Hearty Lentil and Potato Soup is your new go-to for a nourishing and incredibly satisfying meal. This recipe delivers a comforting bowl packed with wholesome ingredients, perfect for a weeknight dinner or a cozy weekend lunch.
Key Ingredients for Hearty Lentil and Potato Soup
- Olive Oil: 2 tablespoons, for sautéing aromatics.
- Yellow Onion: 1 large, finely chopped.
- Carrots: 2 medium, peeled and diced.
- Celery Stalks: 2, diced.
- Garlic: 3 cloves, minced.
- Dried Brown or Green Lentils: 1 ½ cups, rinsed and picked over for any small stones.
- Potatoes: 1 ½ pounds, scrubbed and cut into ½-inch cubes (Yukon Gold or Russet work well).
- Vegetable Broth: 6 cups (low-sodium is recommended).
- Diced Tomatoes: 1 (14.5 ounce) can, undrained.
- Dried Thyme: 1 teaspoon.
- Bay Leaf: 1.
- Salt: To taste.
- Black Pepper: To taste.
- Fresh Parsley: ¼ cup, chopped (for garnish, optional).
How to Make Hearty Lentil and Potato Soup
This Hearty Lentil and Potato Soup is designed to be a comforting culinary hug in a bowl. Its simplicity belies its depth of flavor, making it an incredibly satisfying meal that’s also wonderfully easy to prepare. With tender lentils and soft potatoes swimming in a rich, savory broth, this soup is both filling and delightfully uncomplicated. Ready in about 15 minutes of prep and 45 minutes of simmering, it’s a weeknight wonder.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent. This process awakens their sweet flavors and forms the flavorful base of the soup.
- Add Garlic and Spices: Stir in the minced garlic and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma at this stage is divine, signaling the deliciousness to come.
- Incorporate Lentils and Potatoes: Add the rinsed lentils and cubed potatoes to the pot. Stir everything together to coat the lentils and potatoes with the sautéed vegetables and spices.
- Pour in Liquids and Simmer: Pour in the vegetable broth and add the can of undrained diced tomatoes. Stir to combine. Tuck in the bay leaf.
- Bring to a Boil and Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender and the potatoes are fork-tender. Stir the soup occasionally to prevent sticking and to ensure even cooking. The lentils will break down slightly, thickening the broth naturally.
- Season and Finish: Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. You can also mash some of the potatoes against the side of the pot with your spoon to create a creamier texture, if desired.
- Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if using, for a touch of freshness and color. Enjoy this nourishing and comforting Hearty Lentil and Potato Soup immediately.
Why You’ll Love This Hearty Lentil and Potato Soup
You’ll absolutely adore this Hearty Lentil and Potato Soup for its soul-warming goodness and incredible versatility. Its star feature is the perfect marriage of earthy lentils and fluffy potatoes, creating a naturally thick and satisfying texture that’s incredibly comforting, much like a classic minestrone soup but with a more focused, hearty feel. Beyond its deliciousness, this soup is a budget-friendly champion, transforming humble pantry staples into a gourmet-quality meal that won’t break the bank – a true testament to affordable, wholesome cooking.
The simple yet profound flavors, elevated by aromatic thyme and the subtle tang of diced tomatoes, make each spoonful a delight. It’s the kind of meal that feels like a warm hug from the inside out, perfect for those chilly evenings or whenever you need a dose of comfort. Forget expensive restaurant soups; this homemade version, packed with fiber and plant-based protein, is both nourishing and economical. So, why not ditch the takeout menus and whip up a pot of this delightful Hearty Lentil and Potato Soup today? Your taste buds and your wallet will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your delicious Hearty Lentil and Potato Soup for days to come.
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4-5 days. The flavors often meld and deepen overnight, making leftovers even tastier!
- Freezing: For longer storage, ladle cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace to allow for expansion during freezing. It can be frozen for up to 3-4 months.
- Reheating:
- Stovetop: Reheat individual portions or the entire pot of soup gently over medium-low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the soup has become too thick.
- Microwave: For smaller portions, microwave on high power in 1-2 minute intervals, stirring in between, until hot.
- Thawing Frozen Soup: Thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave, then reheat as instructed above.
Final Thoughts
This Hearty Lentil and Potato Soup is a testament to how simple ingredients can create truly magnificent meals. It’s a dish that nourishes the body and comforts the soul, proving that healthy eating can be both delicious and incredibly easy. Give it a try and experience the joy of a warm, satisfying bowl prepared right in your own kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Hearty Lentil and Potato Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent. This process awakens their sweet flavors and forms the flavorful base of the soup.2 tablespoons Olive Oil, 1 large Yellow Onion, 2 medium Carrots, 2 stalks Celery
- Stir in the minced garlic and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma at this stage is divine, signaling the deliciousness to come.3 cloves Garlic, 1 teaspoon Dried Thyme
- Add the rinsed lentils and cubed potatoes to the pot. Stir everything together to coat the lentils and potatoes with the sautéed vegetables and spices.1 ½ cups Dried Brown or Green Lentils, 1 ½ pounds Potatoes
- Pour in the vegetable broth and add the can of undrained diced tomatoes. Stir to combine. Tuck in the bay leaf.6 cups Vegetable Broth, 1 (14.5 ounce) can Diced Tomatoes, 1 Bay Leaf
- Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender and the potatoes are fork-tender. Stir the soup occasionally to prevent sticking and to ensure even cooking. The lentils will break down slightly, thickening the broth naturally.
- Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. You can also mash some of the potatoes against the side of the pot with your spoon to create a creamier texture, if desired.1 Bay Leaf, Salt, Black Pepper
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if using, for a touch of freshness and color. Enjoy this nourishing and comforting Hearty Lentil and Potato Soup immediately.¼ cup Fresh Parsley
Notes
Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4-5 days. The flavors often meld and deepen overnight, making leftovers even tastier!
Freezing: For longer storage, ladle cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace to allow for expansion during freezing. It can be frozen for up to 3-4 months.
Reheating:
Stovetop: Reheat individual portions or the entire pot of soup gently over medium-low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the soup has become too thick.
Microwave: For smaller portions, microwave on high power in 1-2 minute intervals, stirring in between, until hot.
Thawing Frozen Soup: Thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave, then reheat as instructed above.