Picture a steaming bowl of Potato Lentil Soup, where the aroma of cumin and coriander mingles with the earthy scent of potatoes.
This Mediterranean delight is incredibly easy to prepare, offering warmth and comfort with every spoonful.
Watch as humble ingredients like lentils and potatoes transform into a hearty, soul-soothing meal.
Let’s bring this cozy, flavorful dish to life and savor its simple pleasures together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cubed
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
Here’s a timeline to effectively manage your time while preparing and cooking Potato Lentil Soup, including a few minutes for reading and preparation:
Timeline for Potato Lentil Soup
- 0-5 minutes:
- Reading Time: Quickly read through the entire recipe and instructions to familiarize yourself with the process and ingredients needed.
- 5-15 minutes:
- Prep Work:
- Dice the onion.
- Mince the garlic.
- Peel and cube the potatoes.
- Rinse the lentils.
- 15-20 minutes:
- Start Cooking:
- Heat olive oil in the large pot over medium heat.
- Add diced onion and minced garlic, sauté until the onion is translucent (about 5 minutes).
- 20-25 minutes:
- Add Main Ingredients:
- Stir in cubed potatoes and lentils.
- Pour in vegetable broth and bring to a boil.
- 25-55 minutes:
- Simmering:
- Reduce heat to low, cover, and simmer for 30 minutes.
- During this time, measure out spices (ground cumin, ground coriander, salt, and black pepper) and chop fresh parsley.
- 55-65 minutes:
- Final Cooking Steps:
- Add the spices (cumin, coriander, salt, and pepper).
- Simmer for an additional 10 minutes until potatoes and lentils are tender.
- 65-70 minutes:
- Finishing Touches:
- Stir in lemon juice and chopped parsley.
- Remove from heat and let the soup rest for 5 minutes before serving.
This timeline guarantees you stay organized and efficient, allowing you to prepare a delicious Potato Lentil Soup with minimal stress. Enjoy your cooking!
Recipe Instructions
Heat olive oil in the large pot over medium heat.
Add diced onion and minced garlic, sauté until the onion is translucent.
Stir in cubed potatoes and lentils.
Pour in vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes.
Add ground cumin, ground coriander, salt, and black pepper.
Simmer for an additional 10 minutes until potatoes and lentils are tender.
Stir in lemon juice and chopped parsley.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: A warm slice of crusty bread complements the soup’s hearty texture and is perfect for dipping.
- Green Salad: A fresh green salad with a light vinaigrette adds a crisp, invigorating contrast to the soup’s rich flavors.
- Grilled Cheese Sandwich: Pairing the soup with a grilled cheese sandwich creates a comforting and filling meal.
- Rice Pilaf: Serving the soup alongside rice pilaf adds an extra layer of flavor and makes the meal more substantial.
- Roasted Vegetables: Roasted seasonal vegetables can enhance the soup’s nutritional value and offer a variety of textures.
Storage
For storing Potato Lentil Soup, let it cool.
Then refrigerate in an airtight container for up to 3 days.
Freeze leftovers for up to 3 months.
Reheat gently before serving.
Freezing
Allow the Potato Lentil Soup to cool completely before transferring it to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw and reheat thoroughly before serving.
Reheating
To reheat Potato Lentil Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, in short intervals.
Stir in between for even heating.
Final Thoughts
Potato Lentil Soup is a hearty and nutritious dish that’s both satisfying and simple to prepare.
The combination of potatoes and lentils provides a rich source of fiber and protein, making it an excellent choice for a main course.
With a Mediterranean flair, the flavors of cumin, coriander, and lemon juice come together beautifully to create a harmonious taste.
This soup isn’t only delicious but also versatile. Feel free to customize it with additional herbs or spices to suit your preference.
Remember to take the time to let the soup rest before serving, allowing the flavors to meld together for the perfect bowl of comfort.
Enjoy this delightful and wholesome meal with your loved ones, and savor the warmth and goodness it brings.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can substitute sweet potatoes for regular potatoes. Use the same quantity, 2 medium-sized, peeled, and cubed. Sweet potatoes may cook slightly faster, so check tenderness after 20 minutes during simmering. Adjust seasoning for sweetness balance.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s vegan. You use olive oil instead of butter and vegetable broth replaces any meat stock. Just make certain no animal-derived additives in your broth. The soup’s plant-based ingredients align perfectly with vegan dietary requirements.
How Can I Make the Soup Thicker?
To thicken the soup, blend half of it with an immersion blender for a creamy texture. Alternatively, mash some potatoes before adding them back. You can also stir in 1-2 tablespoons of flour or cornstarch slurry.
What Can I Serve Alongside This Soup for a Complete Meal?
Pair your soup with crusty whole grain bread for texture. Add a side salad with 50 grams of mixed greens, 10 grams of feta cheese, and 15 milliliters of balsamic vinaigrette for a balanced, complete meal.
Can I Substitute Lentils With Another Type of Legume?
You can substitute lentils with 1 cup of chickpeas or split peas. Adjust the cooking time, as chickpeas may require 45 minutes, while split peas may need 30 minutes. Make certain they’re soaked overnight to reduce cooking time.
Potato Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and cubed
- 1 cup lentils rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in the large pot over medium heat.
- Add diced onion and minced garlic, sauté until the onion is translucent.
- Stir in cubed potatoes and lentils.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes.
- Add ground cumin, ground coriander, salt, and black pepper.
- Simmer for an additional 10 minutes until potatoes and lentils are tender.
- Stir in lemon juice and chopped parsley.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
