Lentil Soup with Potatoes
This vegan Lentil Soup with Potatoes is one of my favourite comfort foods in the winter. It’s extremely easy to make and doesn’t have much prep time - and the best thing about it is that you can make a little more of it and heat it up again the next day (this soup is really almost better the day after).
I tried this soup for the first time while traveling through Italy and the simplicity and taste of it really stuck with me, in my opinion it’s one of the best meatless soups I have ever tried.
The recipe is very simple, you can use both the pre-cooked lentils or dried lentils (after having soaked them first) and you can use brown, green or red/yellow lentils as it really doesn’t matter.
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
Serving: 4
Cost: $
Serves: 4
Ingredients:
Lentils - 300 gr
Potatoes - 300 gr
Celery - 1 stalk
Garlic - 1 clove
Tomato Sauce - 500 mL
Parsley - a bunch
Chilli - 1
Olive Oil
Salt & Pepper
Water
Optional : Kale
Preparation:
Start by heating some olive oil in a pan, once the oil is hot add the crushed garlic and let it simmer for a couple of minutes at medium heat.
Wash the celery and remove the external filaments then cut it into small pieces and add it to the pan. Add some salt and pepper and the chilli pepper. Let everything cook for a couple of minutes.
Peel and dice the potatoes and add the diced potatoes to the saucepan with the sauté.
Wash the lentils and pour them into the pan, add the tomato puree/ sauce and a little water (about half a glass) and another pinch of salt. If you are also adding the kale this is the time to wash it and place it in the soup. Leave everything to simmer for around 20 minutes and remember to mix once in a while in order for the soup not to stick. The soup will be ready once the lentils and potatoes are well cooked. Make sure you taste it after around 15 minutes to see if it needs more water/ more cooking time.
Chop your parsley and once the soup is cooked add it to the top when serving.