Description
Enjoy the hearty and comforting flavors of Lentil and Potato Soup, a versatile dish perfect for cozy dinners or as an elegant appetizer. Packed with wholesome lentils, aromatic vegetables, and tender potatoes, this soup is naturally gluten-free and easily made vegan.
Ingredients
Units
Scale
Lentil and Potato Soup Recipe
SEO Optimized Description
Enjoy the hearty and comforting flavors of Lentil and Potato Soup, a versatile dish perfect for cozy dinners or as an elegant appetizer. Packed with wholesome lentils, aromatic vegetables, and tender potatoes, this soup is naturally gluten-free and easily made vegan.
Ingredients:
For the Soup:
- 2 cups green lentils or small Italian brown lentils
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 4 to 6 large 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 tsp sea salt (or to taste)
- 1 medium yellow potato, peeled and cut into 1/2-inch cubes
- 4 cups vegetable broth (or chicken broth)
- 4 cups water
For the Croutons (Optional):
- 2 cups cubed bread (1/2 inch cubes)
- 2 tbsp extra virgin olive oil
- Kosher salt
- Black pepper
Instructions
1. Prepare Ingredients:
- Rinse lentils thoroughly in a fine mesh strainer, discarding debris.
- If making croutons, preheat oven to 400°F.
2. Sauté Aromatics:
- Heat olive oil in a Dutch oven over medium-low heat.
- Add garlic, celery, onion, fennel, chili pepper, thyme, and bay leaf.
- Cook for about 7 minutes until vegetables soften and become fragrant.
- Season with salt.
3. Add Potatoes and Lentils:
- Stir in the potatoes, coating them with oil.
- Add 1 cup of broth, simmer over medium heat, and cover partially.
- Cook for 10 minutes, then stir in lentils.
4. Simmer Soup:
- Pour in remaining broth and water.
- Mash some softened potatoes against the pot to thicken the soup.
- Bring to a boil, reduce heat, and simmer partially covered for 45 minutes, until lentils are tender.
5. Make Croutons (Optional):
- Toss bread cubes with olive oil, salt, and pepper.
- Bake for 15 minutes or until browned and crisp.
6. Serve:
- Remove thyme, bay leaf, and chili pepper (or mash garlic for added flavor).
- Ladle soup into bowls, drizzle with olive oil, and garnish with croutons.
Notes
- Substitute chicken broth for vegetable broth for a richer flavor.
- Skip croutons or use gluten-free bread for a gluten-free version.
- Soup thickens as it cools; add water or broth when reheating if needed.
