Lentil and Potato Soup

This Lentil and Potato Soup is hearty, comforting, and perfect for any occasion—from a cozy weeknight dinner to a dinner party appetizer. Packed with nutritious lentils, tender potatoes, and aromatic vegetables, this soup is adaptable to a variety of diets. Make it vegan by using vegetable broth and gluten-free by skipping or substituting the croutons.

Why You’ll Love This Recipe

• Nutritious and Filling: Rich in protein, fiber, and essential nutrients, this soup is a meal in itself.
• Versatile: Easily customizable for vegan or gluten-free diets.
• Comfort Food: Perfect for chilly days or when you need a warm, satisfying meal.
• Simple to Make: Minimal prep with straightforward instructions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Soup:

• 2 cups green lentils or small Italian brown lentils
• ¼ cup extra virgin olive oil, plus more for drizzling
• 4 to 6 garlic cloves, lightly crushed
• 1 large celery rib, finely diced
• 1 medium yellow onion, finely diced
• 1 small fennel bulb, finely diced
• 1 fresh or dried peperoncino (or a generous pinch of crushed red pepper)
• 3 thyme sprigs
• 1 bay leaf (fresh or dried)
• 1 teaspoon sea salt (or to taste)
• 1 medium yellow potato, peeled and cut into ½-inch cubes
• 4 cups vegetable broth (or chicken broth)
• 4 cups water

For the Croutons (Optional):

• 2 cups cubed bread (½-inch cubes)
• 2 tablespoons extra virgin olive oil
• Kosher salt
• Black pepper

Directions

Prepare the Lentils

1. Rinse the lentils thoroughly in a fine mesh strainer, picking out any tiny stones or debris. Set aside.
2. If making croutons, preheat the oven to 400°F.

Sauté the Aromatics

3. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-low heat.
4. Stir in the garlic, celery, onion, fennel, chili pepper, thyme sprigs, and bay leaf.
5. Cook for about 7 minutes, or until the vegetables are softened and fragrant. Season with sea salt.

Add Potatoes and Lentils

6. Add the diced potatoes and stir to coat them with oil. Pour in 1 cup of broth and bring to a simmer over medium heat.
7. Partially cover and simmer for 10 minutes, or until the potatoes begin to soften. Stir in the rinsed lentils.

Add Broth and Simmer

8. Pour in the remaining 3 cups of broth and 4 cups of water.
9. Mash some of the softened potatoes against the side of the pot with a spoon to help thicken the soup.
10. Bring the soup to a boil over high heat, then reduce the heat to low, partially cover, and simmer gently for 45 minutes, or until the lentils are tender.

Make the Croutons (Optional)

11. Toss the bread cubes with 2 tablespoons olive oil in a bowl. Season with salt and pepper.
12. Spread on a baking sheet and bake for 15 minutes, or until evenly browned and crisp.

Serve

13. Remove the soup from heat. Discard the thyme sprigs, bay leaf, and chili pepper (or mash the garlic cloves into the soup if desired).
14. Ladle the soup into bowls, drizzle with olive oil, and top with croutons if using.

Servings and Timing

• Yield: Serves 6
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes

Variations

• Vegan: Use vegetable broth and skip the croutons or use gluten-free bread.
• Spicy: Add extra chili flakes or a dash of hot sauce for more heat.
• Add Greens: Stir in spinach or kale during the last 10 minutes of cooking.
• Herbal Notes: Use rosemary or parsley in place of thyme for a different flavor.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Freeze in portioned containers for up to 2 months. Thaw and reheat on the stovetop.
• Reheating: Warm over medium heat on the stove or in the microwave until heated through.

FAQs

1. Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and will result in a creamier soup. Adjust cooking time accordingly.

2. How do I make the soup thicker?

Mash more potatoes or lentils against the pot, or blend a portion of the soup.

3. Can I add meat?

Yes, diced sausage or shredded chicken would pair well with the flavors in this soup.

4. What can I substitute for fennel?

Use an additional celery rib or diced leek for a similar flavor profile.

5. Can I skip the croutons?

Yes, the soup is hearty and delicious on its own.

6. How do I adjust the seasoning?

Taste the soup near the end of cooking and adjust the salt and pepper to your preference.

7. Can I make this soup in advance?

Yes, it tastes even better the next day as the flavors meld.

8. Can I add other vegetables?

Absolutely! Carrots, parsnips, or zucchini would work well in this soup.

9. Can I use canned lentils?

Yes, but reduce the cooking time as canned lentils are already cooked.

10. What pairs well with this soup?

Serve with a side of crusty bread, a fresh salad, or a simple antipasto platter.

Conclusion

This Lentil and Potato Soup is a hearty, satisfying dish perfect for any occasion. With its rich flavors, simple ingredients, and versatility, it’s a must-have in your recipe collection. Customize it to your liking, and enjoy the comforting warmth of this Italian-inspired soup!

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