Lentil with Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
2 large carrots, chopped
2 stalks celery, chopped
2 cups dried brown lentils
2 15 oz. cans diced petit tomatoes
2 medium sized potatoes, peeled and diced into 1/2" pieces (Yukon gold if possible)
8 cups low sodium chicken stock or broth
2 tsp. paprika sweet or mild (or 1 tsp smoky)
1 Tbsp. fresh chopped thyme or 1/4 tsp dry (optional)
1 tsp. ground cumin
1/4 cup fresh parsley
Salt and Pepper to taste.
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Directions: |
Directions:1. Heat oil in large saucepan or pot over low-med heat. Cook onion until transparent. Then add the garlic and cook until fragrant (1 min). Add carrot and celery and cook until softened (about 8 minutes).
2. Mix the lentils through the flavors in the pot, allowing them to cook for a couple of minutes, while stirring occasionally. (recipe says you can add in 1 tablespoon extra oil if needed)
3. Add in the tomatoes and cook about 3 minutes; then add in the potatoes and cook further for 4-5 minutes.
4. Mix in all the remaining ingredients except salt and pepper. Increase heat and bring to a simmer while stirring occasionally to prevent sticking.
5. When the soup has been simmering 2-3 minutes, reduce to low, cover with lid and simmer 40-50 minutes.
6. To thicken soup, use potato masher, pressing down 3-4 times through the soup until desired thickness reached. I use a stick blender and pulse 2-3 times for thickness I want. Season with salt and pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: Hearty and filling lentil soup that is thick and loaded with healthy vegetables. Very simple to make. Tastes even better the 2nd day. I cut the recipe in half for just one person but there is plenty for two. I keep the quantity of carrots, celery and potatoes the same because I like lots of veggies. I use the 32 oz box of chicken broth.
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