Description
Easy Lentil Potato Soup
This Easy Lentil Potato Soup is the ultimate comfort food, perfect for cold evenings. Combining the earthy flavor of lentils with the heartiness of potatoes, this recipe creates a nutritious and flavorful meal that’s rich in protein and fiber. It’s easy to make in just one pot and can be customized with your favorite spices. Whether you’re preparing a simple weekday meal or a cozy family dinner, this soup is sure to be a hit.
2 tbsp vegetable oil
3 cloves garlic, minced
1/4 cup diced onion
1 large carrot (3-4 oz)
2 tbsp tomato paste
1/4 cup tomato sauce (optional)
1 1/4 cups lentils (green, red split, or black)
12 oz potatoes, cut into bite-sized pieces
2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp oregano
4-5 cups water
Directions:
1. Heat oil in a large pot. Add onion and cook for 1 min. Add garlic and carrots; cook for 2-3 mins.
2. Add tomato paste, sauce, lentils, and potatoes. Pour in water and add seasonings.
3. Cover, bring to boil, reduce heat, and simmer for 25-35 mins.
Prep Time: 10 mins
Kcal: 224
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, gather and prep all ingredients: mince the garlic, dice the onion, peel and chop the carrot, and cut the potatoes into uniform, bite-sized pieces. Heat the 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 1 minute until slightly translucent. Add the minced garlic and chopped carrot, cooking for another 2-3 minutes until fragrant. Stir in the tomato paste (and optional tomato sauce) and cook for 1 minute to deepen the flavor. Add the rinsed lentils, potato chunks, salt, pepper, thyme, oregano, and 4 cups of water. Stir well to combine. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. Cook for 25-35 minutes, or until both the lentils and potatoes are tender. Check halfway through; if the soup is too thick, add the remaining 1 cup of water.
Serving Suggestions
This hearty soup is a complete meal on its own but can be elevated with simple additions. Serve it piping hot in deep bowls. A drizzle of good quality extra virgin olive oil or a dollop of plain yogurt or sour cream adds richness. Fresh herbs like chopped parsley or cilantro provide a bright contrast. For extra texture and flavor, offer crusty bread for dipping, a sprinkle of grated Parmesan cheese, or a side salad with a sharp vinaigrette to cut through the soup’s earthiness.
How-to Summary
In summary, to make Easy Lentil Potato Soup: Sauté onion, garlic, and carrot in oil. Add tomato paste, lentils, potatoes, seasonings, and water. Bring to a boil, then simmer covered for 25-35 minutes until tender. Serve hot with your favorite garnishes.
Frequently Asked Questions
1. Can I use a different type of lentil?
Yes. Green or brown lentils hold their shape well. Red split lentils will cook faster and create a thicker, creamier soup texture.
2. How can I make this soup in a slow cooker?
Add all ingredients to your slow cooker with 4 cups of water or broth. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils and potatoes are soft.
3. Is this soup freezer-friendly?
Absolutely. Let the soup cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
4. How do I make it more flavorful?
Sautéing the tomato paste is key. For deeper flavor, use vegetable broth instead of water and consider adding a bay leaf while simmering or a splash of lemon juice or vinegar at the end.
5. My soup is too thick. What should I do?
Simply stir in additional hot water or broth, 1/4 cup at a time, until you reach your desired consistency. Remember it will thicken slightly as it cools.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse lentils in a fine-mesh strainer to remove any debris.
- Inconsistent potato size: Cutting potatoes into even pieces ensures they cook at the same rate.
- Overcooking: Simmer gently until just tender. Overcooking can cause lentils to become mushy and potatoes to disintegrate.
- Underseasoning: Taste and adjust salt and pepper at the end of cooking, as lentils absorb a lot of seasoning.
- Adding acidic ingredients too early: If adding lemon juice or vinegar, stir it in after cooking to preserve its bright flavor.
Conclusion
This Easy Lentil Potato Soup is a testament to how simple, wholesome ingredients can create a deeply satisfying and nutritious meal. Its one-pot preparation minimizes cleanup, while its flexibility allows for endless customization based on your pantry and preferences. Rich in plant-based protein and fiber, it’s a comforting dish that nourishes the body and warms the soul, making it a reliable staple for any cook’s repertoire. Enjoy the process and the delicious results.