The lentil and potato soup is a warm and nutritious dish, perfect for colder days or when you’re craving something simple and wholesome. Lentils, rich in protein and iron, combine with the sweetness of potatoes in a rustic and comforting preparation that smells like home and tradition. With few ingredients and slow cooking, this soup becomes creamy and enveloping, ideal to enjoy with toasted bread or croutons. If you love soup, try the barley soup with mushrooms or the chickpea and pumpkin soup, the red lentil and coconut milk soup or the chickpea soup.
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OTHER SOUPS
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of red lentil soup
- 17.64 oz dried lentils
- 1 carrot
- 1 stalk celery
- 1 white onion
- 8.45 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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- Chopper
- Pressure Cooker
Steps for the preparation of 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 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 flavor for a couple of minutes. Add the potatoes as well. Scent with bay leaves and finish with the hot vegetable broth.
Close the pressure cooker and cook for about 25 minutes from the whistle. Double the time if cooking in a regular pot. At the end of cooking, salt the soup and, if you like, add pepper or chili flakes. Serve and drizzle with raw olive oil.
Storage
Store the soup in the fridge in a closed container for two or three days.
