of lentils like red or black lentils, but keep in mind that cooking times may vary. Red lentils, for instance, cook faster and may become mushy, which may affect the texture of the soup.
How do I make this soup gluten-free?
This recipe is already gluten-free, as it contains no wheat or gluten-based ingredients. Just be sure to double-check that your vegetable broth is also gluten-free, as some store-bought broths may contain gluten.
Can I make this soup ahead of time?
Yes, this soup is a great make-ahead meal! The flavors actually deepen and improve after a day or two in the fridge. You can also freeze it for up to 3 months.
How do I thicken the soup without adding cream?
To thicken the soup naturally, mash some of the lentils and potatoes directly in the pot. This will give the soup a thicker, heartier texture without the need for cream or added starch.
Can I add meat to this soup?
Yes, you can easily add meat to this soup for an extra protein boost. Sausage, bacon, or shredded chicken would all work well. Simply brown the meat in the pot before adding the vegetables and proceed with the rest of the recipe as usual.
This hearty lentil and potato soup is the perfect dish for cold weather, offering a balance of flavors and textures. Whether you’re enjoying it for a cozy dinner or prepping it for the week ahead, this soup is both satisfying and versatile.