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- 1 cup dried green or brown lentils - 2 large potatoes - 1 large onion - 2 carrots - 2 celery stalks - 3 cloves garlic - 6 cups vegetable broth - 1 can diced tomatoes - Ground cumin - Smoked paprika - Salt and pepper - Olive oil - Bay leaf - Fresh parsley (for garnish) The ingredients for Hearty Lentil Potato Soup are simple yet powerful. Lentils give you protein and fiber. They also add a nice texture. Potatoes bring creaminess and heartiness to the soup. Onions, carrots, and celery create a great base flavor. Garlic adds a punch of zest. When it comes to broth, I always choose vegetable broth. It keeps the soup vegan and flavorful. Diced tomatoes add a touch of sweetness and acidity. Spices like cumin and smoked paprika give warmth. Don’t forget salt and pepper to taste. For cooking, olive oil helps sauté the vegetables. The bay leaf adds depth to the broth. Fresh parsley is perfect for a bright finish. Each ingredient plays a role in making this soup a wholesome and nourishing dish. - Rinse 1 cup of dried green or brown lentils under cold water. This removes dust and dirt. - Dice 2 large potatoes into small cubes. - Dice 1 large onion, 2 carrots, and 2 celery stalks. Keep the pieces small for even cooking. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. - Stir in 3 cloves of minced garlic and cook for another minute until you smell it. - Add the diced potatoes and rinsed lentils to the pot. Mix them well with the other vegetables. - Pour in 6 cups of vegetable broth and 1 can of diced tomatoes, with all the juices. - Add 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Season with salt and pepper. Stir everything together. - Bring the soup to a boil, then reduce the heat to low. Cover the pot. - Let it simmer for 30-40 minutes. Stir a few times until the lentils and potatoes are tender. - Once cooked, taste the soup and adjust seasoning if needed. Remove the bay leaf before serving. - Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy your warm, hearty soup! To make your soup taste amazing, adjust the spices. Add more cumin for warmth or smoked paprika for a smoky flavor. Taste as you go to find what works best for you. To enhance texture, blend a portion of the soup. This makes it creamy while leaving some chunks for bite. Prepping ingredients in advance saves time. Chop your onions, garlic, and veggies the day before. Store them in the fridge until you’re ready to cook. You can also use an Instant Pot or slow cooker. This method makes it easy to set and forget. Just add all ingredients and let your gadget do the work. For the best pairings, serve the soup with crusty bread or a fresh salad. A slice of sourdough complements the flavors well. You can also add toppings like croutons, shredded cheese, or a dollop of yogurt. Fresh parsley adds a nice touch, too. {{image_2}} You can make this soup unique by changing some ingredients. Try using sweet potatoes instead of regular potatoes for a sweeter taste. You can also add spinach or kale for extra greens. These veggies boost nutrition and add color. If you want more protein, add cooked chicken or sausage. Tofu is another great choice for a plant-based option. These swaps make the soup heartier and more filling. To change the flavor, think about herbs and spices. Italian herbs like basil and oregano add a nice twist. You can also sprinkle in some red pepper flakes for heat. For a spicy kick, chop fresh chili peppers and stir them in. Experimenting with flavors keeps things fresh and exciting. You’ll find new favorites every time you make this soup! This soup is already a great option for many diets. It’s naturally gluten-free since it uses lentils and veggies. If you want to keep it vegan, just skip any meat. For those who avoid animal products, this soup is a perfect choice. It’s rich in flavor and nutrition without any animal ingredients. Enjoy a bowl knowing it fits your dietary needs! To keep your soup fresh, store it in an airtight container. Let the soup cool down first. Place it in the fridge for up to four days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for expansion as it freezes. You can reheat soup in two ways: in the microwave or on the stove. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. On the stove, pour the soup into a pot. Heat over medium heat until warm, stirring often. This keeps the flavor strong and tasty. In the fridge, your hearty lentil potato soup lasts about four days. If you freeze it, it stays good for three months. Just label your container with the date. This way, you’ll know when to use it. Can I use canned lentils instead? Yes, you can use canned lentils. Just drain and rinse them well. Add them later in the cooking process to avoid overcooking. This saves time and still gives a great taste. How to thicken the soup? You can thicken the soup by mashing some of the lentils and potatoes. Alternatively, blend a portion of the soup in a blender, then stir it back in. This adds creaminess and a nice texture. Is this soup suitable for meal prep? Absolutely! This soup stores well. You can keep it in the fridge for up to five days. It also freezes well for about three months. Just make sure to cool it fully before storing. Caloric content One serving of this hearty lentil potato soup has about 220 calories. This makes it a filling meal without being too heavy. Health benefits of lentils and potatoes Lentils are a great source of protein and fiber. They help with digestion and keep you full. Potatoes provide vitamins and minerals, like potassium and vitamin C. Together, they make a nutritious and balanced dish. What to serve with the soup? This soup pairs well with a simple green salad. You can also serve it with a dollop of yogurt or sour cream for extra creaminess. Best bread or sides to pair with lentil potato soup Crusty bread is perfect for dipping. Try sourdough or whole grain bread. You can also serve it with a side of garlic bread for a tasty treat. This blog post takes you through making a hearty lentil potato soup. We covered essential ingredients like lentils, vegetables, and seasonings. I shared step-by-step instructions for preparation and cooking. You learned tips for enhancing flavor and time-saving techniques. We also explored variations and storage info to extend your soup's life. Soup is easy to make and full of flavor. Enjoy this healthy dish with friends and family. It’s comforting, nutritious, and perfect for any meal. Dive into this recipe and make it your own!

Hearty Lentil Potato Soup

Warm up your day with this comforting Hearty Lentil Potato Soup! Packed with nutrients and bursting with flavor, this easy recipe features lentils, potatoes, and a medley of vegetables simmered together in a savory broth. Perfect for chilly evenings or a healthy lunch, you’ll love how simple it is to make. Don’t miss out on enjoying a bowl of this deliciousness—click through to grab the full recipe and start cooking today!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

2 large potatoes, peeled and diced

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

1 bay leaf

Fresh parsley, for garnish

Instructions
 

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced potatoes and rinsed lentils to the pot, mixing everything well.

        Pour in the vegetable broth and diced tomatoes, ensuring you include all the juices from the can.

          Add ground cumin, smoked paprika, bay leaf, and season with salt and pepper. Stir to combine.

            Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for about 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally.

              Once cooked, check seasoning and adjust if necessary. Remove the bay leaf before serving.

                Ladle the hot soup into bowls and garnish with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6