Lentil Potato Soup is my new FAVE soup!

Okay, brace yourself. I’m going to say something I never thought I’d say... My current “FAVE” soup is Lentil Potato Soup!”  Oh my!  That shocks me, as I’ve never been much of a lentil soup fanBut, it’s very strange somehow in a magical sort of way, humble ingredients ~ onion, celery, garlic, thyme, oregano, carrots, red lentils, potatoes and broth do make the loveliest soup.  

Now, you could call this lentil soup a stew since it is loaded with a ton of vegetables and you can almost eat it with a fork.   However, a SPOON is distinctly the better utensil to use, since you won’t want to leave one drop of your Lentil Potato Soup remaining in your bowl.  

Lentil Potato Soup
Hearty, healthy and satisfying, gluten and dairy-free Lentil Potato Soup is delicious and easy-to-makeAnd if you make this soup with vegetable broth instead of chicken broth, it is perfect to serve to all your vegan friends and family.

8 – 10 servings

3 tablespoons olive oil
1/2 large yellow onion, diced
2 stalks celery (including tops), diced or sliced
7 cloves of garlic, sliced  or coarsely chopped
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/2 teaspoon dried red chile flakes (optional)
1 bay leaf
1 cup red lentils
3 tablespoons tomato paste
3 carrots, peeled and diced or sliced
6 cups chicken broth  (or vegetable broth for vegan soup)
3 Yukon Gold Potatoes, diced, sliced or cut into chunks
Salt and pepper to taste

  1. Over medium-high heat, cook the onion, celery and garlic in the olive oil, stirring constantly, until the onion is limp and starting to turn golden brown.  Reduce heat to medium, add the thyme, oregano, red chile flakes and bay leaf; stir for one minute.  Add the lentils, stir for one minute.  
  2. Add the tomato paste, stir constantly for approximately two minutes or just until the tomato paste starts to get a little darker in color(You are caramelizing the sugars in the tomato paste which will give the soup great flavor.)
  3.  Stir in the carrots and broth.  Return heat to medium high and let soup just come to a boil.  Cover and reduce heat to low, cook for 30 minutes.  
  4. Add the diced potato, turn heat to medium-high; when the soup comes to a gentle boil, turn the heat to low.  Cover and cook for 5-10 more minutes, just until the potato is done.  Taste the soup and season to taste with salt and pepper.  Yum!

 

How to Make Lentil Potato Soup 
the “Speedy-Quick” Way 
If you have “no time at all” here is a quick & easy method of making this soup.  The “Speedy Quick” Lentil Potato Soup will not have the depth of flavor, and is a bit thinner than soup made by my first method; but it still tastes MARVELOUS! 
  • Simply throw everything in a pot, except for the potatoes.  Stir. Bring the soup to a boil on med-high heat.  As soon as it comes to a boil, put the lid on and turn the heat to low; cook for 30 minutes.  
  • Add the diced potato, turn heat to medium-high; when the soup comes to a gentle boil, turn the heat to low.  Cover and cook for 5-10 more minutes, just until the potato is done.  Taste the soup and season to taste with salt and pepper.  

 

Hallelujah!  Your soup is ready! Enjoy!

 

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