Lentil Potato Soup Food

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 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.

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.

HEARTY LENTIL SOUP WITH HAM AND POTATOES

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

SWEET POTATO AND LENTIL SOUP

Steps:

• Peel and roughly chop the onions and sweet potatoes - can be chunky.
• Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
• Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
• Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste (lots of pepper for me).

POTATO-LENTIL STEW

Steps:

• In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.

MUSHROOM, LENTIL, AND POTATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

SAVORY GOLDEN LENTIL AND SWEET POTATO SOUP

Steps:

• Soak the lentils in roughly 1 cup of cold water or green tea for at least 30 minutes.
• In a medium-sized stock pot over medium-high heat, sauté the diced onions and garlic in 1/4 cup of the chicken broth until the onions become translucent (around 5 minutes).
• Add the carrots, sweet potatoes, and red wine. Cook for around 1 minute or until the wine becomes very fragrant.
• Add the lentils, water, and chicken broth. Bring to a rolling boil, stirring the mixture occasionally.
• Reduce the heat. Add the red pepper flakes and fennel seed and cover, allowing the soup to simmer for about 20 minutes or until the lentils and sweet potatoes begin to fall apart.
• Remove the lid and add the spices. If you would like to get a thicker consistency, kick the heat back up and reduce until it hits the desired thickness. You may want to adjust the amounts of salt and pepper, depending on your own tastes.
• Serve the soup either on its own or over a starch with a dollop of raita (thick yogurt mixed with vegetables) or sour cream. Garnish with whatever you like (Featured in the photo is yogurt, carrot, and a dash of paprika.).