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- 1 cup green or brown lentils - 2 medium potatoes, peeled and diced - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups vegetable broth - Additional spices and seasonings The ingredients in this soup create a warm and filling dish. Lentils are the star. They add protein and fiber. Potatoes make it hearty. Each vegetable adds its own flavor and texture. - High in fiber and protein - Low-calorie meal option - Rich in vitamins and minerals This soup is not just tasty; it’s also good for you. Lentils provide a lot of fiber. Fiber helps with digestion and keeps you full. The potatoes add vitamins and minerals. This meal is low in calories, making it a smart choice. - Large pot or Dutch oven - Cutting board and knife - Measuring cups and spoons You need just a few simple tools to make this soup. A large pot lets you cook everything in one place. A cutting board and a knife help you chop the veggies. Measuring cups and spoons ensure you get the right amounts. If you want to dive deeper into making this soup, check out the Full Recipe. To start, gather your fresh veggies. First, chop the onion, carrots, and celery. Aim for small, even pieces. This helps them cook well. Next, wash and peel the potatoes. Dice them into cubes, around one inch each. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté them for about 5-7 minutes. You want them soft and fragrant. Then, stir in the garlic, cumin, and smoked paprika. Cook for another 1-2 minutes. The spices will give your soup a lovely aroma. Now, it’s time to add the star ingredients. Toss in the diced potatoes and rinsed lentils. Stir everything together. Pour in the vegetable broth and add the bay leaf. Bring this mixture to a boil. Once it boils, reduce the heat. Let it simmer uncovered for 25-30 minutes. To check for tenderness, try a potato and a lentil. They should be soft and easy to mash. If they are not, give them a few more minutes. After cooking, remove the bay leaf. Next, stir in the chopped kale. Cook for an additional 5 minutes. This will wilt the kale and make it tender. Now, season your soup with salt and pepper to taste. For a bright finish, add the lemon juice. This will enhance all the flavors. Serve hot in bowls. You can top it with extra kale or a sprinkle of pepper. Enjoy your Hearty Lentil Potato Soup as a warm, nutritious meal. For the complete recipe, check out the Full Recipe section. To make this soup shine, adjust the seasonings. I often add more cumin for warmth. A pinch of cayenne pepper can bring a nice kick. Balancing the soup’s acidity is key. Squeeze in lemon juice just before serving. This brightens the dish and adds a fresh taste. You can cook this soup on the stovetop or in a slow cooker. The stovetop gives you nice control over cooking times. If you use a slow cooker, set it on low for about 6-8 hours. For a quick option, a pressure cooker works great. It can cut cooking time down to about 15 minutes. Always rinse lentils before using them. This removes dirt and ensures they cook evenly. For potatoes, cut them into even pieces. This helps them cook at the same rate. If you want firm potatoes, add them later in the cooking process. This keeps them from turning mushy. If you'd like to see the complete process and ingredients, check out the Full Recipe. {{image_2}} You can easily make this soup vegan. Just skip any dairy toppings. You might want to try vegan yogurt or avocado on top. For gluten-free options, this recipe is already safe. All the ingredients come from plants. Just check your broth to ensure it is gluten-free. Feel free to swap out the potatoes. Sweet potatoes add a nice touch. They bring a bit of sweetness and nutrition. You can also mix in other veggies like zucchini or bell peppers. For more heat, try adding chili peppers. A little spice can make the soup more exciting. Pairing this soup with bread or crackers is a great idea. A slice of crusty bread adds a nice crunch. You can also serve it with a side salad for extra freshness. If you want to dress up your soup, add toppings. Fresh herbs like parsley or cilantro work well. A dollop of yogurt can add creaminess too. For a fun twist, squeeze a bit of lemon juice on top. It brightens the flavors and makes each bite pop. For the complete recipe, check out the Full Recipe section. You can keep this soup in the fridge for about five days. Use an airtight container to keep it fresh. Glass jars or plastic containers work well. Make sure to let the soup cool before sealing it up. If you want to freeze the soup, let it cool first. Pour it into freezer-safe bags or containers. Leave some space for the soup to expand. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat for the best texture. Stir it often to avoid sticking. You can make this soup ahead of time for easy meals. Cook a big batch and store it in the fridge or freezer. Portion it into single servings for quick lunches. Just grab a container in the morning, and you're set! This soup is filling and tasty, making it a great choice for meal prep. Find the full recipe to get started! Yes, you can make Hearty Lentil Potato Soup ahead of time. It stores well in the fridge. I recommend cooling it first, then placing it in an airtight container. It will stay fresh for about 4-5 days. This soup also tastes better the next day as flavors meld together. If you need a substitute for lentils, chickpeas work great. They add a similar texture. You can also use split peas or beans. They will change the flavor slightly, but the soup will still be tasty. Absolutely! Hearty Lentil Potato Soup is perfect for meal prep. You can portion it out in containers for easy lunches or dinners. It reheats well in the microwave or on the stove. To spice up your soup, add red pepper flakes or diced jalapeños. You can also stir in some hot sauce at the end. Adjust the amount to your taste. Start with a little, then add more if you like heat. This soup pairs well with crusty bread or a simple salad. You might enjoy it with a side of roasted vegetables too. A dollop of yogurt or a sprinkle of fresh herbs can add nice flavor and color. This blog post showed you how to make a tasty lentil potato soup. We covered key ingredients, cooking steps, and helpful tips. You learned about the health benefits and how to store your soup. Remember, you can easily customize it with different veggies or spices. This soup is great for meal prep and sharing with friends. Enjoy the warmth and flavor of this meal!

Hearty Lentil Potato Soup

Warm up with this delicious Hearty Lentil Potato Soup that's packed with flavor and nutrition! Perfect for chilly nights, this comforting bowl combines tender lentils and potatoes with fresh veggies and vibrant spices. In just 45 minutes, you'll have a wholesome meal that's easy to make and even better to enjoy. Click through to explore the full recipe and discover how to whip up this delightful soup today!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 medium potatoes, peeled and diced

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

1 tablespoon olive oil

Salt and pepper to taste

2 cups kale, chopped (or spinach)

Juice of 1 lemon (for finishing)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

    Stir in the minced garlic, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.

      Add the diced potatoes and rinsed lentils to the pot, stirring everything together.

        Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils and potatoes are tender.

          Once cooked, remove the bay leaf. Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.

            Season the soup with salt and pepper to taste, and add the lemon juice to brighten the flavors.

              Serve hot, garnished with extra pieces of kale or a sprinkle of black pepper if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6