Lentil potato soup is a hearty and nutritious dish made by simmering lentils and potatoes with various vegetables, herbs, and spices. It’s often flavoured with garlic, onions, carrots, and sometimes tomatoes, creating a rich and flavorful broth. The lentils provide protein and fibre, while the potatoes add creaminess and texture to the soup. This comforting meal is perfect for colder weather and can be made in various ways depending on regional or personal preferences. Here’s a simple recipe for lentil potato soup:
Ingredients:
- 1 cup lentils (red or green)
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (optional)
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions:
Prepare the ingredients: Rinse the lentils thoroughly. Peel and chop the potatoes, carrots, and onion and garlic.
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté for 2-3 minutes until softened and fragrant. Add the carrots and cook for another 5 minutes.
Add the lentils and potatoes: Stir in the lentils, potatoes, ground cumin, and turmeric (if using). Mix well.
Add the liquids: Pour in the vegetable or chicken broth and add the canned tomatoes (if using). Stir everything together.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
- Season to taste: Taste the soup and add salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired. Enjoy with crusty bread for a complete meal!
This soup can also be blended for a smoother texture or left chunky, depending on your preference. It’s filling, warming, and packed with nutrients!