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Hearty Lentil and Potato Soup Recipe

Hearty Lentil and Potato Soup Recipe
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★★★★★

5 from 18 reviews

This hearty lentil and potato soup is a comforting, nutritious meal perfect for any day. Packed with protein-rich lentils, tender potatoes, and vibrant vegetables, it delivers a rich blend of flavors seasoned with warming spices like cumin and smoked paprika. Ideal for a cozy lunch or dinner, this vegan and gluten-free soup is both wholesome and delicious.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 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

Legumes and Canned Goods

  • 1½ cups dried green or brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes with juices

Liquids

  • 8 cups vegetable broth

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste

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 becomes translucent, creating a flavorful base for the soup.
  2. Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Then add the ground cumin, smoked paprika, dried thyme, and dried rosemary. Toast the spices briefly with the vegetables to release their essential oils, enhancing the soup’s depth of flavor.
  3. Simmer the Soup: Add the rinsed lentils, diced potatoes, canned diced tomatoes with their juices, and vegetable broth to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the lentils and potatoes are tender and the flavors meld.
  4. Add Greens (Optional): If using, stir in fresh spinach or kale during the last 5 minutes of cooking. Allow the greens to wilt slightly, preserving their vibrant color and nutrients.
  5. Final Seasoning: Taste the soup and adjust the seasoning by adding more salt or pepper as needed. Serve hot, garnished with fresh parsley for a burst of freshness and color.

Notes

  • For a creamier texture, blend a portion of the soup then stir it back in.
  • Use vegetable broth low in sodium to control salt content.
  • The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Add a squeeze of lemon juice before serving for brightness.
  • Gluten-free and vegan, perfect for varied dietary needs.

Nutrition

Keywords: lentil soup, potato soup, vegan soup, gluten free, healthy soup, hearty soup, vegetable soup

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