Creamy and high in fiber, this lentil potato soup recipe is heartwarming and delicious on a cold day! Containing high protein lentils along with potatoes and vegetables, it is nutritious enough to have as a main meal for lunch or dinner. It also keeps well if you want to make a large pot to have ready to reheat throughout the week.
To make the lentil potato soup, you cook carrots and onion in olive oil before adding the lentils, potatoes, cloves, rosemary, salt, pepper, and water, and simmering the soup until everything is cooked through. Then, you make some crunchy croutons to use as a garnish by combining cubes of baguette with butter, garlic, parsley, salt, and pepper, before baking them in the oven. The seasoned croutons take the soup over the top!
What is Lentil Potato Soup?
Lentil potato soup is a creamy soup that includes green lentils, potatoes, and carrots. The green lentils break down into the soup, giving it a thick consistency. This soup also includes a garnish of croutons which are homemade and seasoned with parsley and garlic.
Pro Tips
- Sort through the lentils and discard any that are damaged before you use them.
- Keep the heat to around medium-low when you simmer the soup to prevent it from scorching.
- When making the croutons, you can turn them halfway through the cooking time to help them toast evenly.
- You can also use brown lentils if you don’t have green lentils on hand.
Frequently Asked Questions
What to Serve With Lentil Potato Soup?
While this soup can be served on its own, feel free to pair it with a beautiful green lettuce salad, or another type of refreshing salad like shaved fennel and parmesan or tomato salad.
Why Green Lentils?
There are several types of lentils but some types, like red or yellow lentils, break down quickly during the cooking process. Green lentils are particularly good for a soup recipe like this as they have a nutty flavor and will hold some of their shape while some will puree into the soup.
Can I Use Another Type of Lentil in This Soup?
Yes, you can! The best replacement would be brown lentils but you could really use any other type of lentil. Just keep in mind that if you use red or yellow lentils, the soup will have an even more pureed consistency than it does with green lentils.
How to Store Lentil Potato Soup
This lentil potato soup stores beautifully and will even taste better as it sits. You can store it in the fridge in a sealed container or pot that you can easily transfer to the stove to reheat. It should keep for up to 4 to 5 days. However, it will likely thicken as it sits so you may want to add extra water or stock to it to loosen it when reheating.
Ingredients
How to Make Lentil Potato Soup
Serve the soup garnished with the croutons.
For the soup, wash the lentils. Heat the olive oil in a pot and add the carrots and onions; allow them to cook for 5 minutes.
Add the lentils, potatoes, cloves, rosemary, salt, pepper, and rosemary and cover it with cold water. Allow it to cook for 50 to 60 minutes.
For the croutons, mix the baguette cubes with the butter, garlic, parsley, salt, and pepper. Arrange them on a baking sheet and bake them in a 350 F (180 C) oven for 10 to 15 minutes or until golden.
Serve the soup garnished with the croutons.
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