- lentils 250 grams
- Potatoes 600 grams
- Carrots 2
- Onion ½
- Celery 1
- Cloves 3
- Extra-virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
The lentils and potatoes soup is a pleasant and tasty warm dish, perfect especially in winter. The preparation of this recipe is very simple and involves the use of just a few ingredients; you can choose both dried lentils, to be soaked first, and canned lentils, preferably in a glass jar. An invigorating and nutritious vegetarian dish, a classic of winter comfort food, which also serves to purify after excesses at the table. A versatile recipe, to be served with toasted bread croutons, or to be enriched with pasta, rice or other cereals; in this case, it can also be considered a single dish. Perfect for the evening, in the warmth at home, but also ideal to take to the office, in its pasta-free version, because it is also excellent when warm. So let’s see how to prepare a great soup with lentils and potatoes.
How to make Lentils and Potatoes Soup
Coarsely cut the potatoes, the peeled carrots, the peeled onion and the celery stick already washed, removing the part of the leaves (1).
Put everything in a pan, sprinkling with extra virgin olive oil; then let the potatoes and vegetables brown (2).
Then add the previously washed lentils and plenty of hot water (3).
Inside a tea infuser add rosemary and 3 cloves, cover with the lid and let the lentils cook for about 40-45 minutes, always checking that it is not too dry (4).
Season with salt and pepper, serve the lentil and potato soup hot garnished with extra virgin olive oil and fresh rosemary (5).
How to store Lentils and Potatoes Soup
The soup with lentils and potatoes can be preserved in the refrigerator for 36 hours, in a hermetically sealed container; this soup can be also eaten the next day as a condiment for pasta, cooking it directly inside the pre-heated soup. Alternatively, the soup can be preserved in the freezer and eaten when needed.