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Simple lentil and potato soup recipe

Simple lentil and potato soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Lentil soup

This is a very healthy soup with a great taste, too! Don't forget to let lentils and garlic soak in water overnight. Nice and warming for a cold winter dinner.

6 people made this

IngredientsServes: 4

  • 300g lentils
  • 1 clove garlic
  • drizzle of olive oil
  • 2 small potatoes, peeled and cubed
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 1 pinch ground cumin
  • 1 pinch salt
  • 1L vegetable stock

MethodPrep:20min ›Cook:2hr ›Extra time:8hr soaking › Ready in:10hr20min

  1. Soak lentils in cold water with garlic overnight.
  2. In a large pot, heat oil over medium heat, add the garlic that soaked in water with lentils. Add the vegetables, drained lentils, bay leaf and cumin. Season with salt and stir.
  3. Add the stock. Cover and simmer for 1 1/2 hours, stirring occasionally.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

What a great, healthy meal! I started the lentils and garlic soaking in the morning. Chopped the onion, carrots and celery so they would be ready to go as soon as I got home. I used small red potatoes, quartered and only cooked this until the lentils and vegetables were tender. Perfect. If you were to cook this for the stated one and half hours I think you would need more broth. Thanks for a tasty and easy supper.-17 Sep 2012


  • 4 cups unsalted vegetable stock
  • 4 cups water
  • 2 cups chopped peeled sweet potato (from 1 sweet potato)
  • 2 cups sliced carrots (from 3 carrots)
  • 2 cups chopped peeled russet potato (from 1 potato)
  • 1 ½ cups dried green lentils
  • 1 ½ cups chopped yellow onions (from 1 onion)
  • 1 cup chopped celery (from 2 celery stalks)
  • 2 tablespoons minced garlic (from 6 garlic cloves)
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 ⅛ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • ¼ cup chopped fresh flat-leaf parsley

Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.

Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape) secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.

Multicooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.


Easy Sweet Potato Lentil Soup

Learn how to make this easy and cozy soup recipe with just a handful of simple ingredients and less than an hour of your time. It perfect for the winter months so dang good! Plus, it’s vegan!

Chris and I put this soup together in the fall in one of our youtube videos, but we recently realized that we never got around to sharing it here with you on the blog! Better late than never right?

The best part about this recipe is that it requires simple ingredients, is easy to put together AND is a great meal prep recipe to prepare for the week!

A few notes for this recipe:

  • If you are not a fan of sweet potatoes, you can use white potatoes or any potato of your choice.
  • No lentils? You can swap them out for any cooked canned beans, just be sure to add them in at the end with the greens so that they keep their shape.
  • You can use spinach in place of the kale, or a green of your choice! Some greens are tougher than others and may require additional cooking, so just use your own judgement and preferences to adjust the cook time accordingly.
  • If you want to use dry herbs in place of the fresh, use 1/3 teaspoon dried thyme, 1/3 teaspoon dried rosemary and 1/3 teaspoon dried sage.

If you like this recipe, you may also want to to check these out:

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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Warming Red Lentil Sweet Potato Soup (Instant Pot!)

Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.

It’s a 1-pot recipe with warming spices, creamy coconut milk, and sneaky red lentils for a protein and fiber boost. Let us show you how it’s done!

While experimenting for our guide to beans and lentils in the Instant Pot, we learned a couple things about red lentils. First, they cook incredibly quickly (in 3-4 minutes). And second, the options are uncooked or total mush — there’s no in-between.

So while cooking red lentils in the Instant Pot isn’t a good idea for recipes like Vegan Sloppy Joes, it’s a time-saving trick for soups, curries, and dal!

For this soup, we started by sautéing onion, garlic, and ginger with a little salt and pepper. Then we added sweet potato and red lentils. Sweet potato makes the soup creamy and comforting (and naturally sweet!), while the red lentils add a protein and fiber boost that make the soup feel more substantial.

The warmth comes from the fresh ginger and dried spices — turmeric, cinnamon, clove, and cayenne. Coconut milk adds creaminess and an optional touch of maple syrup at the end elevates the flavor.

For an optional crunch and contrast of textures, we like topping the soup with toasted pepitas (pumpkin seeds). A swirl of coconut milk and pinches of cinnamon and cayenne are also a pretty touch!

We hope you LOVE this lentil sweet potato soup! It’s:

Creamy
Warming
Naturally sweet
Savory
& SO delicious!

It’s the perfect easy entrée or side dish for cooler weather! Plus, it keeps well, making it a great option for meal prep. And while it’s plenty filling on its own, it would also pair nicely with salads, bread, and/or roasted vegetables.


