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Hearty Lentil and Potato Soup for Comforting Dinners

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This Hearty Lentil and Potato Soup is a comforting and nutritious choice for dinner.

Ingredients

Scale
  • 1 1/2 cupsdried brown or green lentils
  • 3mediumpotatoes, diced
  • 8 cupsvegetable broth (low-sodium)
  • 1largeonion, diced
  • 2huge carrots, chopped
  • 2celery stalks, cut into pieces
  • 3clovesof garlic, chopped
  • 1can (14.5 OZ)diced tomatoes
  • 2 tablespoonsolive oil
  • 1 teaspoonground cumin
  • 1 teaspoonsmokey paprika
  • 1/2 teaspoondried thyme
  • 1/2 teaspoondried rosemary
  • Salt and black pepper to taste
  • 2 cupsfresh spinach or kale (optional)
  • Flakes of red pepper(optional)
  • Fresh cilantro or parsley(for garnish)

Instructions

  1. Start by rinsing the lentils in cold water until the water runs clear. This step is crucial to remove any impurities and debris. Next, dice your potatoes, onion, carrots, and celery into bite-sized pieces. Finally, mince the garlic cloves to release their aromatic flavor, which will form the base of your soup.
  2. In a large pot, heat the olive oil over medium flame. Once hot, add the diced onions, carrots, celery, and chopped garlic. Sauté the mixture for about 5-7 minutes until the onions become translucent and the garlic softens, releasing its enticing aroma. This step is vital for building flavor in your soup.
  3. After sautéing the vegetables, introduce the lentils and diced potatoes into the pot. Stir well and allow them to cook together for about two minutes. This helps the ingredients marry and deepens the flavors in your soup.
  4. Next, pour in the vegetable broth and add the canned diced tomatoes along with the spices: cumin, smoked paprika, rosemary, thyme, salt, and black pepper. Stir the mixture well to combine all the ingredients. Bring it to a boil over high heat, allowing the flavors to start blending.
  5. Once boiling, reduce the heat to a low simmer. Cover the pot with a lid and let the soup cook for approximately 30 to 45 minutes. Stir occasionally to ensure the lentils and potatoes cook evenly and don’t stick to the bottom of the pot. You’ll know it’s ready when both lentils and potatoes are tender and fully cooked.
  6. In the last five minutes of cooking, incorporate the fresh spinach or kale if you’re using it. This adds vibrant color and boosts the nutritional content of your soup without overpowering the existing flavors. Stir well to combine, allowing them to wilt slightly before serving.
  7. Before serving, taste the soup and adjust the seasoning with additional salt, pepper, or a splash of lemon juice if desired. Serve hot, garnished with freshly chopped parsley or cilantro for an extra burst of flavor.

Notes

For a thicker soup, blend a portion of it after cooking and mix it back in. If you’d like a smokier flavor, consider adding a chipotle in adobo or a dash of liquid smoke.

Nutrition

Find it online: https://mykitchenstorie.com/hearty-lentil-and-potato-soup-for-comforting-dinne/