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Lentil Potato Soup

A comforting and nutritious soup made with tender lentils and creamy potatoes, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils, rinsed and drained
  • 2 cups potatoes, diced
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Start by washing the lentils. Dice the potatoes, chop the onion, carrots, and celery, and mince the garlic.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are tender and fragrant.
  2. Stir in the minced garlic and cumin, cooking for another minute until you can smell the spices.
  3. Pour in the vegetable broth and add the rinsed lentils and diced potatoes. Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the lentils and potatoes are tender.
Finishing Touches
  1. For a creamier texture, feel free to blend a portion of the soup using an immersion blender. This step adds an extra layer of creaminess without altering the rustic charm!
  2. Ladle the soup into bowls and enjoy the hearty comfort it offers!

Notes

Substitutions include sweet potatoes for regular ones. For extra vegetables, consider adding spinach or kale. Let the soup rest before serving for enhanced flavors. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.