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- 1 cup green or brown lentils, rinsed - 2 large potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup coconut milk (or heavy cream for non-vegan) - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This soup is hearty and filling. You can swap green lentils with brown ones if needed. For potatoes, you can use Yukon Gold or Russets. If you lack coconut milk, heavy cream works well for a rich taste. When choosing lentils, pick either green or brown. They hold their shape well and add a nice texture. Fresh herbs and spices boost the flavor. Always use fresh garlic and onions for the best taste. For those who want a vegan soup, stick with coconut milk. If you prefer the creaminess of dairy, heavy cream is a great choice. Adjust the spices to match your taste. This soup is flexible, so feel free to play with the ingredients to fit your diet. You can find the Full Recipe at the end for complete guidance. To start, we need to prep our vegetables. For the onion, chop it into small pieces. This allows it to cook evenly. For the carrots and celery, cut them into small cubes too. This helps them soften nicely in the soup. Use a sharp knife for clean cuts. Next, rinse the lentils well. Place them in a colander and run water over them. This removes any dust or debris. It also helps to keep the soup clean and tasty. Now, let's move to cooking. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes. You want it to look soft and slightly clear. Then, add the garlic, carrots, and celery. Cook for 3 to 4 minutes until they start to soften. Next, toss in the diced potatoes and rinsed lentils. Stir everything together. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat. Cover the pot and let it simmer for 25 to 30 minutes. This step is key for a smooth texture. The lentils and potatoes should be tender when done. To make the soup creamy, use an immersion blender. Blend part of the soup while leaving some lentils and potatoes whole. This gives the soup a nice texture. If you don’t have an immersion blender, pour the soup into a regular blender in batches. Be careful, as hot soup can splatter. After blending, stir in the coconut milk, ground cumin, and smoked paprika. Season with salt and pepper. Heat through for another 5 minutes. This step adds depth to the flavor. For the full recipe, refer to the earlier section. Enjoy your creamy lentil potato soup! To make your creamy lentil potato soup pop, think about spices. I recommend ground cumin and smoked paprika. These spices give the soup a warm, smoky taste. You can also add a pinch of cayenne pepper for a little heat. Always taste your soup as you go. If it needs more flavor, add a dash of salt or pepper. You can also squeeze in some lemon juice for brightness. When it comes to toppings, fresh parsley is a great choice. It adds color and freshness. You can also sprinkle some croutons on top for crunch. For a heartier meal, serve the soup with warm, crusty bread. A side of garlic bread or a simple green salad pairs well, too. One common mistake is undercooking lentils. Make sure to simmer the soup until they are tender, about 25-30 minutes. If you find the bottom of your pot is burning, try stirring often. Using a heavy-bottomed pot can help, too. This way, your soup cooks evenly and stays creamy without sticking. For the full recipe, check out the detailed instructions. {{image_2}} You can switch lentils for beans or split peas. Beans add different flavors and textures. Split peas cook faster, so check them often. For veggies, try adding spinach or kale. These greens boost nutrition and color. To make the soup gluten-free, ensure your broth is safe. Most vegetable broths are gluten-free, but always check labels. For a lighter version, cut back on coconut milk. You can use less or replace it with more broth. This keeps the soup tasty but lighter. You can cook this soup in an Instant Pot or slow cooker. For the Instant Pot, cook on high for about 15 minutes. If using a slow cooker, set it for 6-8 hours on low. Stovetop cooking gives you more control over the texture. Oven baking is less common for soups, but it can add unique flavors. Just cover the pot and bake at 350°F for about 45 minutes. For the full recipe, check the ingredients and instructions above. To keep your creamy lentil potato soup fresh, let it cool first. Then, transfer the soup to an airtight container. Seal it tightly to avoid air exposure. Store the container in your fridge. This method helps maintain flavor and texture. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over medium heat until warm. Stir occasionally to help it heat evenly. In the fridge, the soup lasts about 4 to 5 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage. If you see mold or if the soup smells off, it's best to discard it. Yes, you can prepare this soup ahead of time. It tastes even better the next day. To make it in advance, follow these tips: - Cook the soup as directed and let it cool completely. - Store it in an airtight container in the fridge. - Reheat on the stove or in the microwave. - Add a splash of broth if it thickens too much. This soup pairs well with many sides. Here are some great options: - Fresh crusty bread for dipping. - A simple green salad with vinaigrette. - Grilled cheese sandwiches for a classic combo. - Roasted vegetables for added nutrition. Sure! You can adapt this recipe for other appliances. Here are some options: - Instant Pot: Use the sauté function first, then cook on high pressure for 10 minutes. - Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours. - Stovetop: Follow the original method for best results. These methods still bring out that rich, delicious flavor. For the full recipe, check out the earlier section. In summary, we explored the key ingredients for creamy lentil potato soup. You learned about ingredient substitutions and the type of lentils to use. We went through preparation steps and cooking techniques for a tasty finish. I shared tips to enhance flavor and ways to store your delicious soup. Remember, cooking is a journey. Feel free to adjust and make this soup your own. Enjoy every bowl you create!

Creamy Lentil Potato Soup

Warm up with a delicious bowl of hearty creamy lentil potato soup! This comforting recipe combines tender lentils and fluffy potatoes with rich coconut milk and fragrant spices for a nourishing meal. Perfect for chilly days, this soup is easy to make and packed with flavor. Follow our simple steps to create a creamy, satisfying dish that everyone will love. Click through to explore the full recipe and bring comfort to your table!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 large potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 cup coconut milk (or heavy cream for non-vegan)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.

      Add the diced potatoes and rinsed lentils to the pot. Stir to combine all the ingredients.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for about 25-30 minutes or until the lentils and potatoes are tender.

          Once cooked, use an immersion blender to puree part of the soup for a creamier texture, leaving some lentils and potatoes whole for added texture. Alternatively, transfer to a blender in batches.

            Stir in the coconut milk, ground cumin, and smoked paprika. Season with salt and pepper to taste. Heat through for an additional 5 minutes.

              Serve the soup hot, garnished with chopped fresh parsley.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4