Lentil Potato Soup Recipe

1. Prepare the Base:
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
Stir in the garlic, smoked paprika, cumin, and thyme. Cook for 1 minute until fragrant.
2. Add Lentils and Potatoes:
Add the lentils, diced potatoes, diced tomatoes (if using), and vegetable broth to the pot.
Toss in the bay leaf and stir to combine.
3. Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils and potatoes are tender.
4. Adjust Seasoning:
Remove the bay leaf and taste the soup. Add salt and black pepper as needed.
If you prefer a thicker consistency, use an immersion blender to blend a portion of the soup, or mash some of the potatoes with a spoon.
5. Serve:
Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Serve with lemon wedges for a burst of brightness, and enjoy with crusty bread or crackers.
Tips for Success:
Lentil Choice: Green and brown lentils hold their shape, while red lentils cook faster and create a creamier texture.
Make it Creamy: Stir in a splash of coconut milk or a dollop of vegan yogurt for added creaminess.
Add Greens: Toss in a handful of spinach or kale during the last 5 minutes of cooking for extra nutrients.
Storage:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
This lentil potato soup is a delicious, warming dish that’s perfect for any time of the year. It’s easy to customize, budget-friendly, and guaranteed to become a household favorite! 🥣✨