This lentil and potato soup is the perfect comfort food in the coldest and most rigid days of winter and autumn.
Let’s discover step by step how to prepare it and many useful tips for a result that is nothing short of amazing.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
- 270 g of lentils
- 10 cherry tomatoes
- 2 carrots
- 1 celery rib
- 3 potatoes
- 1 leek
- salt and pepper to taste
- extra virgin olive oil to taste
- 1 cup of vegetable broth (optional)
In order to start the preparation of lentil and potato soup, you must focus on lentils.
You will have to cook them in hot water for at least 25 minutes.
In the meantime peel the potatoes, wash them and cut them into small pieces.
Cut the leek or white onion, celery stick and carrots into small pieces.
Decide on the size of the chunks to make based on the look you want to give your dish when you serve it at the table.
Adjust the cooking time and when to add the vegetables to the lentils so that all the ingredients are cooked evenly.
Add the vegetables to the lentils and cut the cherry tomatoes in half as well.
Add these to the mixture.
Continue to cook adding salt and pepper when the lentils begin to cook.
If you need to add more cooking liquid you can use hot vegetable stock.
When the vegetables are cooked, add a little oil and turn off the flame.
The soup will be served to your guests when it is still hot in order to appreciate it at its best.
Lentil and potato soup will keep for a maximum of one day. It should be warmed on the stove for some minutes before serving it again.
You can also add other seasonal vegetables, such as pumpkin or spinach.
The result is a soup with an even more intense and extraordinary flavor that will win over your guests.
Add some dried chestnuts, soaked for 12 hours, if you want to give an even more autumnal touch to your dish.