Preparation

Rinse lentils in a colander.

In a heavy bottom saucepan, heat olive oil over medium heat. Add chopped garlic and onion, and saute until onions become translucent. Add turmeric and pepper and stir to combine. Add chopped carrots, celery and lentils and stir to combine.

Pour in the broth, stock or water. Add the sweet potatoes and bay leaf. Add 1 teaspoon salt (preferably Himalayan sea salt) and stir to combine. Simmer over medium to low heat until lentils are soft and sweet potatoes can be pierced easily with a fork, about 40 minutes.

When lentils and sweet potatoes are tender, add the kale and continue cooking until it is wilted and tender, about 5-7 minutes.

Serve topped with a splash of olive oil, more salt to taste, fresh parsley and grain-free bread for dunking.


Slow-Cooker Lentil, Carrot & Potato Soup

Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.

Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape) secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.

Multicooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.


How to make Zesty Potato, Kale & Lentil Soup

Start out by cooking down the onions, garlic and spices in a BIG pot over medium heat. The smoked paprika is the star of this soup and you are going to get punched in the face with flavor as soon as you add it in.

Let everything cook down for a few minutes then add in the soyrizo (you can get this at pretty much any grocery store) and a chipotle pepper. Let it cook down for a minute, then add in the potatoes, lentils and broth. Give everything one last stir then bring to a boil. Once boiling, lower the heat and simmer until the potatoes are fork tender.

To finish off the soup, add in some lime juice and kale. Let the kale wilt down for about 10 minutes and then you are ready to eat!


Soup Recipes That Are Beyond Easy To Make And SO Delicious

There's nothing better than a delicious soup for lunch. It's the kind of lunchtime meal you'll wake up looking forward to, am I right? So, if you're after something like a classic Carrot & Coriander Soup, or a hearty Quinoa Vegetable Soup, we've got over 40 soup recipes for you to choose from. Looking for some healthier versions? We've got a bunch of Healthy Soup recipes, too.

Avgolemono soup is a classic Greek soup that's extra creamy and lemony. Traditionally made with shredded chicken and rice to make this a very comforting and filling soup.

If you cook from our recipes, you know our love for cauliflower is strong. This soup is the perfect easy autumn dinner when you want to warm up. Vegetarian? Skip the bacon.

When we're sick, there's only one thing we crave: this chicken noodle soup. If you wanna pack it with more veggies (hey, they're good for you!) throw in some peppers with the onions, or stir in some spinach or kale when it's almost done cooking.

Thinking about what to do with leftover spiral ham? This soup has you covered. It's warm and comforting and endlessly filling. It's simple to make and makes the best use of any leftovers you may have.


Instant Pot Lentil Soup

Lentil soup is packed with veggies and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan!


How do I make soup in my Instant Pot?

Instant Pots are amazing for soup. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.

Will the flavors taste the same?

Yes&mdashbut any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :)

What goes into lentil soup?

We love lentil soup for its versatility. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. Lentil soup of course also needs lentils. The 18 minute wait is the time the lentils take to cook.

Can I make vegetarian lentil soup?

Of course. Swap in vegetable broth for the chicken broth.

Do other greens besides spinach work?

Absolutely. Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like&mdashkale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted.


Simple Lentil Soup (and also the best!)

I’ve said it before, bean soups are some of my favorite soups. And this simple lentil soup has quickly wormed its way into my heart and stomach and that turn of phrase is slightly inappropriate on a food blog but you know what I mean.

The key is a little bit of bacon. I know! Who’d’ve thunk. A half-teaspoon of smoked paprika works in place of bacon if you’re vegetarian. The other key is the sherry.

I suspect that many people don’t keep sherry on hand and if you don’t want to, just omit it. BUT if you’re not morally opposed to alcohol, get yourself a bottle of cheap sherry to use in cooking. Not cooking sherry (“cooking” wines have lots of salt added to them) just a dry sherry from the very bottom shelf. You should be able to find one for under $10 easily. I use Fairbanks California sherry.

Buy it, take it home, start using a splash to deglaze every pan. I know it doesn’t seem like it should add much, but boy it really does. And the best part — to me — about cooking with sherry is that while it tastes okay in a glass, I’m never tempted to drink any of it (unlike when I try to keep wine on-hand for cooking because guess how long that lasts … )

This recent recipe for creamy orzo with mushrooms is another example of how to use sherry in recipes. And also this spatchcock chicken.


Watch the video: φασολάδα παραδοσιακή κλασική συνταγή της γιαγιάςtraditional bean soup CuzinaGias Κουζίνα Τζίας (June 2022).


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