Lentil Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Dried green or brown lentils, sorted and rinsed
02 -
Yukon Gold or red potatoes, cut into 1/2-inch pieces
03 -
Fresh carrots, chopped
04 -
Celery stalks, chopped
05 -
Fresh onions, diced
06 -
Fresh garlic cloves, minced
→ Seasonings & Liquids
07 -
High-quality vegetable broth
08 -
Dried thyme
09 -
Dried oregano
10 -
Olive oil
11 -
Salt and pepper to taste
→ Optional Additions
12 -
Fresh herbs for garnish
13 -
Leafy greens (spinach or kale)
# Instructions:
01 -
Sort through lentils to remove debris and rinse thoroughly under cold water. Dice potatoes into uniform 1/2-inch pieces and chop all vegetables into similar sizes for even cooking.
02 -
Heat a Dutch oven over medium heat and warm olive oil. Add onions, carrots, and celery, sautéing until softened. Add minced garlic and cook until fragrant.
03 -
Season with salt and pepper, then stir in dried thyme and oregano. Let the herbs bloom in the oil for 30 seconds to release their flavors.
04 -
Add the rinsed lentils and diced potatoes, stirring to coat with oil and herbs. Pour in warm vegetable broth and bring to a gentle boil. Reduce heat to maintain a steady simmer and cover partially with lid.
05 -
Simmer for 25-30 minutes, checking lentils and potatoes for tenderness. Adjust seasoning to taste and add more broth if needed for desired consistency. Stir in fresh herbs if using.
# Notes:
01 -
Don't add salt until lentils are tender to prevent them from becoming tough
02 -
The soup will naturally thicken as it cools
03 -
Avoid excessive stirring to maintain potato texture
04 -
Flavors improve after resting for a day in the refrigerator