Lentil Potato Soup (Printable Version)

Potatoes and lentils cooked with aromatic veggies in a rich, tasty broth.

# Ingredients You'll Need:

→ Veggies and Pulses

01 - 200 g dried green lentils
02 - 2 potatoes, chopped
03 - 2 onions, chopped
04 - 2 celery ribs, chopped
05 - 3 garlic cloves, minced
06 - 2 carrots, chopped

→ Liquids

07 - 480 ml water
08 - 720 ml veggie broth

→ Spices and Oils

09 - 1 teaspoon paprika
10 - Salt to your liking
11 - 30 ml olive oil
12 - 1 teaspoon dried thyme
13 - Black pepper freshly ground, to taste

# Detailed Preparation Steps:

01 - Put the green lentils under cold water and wash them well to get rid of any dirt.
02 - In a big pot, warm up the olive oil on medium heat. Toss in the onions, celery, and carrots and cook for about 5 minutes until they soften.
03 - Stir in minced garlic and cook for another 1 to 2 minutes while stirring so it doesn’t burn.
04 - Throw in the potatoes, thyme, paprika, salt, and pepper. Mix everything up well.
05 - Add the veggie broth and water, then turn up the heat to let it come to a full boil.
06 - Lower the heat, cover the pot, and let it cook slowly for 20 to 25 minutes till the lentils and potatoes are tender.
07 - Try the soup and add more salt or pepper if it needs it. Serve it warm.

# Helpful Tips:

01 - For a richer taste swap veggie broth for chicken broth and try throwing in a bay leaf while simmering.
02 - You can add more or less water depending on how thick or thin you like your soup.

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