Hearty Lentil Potato Soup (Print-Friendly Version)

Nourishing lentils and potatoes simmered with aromatic vegetables in a flavorful broth.

# Ingredients Required:

→ Pulses and Vegetables

01 - 200 grams dried green lentils
02 - 2 medium onions, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 medium potatoes, diced

→ Liquids

07 - 720 milliliters vegetable broth
08 - 480 milliliters water

→ Seasonings and Oils

09 - 1 teaspoon dried thyme
10 - 1 teaspoon paprika
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 30 milliliters olive oil

# Detailed Directions:

01 - Rinse the dried green lentils thoroughly under cold running water to remove impurities.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for approximately 5 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
04 - Stir in diced potatoes, dried thyme, paprika, salt, and freshly ground black pepper, mixing well to combine.
05 - Pour in vegetable broth and water, then increase heat to bring the mixture to a rolling boil.
06 - Reduce heat to low, cover the pot, and simmer gently for 20 to 25 minutes until lentils and potatoes are tender.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot.

# Helpful Advice:

01 - For enhanced flavor, substitute vegetable broth with chicken broth and consider adding a bay leaf during simmering.
02 - Adjust water quantity to achieve preferred soup consistency.

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