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This filling lentil potato stew brings a warm, homey feeling with simple, wholesome stuff simmered in a tasty broth. It’s just the right fix for cool days when you want something easy and good for the soul.
I whipped this up after a chilly winter hike and it quickly became my fave for wholesome meals all through cold months.
What You’ll Need
- 1 cup green lentils dried: the protein heart of the dish, pick ones that aren’t cracked or broken
- 3 cups veggie broth: a tasty base, homemade or low-salt store-bought is great
- 2 cups plain water: to keep the soup just right in thickness
- 1 onion chopped: adds a savory layer as soup’s base
- 2 carrots chopped: bringing sweetness and bright color
- 2 celery stalks chopped: for fresh, fragrant notes
- 3 garlic cloves minced: that cozy, inviting smell that lifts the whole dish
- 2 potatoes chopped: for a velvety and soft bite, choose starchy ones good for cooking
- 1 tsp dried thyme: earthy herbal flavor that pairs nicely with lentils
- 1 tsp paprika: gives a soft smoky flavor without stealing the show
- Salt and pepper as you like: to bring out all those natural tastes
- 2 tbsp olive oil: to soften veggies and blend everything smoothly
Step-By-Step Cooking
Lentils are one of my go-to pantry favorites because they cook fast and pack great nutrition. This dish reminds me of simple, cozy meals around my grandma's kitchen table where soups felt like a warm hug.
Best Ways to Store
Switch It Up
Tasty Pairing Ideas
One last tip I like is to let the soup rest covered for a few minutes after cooking. It lets everything settle and the flavors blend into something extra comforting with each spoonful.
Frequently Asked Cooking Questions
- → Can I swap green lentils for another kind?
Sure thing, brown or red lentils work fine. Red ones cook faster and get creamier.
- → How should I get the veggies ready for the soup?
Cut onions, carrots, celery, and potatoes into similar-sized pieces so they cook evenly and mix nicely in the broth.
- → What’s a good way to boost the broth’s flavor?
Try using chicken broth instead of veggie broth or add a bay leaf while it simmers to deepen the taste.
- → How can I make the soup thicker?
Let it simmer with the lid off for a bit or use less water to get a thicker, richer soup.
- → How do I keep the lentils from getting mushy?
Keep the heat low and don’t cook too long. Check around 20 minutes and take it off once they’re tender but still hold their shape.