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Hearty Lentil and Potato Soup Recipe

Hearty Lentil and Potato Soup Recipe
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★★★★★

5 from 19 reviews

This Hearty Lentil and Potato Soup is a comforting and nutritious meal perfect for chilly days. Packed with protein-rich lentils, tender potatoes, and a medley of aromatic vegetables and spices, this soup is both flavorful and satisfying. The addition of fresh greens adds a vibrant touch and extra nutrients, making it a wholesome option for a vegan and gluten-free diet.

Ingredients

Scale

Vegetables and Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 medium potatoes, diced
  • 2 cups fresh spinach or kale (optional)
  • Fresh parsley for garnish

Dry Ingredients and Spices

  • 1½ cups dried green or brown lentils, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste

Liquids

  • 2 tablespoons olive oil
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 8 cups vegetable broth

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent, releasing sweet and savory flavors.
  2. Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Add the cumin, smoked paprika, thyme, and rosemary. Toast the spices briefly with the vegetables to unlock their essential oils and deepen the soup’s aroma.
  3. Simmer the Soup: Add the rinsed lentils, diced potatoes, canned tomatoes including their juices, and the vegetable broth to the pot. Season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30–40 minutes. Stir occasionally until the lentils and potatoes are tender and the flavors meld beautifully.
  4. Add Greens (Optional): If using fresh spinach or kale, stir them into the soup during the final 5 minutes of cooking. Allow the greens to wilt gently, keeping their nutrient-rich content and bright color intact.
  5. Final Seasoning: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh parsley for a lively, fresh finish.

Notes

  • The soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For a creamier texture, puree a portion of the soup and stir it back in before serving.
  • Feel free to substitute vegetable broth with chicken broth if not strictly vegan.
  • Add a squeeze of lemon juice or a dash of vinegar at the end for a bright, tangy finish.
  • Adjust the spice levels according to your preference, especially if you like it smokier or more earthy.

Nutrition

Keywords: lentil soup, potato soup, vegan soup, healthy soup, Mediterranean soup, vegetarian, gluten free, hearty soup

Find it online: https://tastemadebyclara.com/hearty-lentil-and-potato-soup-recipe/