I never get tired of vegetable creams, purees, and soups. During the cold seasons (my favorite ones!) they are my ultimate comfort food. They lend themselves to a thousand combinations and are always a delight for the palate and mood. So here I am proposing a new one: creamy lentil and potato soup. The necessary ingredients are few, the preparation is simple, and the result is excellent. A silky, delicate, and nutritious cream that also allows us to get a good dose of proteins, vitamins, and minerals. In short, a healthy first course that I recommend you try. You will find the same characteristics in my lentil and pumpkin soup and in my carrot and lentil cream. Enjoy your meal!
Other creamy soup recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the Creamy Lentil Soup
- 9 oz hulled red lentils
- 10.5 oz potatoes (net weight after peeling)
- 2 green onions
- 1 clove garlic
- chili pepper (to taste)
- 1 tbsp tomato paste
- 3.5 fl oz fresh cream
- 4 cups water
- extra virgin olive oil
- salt
- black pepper
Tools
In preparing this soup, I used a pot, but it’s definitely better to use a saucepan. My choice of pot was solely because I initially planned to prepare something else. I suddenly changed my plans, but I didn’t feel like dirtying another pan. Lazy!
- 1 Saucepan with lid
- 1 Strainer
- 1 Potato peeler
- 1 Immersion blender
Preparation of the Creamy Lentil Soup
Clean the green onions, removing the rootlets and hard green leaves, then chop them finely. I used a manual pull-string chopper, which I find very convenient. If you wish to purchase it, you can find it by clicking HERE.
Rinse the red lentils.
In a pot (better a saucepan as I explained above), heat a few tablespoons of oil and sauté the green onions together with a peeled garlic clove, halved and deprived of its central germ. Also add a pinch of chili pepper: you can adjust it to your personal taste.
Then add the lentils, cover them with 4 cups of cold water, and bring to a boil.
Meanwhile, peel the potatoes, wash them, and cut them into small pieces.
When the water boils, add the potatoes to the pot, a tablespoon of tomato paste, a couple of generous pinches of salt, and a generous grinding of black pepper. Mix everything, put the lid on, and continue cooking for 20/25 minutes
Once cooked, remove the garlic and blend everything with an immersion blender.
Finally, return the pot to the stove, add the cream, and adjust for salt and pepper. Give it a final stir to mix everything well.
Pour the creamy lentil and potato soup into individual bowls, sprinkle with more freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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