What kind of lentils should I use for this soup?

As I mentioned in the Ingredient notes section above, I use brown lentils to make this lentil and potato soup. Brown lentils are the "typical" dried lentil you will find in most American grocery stores. Brown lentils work well in soups because they hold their shape somewhat (meaning, they don't totally break down into mush), yet still become soft and tender in the soup. If you like, you can also use green lentils ; they have a very similar texture and cook time as brown lentils. For more info, check out this breakdown of the main categories of lentils and their ideal uses .

What kind of potatoes should I use for this soup?

There are two main types of potatoes - waxy and floury . Waxy are thin-skinned and hold their shape well after cooking, and floury potatoes have a thicker skin and get nice and fluffy inside after cooking (think your classic russet baked potato!). Because their flesh stays more intact after cooking, waxy potatoes work well in soups like this where the chunks are meant to be separate (as opposed to a blended soup for example). And, because they have thin skins, there is no need to peel them before adding them to the soup, saving you a lot of prep time! Examples of waxy potatoes include red potatoes, new potatoes, and fingerling potatoes. Here is a great article that talks more about waxy potatoes . In addition to waxy potatoes, you can also use yellow potatoes here (similar types may be labeled as Yukon gold or gold potatoes ). Yellow potatoes are in between waxy and floury, making this a great all-purpose potato!

How do I serve lentil potato soup?

Here are some flavorful garnish ideas for this lentil potato soup: a dollop of Greek yogurt or sour cream (this is obviously not vegan, so if you want to keep the soup vegan of course skip this one!); cilantro or parsley leaves , a sprinkle of red pepper flakes , a sprinkle of cracked black pepper , and/or a wedge of lemon . To serve alongside the soup, try a loaf of crusty bread, crackers, or breadsticks for dipping. You can also serve it with a green side salad or a side of steamed or sautéed veggies . Or, for more protein, you can enjoy a cup of the soup paired with a serving of grilled fish or chicken breast .

How do I store leftovers? Can I freeze the soup?

You can store leftovers in the fridge, in a tightly sealed container, for 3 - 4 days . If you want to keep the soup for longer than 3 - 4 days, you can store it in the freezer. But, be aware that the texture of the potatoes will break down some after a stay in the freezer. If you don't mind that, then go ahead and freeze the soup in airtight sealed food storage containers, leaving enough room at the top for the liquid to expand as it freezes. The soup will keep in the freezer for 2 - 3 months .

Lentil Potato Souprn

Name: Lentil Potato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups (295 g) dried brown or green lentils (picked through, rinsed, and drained); 20 ounces (567 g) potatoes; about 4 cups when cut into 1 inch (2.5 cm) cubes (see note 1); 2 cups (227 g) chopped onion (from about 2 medium onions); 3 tablespoons oil; 1 1/2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, or to taste; 3 tablespoons tomato paste; 6 - 8 cups broth or stock (any type; for vegan soup use vegetable broth); one 14.5 ounce (411 g) can diced tomatoes, undrained; 1 bay leaf; 1 - 2 tablespoons lemon juice (or red wine vinegar)

Lentil Potato Soup

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This hearty lentil and potato soup is easy to make and ready in only about 1 hour! The soup is seasoned with cumin, smoked paprika, and lemon.

Author: Kate
Prep Time: 10 minutes
Cook Time: 45 min
Total Time: 55 minutes
Yield: 6 servings 1x
Category: main course, entree
Method: stove top
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 1/2 cups (295 g) dried brown or green lentils (picked through, rinsed, and drained)
20 ounces (567 g) potatoes; about 4 cups when cut into 1 inch (2.5 cm) cubes (see note 1)
2 cups (227 g) chopped onion (from about 2 medium onions)
3 tablespoons oil
1 1/2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
3 tablespoons tomato paste
6 - 8 cups broth or stock (any type; for vegan soup use vegetable broth)
one 14.5 ounce (411 g) can diced tomatoes, undrained
1 bay leaf
1 - 2 tablespoons lemon juice (or red wine vinegar)

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Instructions

Pick through the lentils to remove any small pebbles or debris. Rinse and drain the lentils, set aside.
Scrub the potatoes and cut them into 1 inch (2.5 cm) cubes. Peeling the potatoes is optional if using a recommended waxy (or all-purpose) thin-skinned potato variety.
Chop the onion.
Heat the oil in a Dutch oven or large soup pot over medium high heat. When the oil is hot, add the chopped onion and cook, stirring frequently, for 4 - 5 minutes, or until the onion is translucent and just beginning to brown.
Add the cumin, smoked paprika, kosher salt, and black pepper. Stir and cook for about 30 seconds, or until the spices are fragrant. If needed, turn the heat down to avoid burning the spices.
Add in the tomato paste. Stir and cook for another 30 seconds, or until the tomato paste has softened and mixed in thoroughly with the onion and spices. Again, if needed, turn the heat down to avoid burning the spices and tomato paste.
Add the lentils, cubed potatoes, 6 cups broth or stock, entire can of diced tomatoes (do not drain), and bay leaf. Stir to combine. Turn the heat up to bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer the soup, stirring occasionally, for 30 - 35 minutes, or until the lentils and potatoes are tender. If the liquid in the soup is evaporating too quickly during cooking, add more broth or stock as needed.
When the potatoes and lentils are tender, turn off the burner. Stir in 1 tablespoon lemon juice. (Alternatively, you can use red wine vinegar). Taste the soup and if needed, add more salt, black pepper, and/or lemon juice (or vinegar) to taste.

Notes

While you can use any type of potato in this soup, waxy potato varieties will work best because they hold their shape well after boiling. Waxy potatoes are also thin-skinned, meaning you don't have to peel them before adding to the soup (unless you prefer to). Some examples of waxy potatoes include red potatoes, new potatoes, and fingerlings. Yellow potatoes also work well, although they are considered an "all-purpose" type of potato (in-between waxy and floury).

Kosher salt is coarse grained; if you want to substitute fine grain salt, start with only 3/4 teaspoon, taste the finished soup, and add more if desired.

When stirring the soup while the potatoes and lentils are cooking, be sure to use your wooden spoon to press down any potato cubes that may have risen to the surface to ensure all the potatoes cook in the liquid.

If you would like to garnish the soup before serving, here are some ideas: cilantro leaves, plain Greek yogurt or sour cream, cracked black pepper, red chili flakes, lemon wedges.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 334
Sugar: 8.1 g
Sodium: 790 mg
Fat: 8.7 g
Saturated Fat: 1 g
Carbohydrates: 48.1 g
Fiber: 8.8 g
Protein: 16 g
Cholesterol: 0 mg

Find it online: https://nibbleanddine.com/lentil-potato-soup/