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With this Lentil Potato Soup, your house will smell awesome. It’s packed with tasty bites like potatoes, celery, lentils, and carrots. This is the kind of meal that warms you right up and actually fills you. Honestly, you can throw it together without any hassle, even on busy days.
Why Give This Soup a Try
This one's popular because it's satisfying but doesn't weigh you down. Lentils and veggies make it seriously good for you. It’s also perfect for lazy nights when you want something cozy without fuss. Toss in different veggies depending on what’s hanging out in your fridge. Even people who swear they’re not into veggie soups grab seconds of this every time.
What Goes In
- Butter: You need 4 spoons for a rich base (oil works too)
- Onion: Use 1 big one, chopped up small
- Garlic: 4 cloves, smashed and chopped
- Celery: Three stalks, cut into tiny pieces
- Carrots: Two chunky ones, sliced up
- Potatoes: Three large, chunked up
- Green Lentils: Two cups, cleaned and picked over
- Broth: Eight cups, pick veggie or chicken
- Bay Leaf: Toss in one or two for more flavor
- Salt and Pepper: Add as much as you like
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Simple Lentil Soup
- Dish it out:
- Ladle soup into bowls while it's nice and warm. Put some salt and pepper on the table so everyone can add what they want. Hot sauce lovers might want a few drops too.
- Get it how you want:
- Scoop out that bay leaf and toss it. Give it a taste. Not salty enough or missing pepper? Now's your chance to fix it. If it's too thick, pour in some more hot broth.
- Time to check:
- Stab a potato with your fork - if it slides in, they’re soft enough. Lentils should be tender and not gritty.
- Let it bubble:
- Crank that heat to high until things start bubbling. Drop it down low, slap a lid on, and simmer for around 45 minutes. Stir every so often so nothing gets stuck to the bottom.
- Add it all in:
- Stir in the garlic and let it cook just a minute. Toss in potatoes and your washed lentils. Then pour in all your broth and bay leaf for good measure.
- Start on the stove:
- Grab your biggest pot and melt that butter while the heat’s on medium. Toss in onions, celery, and carrots. After about 5 minutes the onions should go see-through.
- Chop everything up:
- Potatoes go into small chunks. Carrots should be sliced as thick as your pinky finger. Dice celery tiny. Onion needs to be chopped super fine. Smash and chop up garlic for good flavor.
- Sort lentils first:
- Spread lentils out on the counter and look for any little pebbles or bad bits. Rinse them off well in some cold water to get them ready.
Nailing the Details
Stick to chopping veggies about the same size so they finish cooking together. Don’t skip rinsing lentils—nobody wants to crunch into a rock. Golden browned onions add a lot of flavor, so let ‘em get some color. Keep the heat low during simmering or lentils might fall apart. Stir from the bottom up to keep stuff from burning. Taste different pieces as you cook; it’s the best way to get it just right.
Picking Good Ingredients
Go for potatoes that feel hard in your hand, not squishy ones, or they'll fall apart. Pick out carrots that are bright and crisp. Green lentils hold their shape; red ones go mushy. Fresh garlic packs more punch than the pre-chopped stuff in a jar. If your celery comes with leaves, toss those in—they give a huge flavor boost. Use see-through broth for the prettiest looking soup.
Troubleshooting
If your soup's too runny, take the lid off and let it simmer down. Too thick? Pour in more broth. Lentils still chewy? Give it more time and maybe a splash of hot water. Not enough taste? Shake in a little more salt until it's just right. Potatoes a mushy mess? Give 'em a bigger cut next run. If things are burning on the bottom, drop the heat and stir more often.
Do Your Own Thing
Craving heat? Shake in some red pepper flakes. Want chunks of meat? Toss in some diced ham. Short on time? Chop everything even smaller so it cooks quicker. Prefer it creamy? Mash a few potatoes inside the pot. For a thicker bite, mash more. Low on veggies? Toss in whatever you’ve got—there’s no way to mess this up.
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Storing What’s Left
Let your soup cool off a couple hours before you stash it in the fridge. It holds up for five days and gets a bit thicker each time—totally normal. Heat it up with some extra broth. It freezes well too, just don't fill containers all the way to the top. To thaw, set it in the fridge overnight, then warm slowly on the stove and keep on stirring.
Frequently Asked Questions
- → Can I leave out red lentils?
You can, but they give a creamy texture! Red lentils cook fast—about 15 minutes—and become soft, helping thicken the broth.
You can mix in green or brown lentils, but they hold their shape more. Watch your first try closely—they cook up differently.
- → What if I need it dairy-free?
No problem at all! Skip butter and switch to olive oil—same amount. For creaminess, stir in a little coconut milk at the end.
Blended potatoes make it thick too. Others like using tahini or mashed white beans. You won’t miss the dairy!
- → Out of stock? What now?
Easy fixes: Drop bouillon cubes or use powdered stock (1 spoon per water cup).
If that's out too, stir soy sauce and garlic into water for a quick flavor boost. Or just add dried herbs, extra garlic, and let the lentils shine on their own!
- → Can I freeze leftovers?
This dish freezes great! Let it cool, then portion it into bags or boxes with a little extra room for expansion.
Lasts up to 3 months in the freezer. Thaw in the fridge, then reheat it slowly on the stove. You might want to add a little water because it thickens up when frozen. Potatoes get softer but still taste awesome.
- → How can I boost the flavor?
Try these ideas: Add a bay leaf while it simmers. Toss in fresh thyme or rosemary (remove stems later).
Deglaze with wine before cooking veggies for depth. Sprinkle some smoked paprika for a smoky kick, or drop in a parmesan rind as it cooks. Finish with a shot of lemon juice or fresh parsley—taste and adjust as you go!
Conclusion
Love this dish? Try these ideas: Swap the potatoes for sweet potatoes, or turn it into a rustic veggie bake with breadcrumbs on top.
Looking for a silky version? Blend to make a creamy bowl of comfort!