Hearty Lentil and Potato Soup

As the temperatures drop and the days grow shorter, our cravings often shift towards heartwarming, comforting meals that not only nourish but also provide a sense of warmth and satisfaction. Enter the Luscious Lentil & Potato Warm-Up—a soul-soothing soup that combines the wholesome goodness of lentils and potatoes, creating a dish that is both delicious and nutritious. This recipe highlights the benefits of using these humble ingredients, offering a perfect blend of flavors and textures that can elevate any chilly day.

Warm up this chilly season with our Luscious Lentil & Potato Warm-Up soup! This comforting recipe combines protein-packed lentils and creamy potatoes, creating a hearty meal that's both delicious and nutritious. With a fragrant base of sautéed onions, garlic, and fresh herbs, each spoonful offers a cozy embrace. Perfect for family dinners or a quiet night in, this soup is versatile and easy to customize. Discover the joy of a warm, wholesome meal that nourishes the body and soul.

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Ingredients

1 cup green or brown lentils, rinsed and drained

2 medium potatoes, peeled and diced

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

1 bay leaf

1 cup diced tomatoes (canned or fresh)

Fresh parsley or cilantro, for garnish

Optional: 1/2 teaspoon chili flakes for heat

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.

Stir in the minced garlic, ground cumin, smoked paprika, dried thyme, and optional chili flakes. Cook for an additional minute until the spices are fragrant.

Add the diced potatoes and rinsed lentils to the pot. Pour in the vegetable broth and add the bay leaf and diced tomatoes. Stir well to combine all ingredients.

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

Once cooked, remove the bay leaf and season the soup with salt and pepper to taste. If you want a creamier texture, you can use an immersion blender to blend a portion of the soup, or simply mash some of the potatoes against the side of the pot.

Serve hot, garnished with freshly chopped parsley or cilantro. Enjoy with crusty bread for a complete meal!

Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings