Lentil Potato Soup
Or as I refer to it, Ankle Biter Soup.
Though recently fed, my baby was coming at my ankles, teeth first, the entire time I was in the kitchen to prepare this lentil potato soup. I thought the term referred to a child’s small stature, not literal ankle biting. As a new parent, you really do learn something new everyday!
If you are in the market for a really healthy supper, you’re in the right place.
Warm spices with a slight lemony edge invigorate this aromatic, heart-warming soup. Lentils and potatoes add heartiness to a comforting soup that you can prepare in just 30 minutes.
Lentil Potato Soup
Ingredients
Lentil Soup
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 2 medium potatoes peeled and chopped
- 3 cloves garlic finely diced
- 1 tsp coriander
- 1 tsp cumin
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp red pepper flakes
- 2 cups dried brown lentils well-rinsed
- 5 cups water
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 bay leaf
Instructions
- Heat oil in a large pot over medium heat. Add onion, celery, and carrots and cook them until they’re soft, fragrant, and translucent. Add potato and sauté for a few minutes, then add garlic and spices. Sauté then add salt, lentils and water.
- Simmer, stirring occasionally, until lentils become soft, about 15-20 minutes. Add lemon juice and vinegar, taste and adjust seasoning, add more salt if required. Serve with biscuits and top with fresh cilantro.
Lentil and Potato Soup – Recipe Notes
This soup recipe begins with something that closely resembles a mirepoix. Mirepoix (pronounced meer-pwah is a long-standing cooking technique in French cuisine that adds a certain je ne sais quoi to a dish. It’s often the base for flavoring soups, stews and casseroles. Diced vegetables, usually onion, celery and carrot, are cooked, usually with oil, and can be credited for making foods taste so good.
This recipe is pretty simple to make, and the leftovers make for great lunches. In fact, this soup often tastes better the next day, the flavours having time to really hang out and become acquainted.
If you are cooking for littles, take it easy on the red pepper flakes. Looking for some heat? Increase carefully to taste. These bad boys get spicier as they are heated.
In lieu of using veggie broth, I use water. This is a personal choice because truth be told, I really can’t stand the smell of broth! It has its place, and I’ll use it sometimes, but not today. Store bought broth, even the low sodium variety, 820 mg of sodium, that’s 36% of the daily value intake. When omitting store bought broth, you need to add in a bit more salt.