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This rustic lentil and potato soup combines earthy legumes with creamy potatoes in a rich, aromatic broth. Each spoonful delivers warmth and comfort through perfectly tender lentils and velvety potatoes. The natural potato starch creates an irresistibly thick consistency while aromatic herbs infuse the broth with classic flavors.
The key to this soup's silky texture lies in allowing the potatoes to slowly release their starch while simmering. This patient approach creates the rich, velvety broth that makes this recipe truly special. The enticing aroma of herbs and vegetables fills the kitchen as it cooks.
Essential Ingredients
- Dried lentils: Sort carefully to remove any debris
- Garlic: Choose fresh, firm cloves
- Yellow onions: For foundational savory flavor
- Carrots: Select firm, bright orange ones
- Tomato paste: Adds rich umami depth
- Yukon Gold potatoes: Their buttery texture is ideal
- Fresh thyme: Brings bright herbal notes
- Dried oregano: Provides classic Mediterranean flavor
Preparation Steps
- Prep Work:
- Dice onions evenly, mince garlic finely, cut carrots uniformly for consistent cooking.
- Starting the Soup:
- Heat oil in heavy pot, sauté onions until translucent before adding garlic.
- Building Flavor:
- Cook tomato paste until darkened, incorporate herbs gradually.
- Final Cooking:
- Maintain gentle simmer, stir occasionally, check potato doneness with fork.
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A finishing touch of apple cider vinegar brightens all the flavors and adds subtle complexity. This traditional technique proves essential for balancing the earthy notes of the lentils and potatoes.
Serving Suggestions
Serve alongside crusty bread for dipping. A simple green salad with citrus dressing provides fresh contrast. Optional toppings include plant-based sour cream and fresh herbs.
Recipe Variations
Add fresh greens near the end of cooking, incorporate roasted peppers for smokiness, or include summer vegetables for a seasonal twist.
Storage Instructions
Cool completely before refrigerating in sealed containers for up to 5 days. When freezing, leave expansion space and use within 3 months. Thaw in refrigerator overnight.
Reheating Guide
Reheat gently on stovetop, adding water as needed to adjust consistency. Avoid vigorous boiling to maintain proper texture.
Seasonal Notes
Adapt to summer with fresh herbs and tomatoes. For winter, increase warming spices and add extra root vegetables.
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This hearty soup delivers perfect texture through tender lentils and creamy potatoes in every spoonful. The combination creates a satisfying meal that's both nourishing and delicious, suitable for casual family dinners or entertaining guests.
Frequently Asked Questions
- → How long can I store this soup in the fridge?
- You can keep the soup fresh in a sealed container in the fridge for up to 5 days.
- → Which type of lentils works best?
- Green or brown lentils are ideal since they stay firm when cooked. Red lentils, however, tend to break down and become too soft.
- → How can I make this soup more flavorful?
- You could toss in some smoked paprika, fresh rosemary, or even bay leaves. For an extra kick, add lemon juice just before eating!
- → Can I freeze this soup?
- Yes, it freezes wonderfully for up to 3 months. Just let it cool before transferring to airtight, freezer-safe containers.
- → Can I replace water with broth?
- Definitely! Using vegetable or chicken broth instead of water will deepen the flavors.