Adding potato to any recipe makes it yummy, and adding lentils makes it hearty and healthy! Altogether combined makes it a hearty, healthy, yummy soul food. This soup will fill you up, and yet, will make you feel lighter and good.
Try out this super comforting, vegetarian, vegan gluten-free, celiac-friendly, healthy soup recipe today!
I wasn’t planning on blogging about this soup, but it turned out good. And I happened to have clicked a picture with my iPhone before I ate – so thought why not share 🙂
I was in a mood for soup today, given the cold and rainy weather. I would have resorted to the usual carrot soup, or spinach soup but only found 1 carrot in the refrigerator as well as 1 potato. Hence decided to make a lentil soup, and added both potato and carrot to it. Here is the recipe. You can add more potatoes if you like. I just had one hence mostly this is a lentil soup with potato and carrot in special appearance 🙂
Lentil Potato Soup
- 1 ½ cup Lentils (I used split bengal gram – chana dal. You can use any)
- 1 Potato
- 1 Carrot
- 3 cloves Garlic
- 1 – 1 ½ liter Water
- 1 cube Vegetable stock bullion (optional) (you can use fresh vegetable stock instead)
- 1 cup Milk / Vegan milk (use vegan milk for vegan version)
- Salt – to taste
- Pepper – to taste
- 1 teaspoon Oil
- ½ teaspoon Turmeric powder (optional)
- Heat oil. Add chopped garlic. Salute for a minute. Add peeled & cubed potatoes, as well as peeled & cubed carrots. Saute for 2-3 minutes.
- Add washed lentils. Salute for a minute. Add about a liter of water.
- Heat 1 cup of water, add the vegetable bullion in that. Dissolve. Add to the soup. If using vegetable stock, skip the bullion part and add the stock to the soup. Add salt, turmeric powder (optional)
- Let it come to a boil. Then reduce the heat and put it to simmer. Simmer for about half an hour, checking if the lentils are cooked. If not, simmer for a bit longer, until the lentils are cooked. Turn off heat.
- Puree the mixture in a blender until smooth. Return it to the soup container. At this point, you can add the remaining water. I generally use the water to clean off the blender as well, so that we do not waste any soup and later it’s easy to clean the blender jar.
- Add 1 cup of milk. Add freshly ground black pepper to taste. Let it simmer for another 15-20 minutes. Add lemon juice. The consistency of the soup should be quite thick. And once it cools down, it does become thicker due to the lentils in it.
- Serve piping hot. Dress it with roasted pine nuts (or any nuts), oregano, and freshly ground black pepper.
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