
Perfect Lentil Soup With Mashed Potatoes


What You'll Need
1 large Vidalia onion, chopped
4 ribs of celery, chopped
2 cups dried brown or green lentils, sorted and rinsed
9 cups vegetable broth
1 14 oz. can chopped or crushed tomatoes
1 tsp cumin
½ tsp curry
½ tsp garam masala
2 tsp kosher salt (or to taste)
½ tsp coarsely ground black pepper
1 bay leaf
¼ cup freshly squeezed lemon juice
3 large potatoes, diced
Plant-based, unsweetened milk

How to Make It
SLOW COOKER INSTRUCTIONS
1 Combine all ingredients in a large slow cooker, except the lemon juice and mashed potatoes.
2 Cover and cook on high setting for 6 hours or until lentils are tender. (All slow cookers have their own personality – older ones may take longer, newer ones may take less time.)
3 Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice.
4 For the mashed potatoes, cook diced potatoes in boiling water until tender. Drain. