Red lentil and potato soup with bay leaves, an easy and tasty recipe perfect to make especially after the holidays. Lentils are legumes that I love. I try and make them in every possible way, but I had never paired them with potatoes before. This time I used hulled lentils. What’s the difference between those and regular ones? Hulled lentils are without the husk, meaning the skin has been removed, making them easier to cook, more digestible, and suitable for those with intestinal issues. They break down very easily, but this does not affect the final result, which will still be very tasty. Below I leave you other ideas to cook lentils, while at the end of the recipe I answer the most common questions about this ingredient.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 3 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

10 1/2 oz hulled red lentils
2 tbsps extra virgin olive oil
4 1/4 oz potatoes (already cleaned, net of waste)
1 clove garlic
2 1/2 cups water
to taste bay leaf
1 tsp fine salt

Tools

1 Peeler
1 Knife
1 Cutting Board
1 Pan
1 Spoon

Steps

To make the Red Lentil and Potato Soup, heat the extra virgin olive oil in a pan and brown the garlic after removing its skin. Add the potatoes, previously peeled, washed, dried, and cut into very small cubes to facilitate cooking. Cook them for 3 minutes on low heat, stirring often.
Add the lentils and toast them for a minute. Add the water and salt, stir, and cook for 15 minutes or until the potatoes are fully cooked.
During cooking, the hulled lentils tend to break down, but this won’t affect the taste. You can prepare this dish in advance and, once cooled, store it in the refrigerator in an airtight container for up to two days.