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Hearty Lentil and Potato Soup

A comforting bowl of hearty lentil and potato soup, packed with wholesome ingredients and perfect for any cozy occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried green lentils Rinse thoroughly under cold water before using.
  • 3 cups vegetable broth Low-sodium broth or homemade for richer flavor.
  • 2 cups water Adjust based on desired consistency.
  • 1 onion, diced Sweet onion works best for a more profound flavor.
  • 2 carrots, diced Choose vibrant, fresh carrots for sweetness and color.
  • 2 celery stalks, diced Adds a lovely base flavor.
  • 3 cloves garlic, minced Fresh garlic gives an aromatic kick.
  • 2 potatoes, diced Russet or Yukon gold are excellent choices.
  • 1 teaspoon dried thyme Herby note; can replace with fresh thyme.
  • 1 teaspoon paprika Smoked paprika offers a different flair.
  • Salt and pepper to taste Adjust based on your preference.
  • 2 tablespoons olive oil Use good quality extra virgin olive oil.

Method
 

Preparation
  1. Rinse the lentils in a fine-mesh strainer under cold water to remove any debris.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the diced potatoes, dried thyme, paprika, salt, and pepper. Mix well and let the flavors marry for a minute.
  5. Pour in the vegetable broth and water, stirring well. Bring to a boil.
  6. Once boiling, reduce the heat to low. Cover the pot and simmer for 20-25 minutes.
  7. Taste and adjust the seasoning as needed.
  8. Ladle generous portions into bowls and serve hot.

Notes

Store soup in an airtight container for up to 5 days in the fridge. For freezing, cool completely and transfer to freezer-safe containers.