Easy Lentil Potato Soup Food

SIMPLE LENTIL POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add diced onion and carrots and cook 3-4 minutes until onions are translucent and starting to caramelize. Add minced garlic, dried thyme plus a healthy pinch of kosher salt. Cook 1-2 minutes, stirring, to prevent garlic from burning.
• Add tomato paste and lentils. Give mixture a quick stir to evenly coat the lentils and vegetables. Add potatoes and vegetable broth. Bring soup to a boil. Cover and reduce heat to medium-low and simmer for 30-35 minutes until the lentils are cooked and the potatoes are tender.
• Taste the soup and add salt and pepper to taste. Serve soup warm. I love to serve this with a good crusty bread and a glass of wine. It's heaven. ????

EASY LENTIL POTATO SOUP RECIPE

Steps:

• Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently, to prevent burning.
• Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme and oregano. Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender.
• Taste the soup and add more salt and pepper if needed. Serve warm.

LENTIL POTATO SOUP

Steps:

• In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes.
• Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.

RUTH'S RED LENTIL AND POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
• Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

POTATO AND LENTIL SOUP

Steps:

• fill a large stock pot with around 3litres of water and bring to the boil. Add 4 knorr vegetable stock cubes and simmer whilst stirring
• add the lentils
• Dice the potatoes, leeks and onion and add to the pot
• grate the carrots and add to the pot and season with salt and pepper if you wish
• simmer the soup for around 2hours stirring occasionally and once the potatoes are cooked the soup is ready

VEGETARIAN POTATO LENTIL SOUP

Steps:

• Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
• In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
• Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
• In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
• Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.