This Lentil Potato Soup makes your kitchen smell amazing. Full of good stuff like lentils, potatoes, carrots, and celery, it's the kind of soup that fills you up and keeps you warm. Best part? It's super easy to make any day of the week.
Why Make This Soup
You'll love this soup because it's filling but not heavy. Loads of veggies and lentils make it healthy too. Perfect when you want something hot and tasty without much work. Switch up the veggies based on what you've got. Even folks who don't like vegetable soup come back for more of this one.
What You Need
- Potatoes: 3 big ones, cut in chunks
- Carrots: 2 fat ones, sliced up
- Celery: 3 stalks, chopped small
- Garlic: 4 cloves, smashed up
- Onion: 1 big one, diced tiny
- Butter: 4 spoons (or oil works too)
- Green Lentils: 2 cups, picked clean
- Broth: 8 cups, chicken or veggie
- Salt and Pepper: Plenty to taste
- Bay Leaf: 1 or 2 for extra flavor
How to Make It
- Check lentils first:
- Pour lentils on counter. Pick out any stones or bad ones. Rinse real good in cold water.
- Cut everything up:
- Chop potatoes in bite-size chunks. Slice carrots same size as your pinky. Dice celery small. Chop onion tiny. Smash and chop garlic.
- Start cooking:
- Melt butter in your biggest pot. Medium heat. Drop in onions, celery, carrots. Cook 5 minutes till onions look clear.
- Add more stuff:
- Put in garlic. Stir 1 minute. Add potatoes, cleaned lentils. Dump in all the broth. Add bay leaf.
- Let it cook:
- Turn heat high till it bubbles. Turn down to low. Put lid on pot. Cook 45 minutes. Stir every 15 minutes so nothing sticks.
- Check it's done:
- Poke potato with fork - should go in easy. Try a lentil - should be soft, not crunchy.
- Make it right:
- Fish out bay leaf. Taste soup. Need salt? Add some. Want pepper? Put it in. Too thick? Add hot broth.
- Serve it up:
- Fill bowls while hot. Put extra salt and pepper on table. Some folks like hot sauce too.
Making It Perfect
Cut all veggies the same size - they'll cook even. Don't skip cleaning lentils or you might bite into rocks. Brown the onions good - makes soup taste better. Keep heat low once it's cooking or lentils get mushy. Stir from the bottom so nothing burns. Taste as you cook - that's how you know it's right.
Picking The Good Stuff
Get firm potatoes - soft ones fall apart. Pick bright orange carrots. Green lentils stay firm, red ones turn mushy. Fresh garlic works way better than the jar kind. If celery has leaves, throw them in - adds flavor. Clear broth makes prettier soup than cloudy stuff.
Fixing Problems
Soup too thin? Cook without the lid. Too thick? Add hot broth. Lentils still hard? Cook longer, add splash of hot water. Not enough flavor? Put in more salt bit by bit. Potatoes falling apart? Cut bigger next time. Bottom burning? Lower heat, stir more often.
Make It Your Way
Like it spicy? Add red pepper flakes. Want meat? Throw in ham chunks. Need it faster? Chop stuff smaller. Like it smooth? Mash some potatoes against pot side. Want it thicker? Smash more potatoes. Need extra veggies? Add what you got - soup's hard to mess up.
Saving Leftovers
Let soup cool 2 hours before putting in fridge. Keeps good 5 days. Gets thicker each day - that's normal. Add hot broth when warming up. Freezes great - fill containers only 3/4 full. Thaw in fridge overnight. Heat slow on stove, stir lots.
Frequently Asked Questions
- Can I use red lentils?
Yes, but they cook differently! Red lentils get soft in about 15 minutes (green take 30-40). They turn kind of mushy - makes the soup creamy without blending.
Add them later than brown ones or they'll disappear. Some folks mix both kinds - red ones make it thick, brown ones keep their shape. Just watch the pot close first time you try it since they cook so fast.
- How do I make it without dairy?
Easy fix! Skip the butter, use olive oil instead - same amount. Want it creamy? Add a splash of coconut milk at the end. Or blend up some potatoes right in the soup to make it thick.
Some people add a spoon of tahini - makes it rich and creamy. You could even use mashed white beans to thicken it up. The soup's just as good without any cream stuff!
- No stock? No problem?
Got a few options: Drop in a couple bouillon cubes with water. Or use the powder kind - about 1 spoon per cup of water.
No bouillon? Try soy sauce and garlic in water. Save veggie scraps in the freezer to make stock next time. Even just water works if you add extra herbs and garlic. The lentils add lots of flavor anyway!
- Does it freeze well?
This soup's perfect for freezing! Let it cool all the way first. Put it in boxes or bags - leave a little space on top for it to expand.
Good for 3 months in the freezer. When you want it, thaw in the fridge overnight. Heat it slow on the stove and stir now and then. Might need a splash of water if it's thick.
The potatoes get a bit softer but still taste great.
- Need more flavor?
So many ways to spice it up! Throw in a bay leaf while it cooks. Fresh thyme or rosemary are amazing - pull the stems out later.
A splash of wine with the veggies adds depth. Smoked paprika makes it rich and warm-tasting. Even a parmesan rind thrown in while cooking works magic.
At the end, try a squirt of lemon juice or a handful of fresh parsley. Just taste as you go!
Some More Ideas
Like this soup? Try these too: Make a thick veggie stew with the same stuff. Or bake it all in a pan for a crusty top.
Want it smooth? Blend it up for a creamy soup. Same good ingredients, whole new meals!