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Let this Lentil Potato Soup fill your kitchen with cozy smells. It's loaded with lentils, potatoes, carrots, and celery—everything you want for a filling, warming bowl. Best thing? Whip it up super quick whenever you want.
Top Reason To Try This
This one fills you up but feels light. Tons of veggies and lentils bring the good-for-you vibes. Toss it together on lazy days you don't want to fuss. Swap out veggies if you need—it's flexible. Even if you usually skip veggie soups, you'll want seconds.
Gather Your Ingredients
- Green Lentils: 2 cups, pick out weird bits
- Butter or Oil: 4 spoonfuls for sautéing
- Onion: 1 large, diced real small
- Garlic: 4 cloves, smashed and chopped
- Celery: 3 stalks, sliced fine
- Carrots: 2 chunky ones, cut into circles
- Potatoes: 3 big guys, cubed
- Broth: 8 cups, veggie or chicken's cool
- Bay Leaf: 1 or 2 for taste
- Salt and Pepper: Heap it in as you like
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Easy Way To Do It
- Start with the lentils:
- Spread your lentils out, pick away any little rocks or odd bits. Give them a rinse in cool water.
- Chop the veggies:
- Cut those potatoes into bite-size cubes. Slice carrots thick as your finger. Chop up celery fine. Dice up onion tiny, garlic too.
- Sauté the base:
- In your biggest pot, let butter melt over medium. Toss in onions, carrots, and celery. Sizzle 'til onions look see-through, about 5 minutes.
- Add the rest:
- Stir in garlic, cook a minute. Add potatoes and lentils. Pour in broth. Toss in bay leaf.
- Get simmering:
- Crank heat up high to bring a boil. Drop to low, lid on. Give it about 45 minutes. Stir every 15 or so, keeps the bottom from sticking.
- See if it’s ready:
- Poke a potato—should be nice and soft. Bite a lentil—no crunch left.
- Final touches:
- Pull out bay leaf. Taste. Could use more salt? Add. Want more pepper? Go for it. If too thick, splash in more hot broth.
- Dish it up:
- Ladle into bowls piping hot. Leave salt, pepper, maybe some hot sauce for anyone who wants extra punch.
Nailing Every Step
Try to cut the veggies about the same so they'll finish together. Rinse your lentils well—don't want rocks in your bowl. Let your onions brown nice for flavor. Once it's simmering, turn the burner low or everything turns to mush. Stir up from the bottom so nothing sticks. Taste as you go so you know it’s on point.
Picking Tasty Ingredients
Use potatoes that feel firm, squishy ones just fall apart. Bright carrots? They’re the best. Green lentils stay whole, red ones just break down. Fresh garlic gives the strongest punch. Celery leaves? Chuck them in for a little extra. Go for clear broth so your soup looks extra appetizing.
Troubleshooting Made Simple
If it’s watery, leave the lid off awhile. Too thick? Pour in more hot broth. If lentils are tough, simmer longer with a splash of water. Lacking flavor? Sprinkle more salt slowly. Potatoes mushy? Next time, chunk them larger. Bottom burning? Drop the heat, stir more often.
Make It How You Like
Add red pepper if you crave spice. Got ham? Mix in some pieces. In a hurry? Chop veggies finer. Want it creamy? Smash some potatoes against the pot edge. Make it even thicker? Squash more potatoes. Out of veggies? Use whatever’s lurking in your fridge—this soup can handle it.
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Storing Extras
Let the soup stand for about 2 hours before tossing it in the fridge. Stays good for up to 5 days and actually thickens over time—totally okay. Add extra hot broth when reheating. Stashes perfectly in the freezer—just don’t fill all the way. Thaw in the fridge overnight and reheat on low, stirring often.
Frequently Asked Questions
- → What about red lentils?
Go for it! They cook in about 15 minutes (brown or green ones take longer). They get soft and creamy, perfect for thickening the soup.
Mixing red lentils with others works great too—red ones dissolve into creaminess, while brown ones hold their shape. Timing’s key: Add red ones later to avoid them vanishing completely. Watch it close when you first try!
- → How can I skip dairy?
No problem! Swap butter for olive oil—it works the same. For extra creaminess, stir in coconut milk near the end, or blend a little potato straight into the soup.
Mashed beans or a spoon of tahini add a creamy texture too. Seriously, you won't miss the dairy at all.
- → No stock handy?
Don’t sweat it! Toss in bouillon cubes or a spoon of powdered bouillon per cup of water as a sub.
No bouillon? Add soy sauce and garlic to water for an umami boost. Freeze veggie bits for homemade stock later. Honestly, plain water does the job if you load up on garlic and herbs. Lentils bring natural flavor anyway!
- → How does it handle freezing?
Freezes beautifully! Cool the soup first, pack it into freezer-safe boxes or bags, and remember to leave room for it to expand.
It lasts about three months. Defrost it in the fridge and heat gently on the stove, stirring often. Add a splash of water if it feels too thick. Potatoes may soften a little more, but it still tastes amazing.
- → Need it more flavorful?
There are tons of ways to make it pop! Add a bay leaf while it cooks, or throw in fresh rosemary and thyme (just fish out the stems later).
A splash of wine while sautéing the veggies is a game-changer. Smoked paprika? Pure magic. Parmesan rinds simmering in the pot also bring rich flavor.
Right before serving, squeeze fresh lemon juice or add parsley—it instantly brightens it up. Taste as you go to get it perfect!
Conclusion
Love this stew? Switch it up! Skip potatoes for squash, or toss over rice. Need smooth soup? Blitz with a blender, and it’s a whole new meal.
OR, bake the mix into a casserole for that golden crust on top. Always works!