Hooray for soups. When it’s cold, they are a remedy for both body and soul. They are nutritious, economical, easy to prepare, and you can also make them in advance and reheat them at the last minute. This time I prepared the recipe for lentil and potato soup, comforting and all plant-based, just like the delicious chickpea soup. Let’s get to work and prepare the lentil and potato soup together.
OTHER SOUPS
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing red lentil soup
- 4 1/4 cups dried lentils
- 1 carrot
- 1 stalk celery
- 1 white onion
- 8 1/2 cups vegetable broth
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 3 leaves bay leaves
- 1 tbsp chopped parsley
- 2 potatoes (large)
Tools
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- Food chopper
- Pressure cooker
Steps for preparing lentil and potato soup
First, rinse the lentils under running water and remove any impurities. Drain them well. Peel and rinse the potatoes. Then cut them into cubes. Clean the celery, carrot, and onion. Chop them more or less finely according to your taste.
Sauté the chopped vegetables with a drizzle of oil. Add the lentils and let them soak up the flavors for a couple of minutes. Also add the potatoes. Scent with bay leaves and finish with the hot vegetable broth.
Close the pressure cooker and cook for about 25 minutes from when it whistles. Double the time if cooking in a regular pot. At the end of cooking, season the soup with salt and, if you like, add pepper or chili pepper. Serve and drizzle with raw olive oil.
Storage
Store the soup in the fridge in a closed container for two or three days.
