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
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.
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.
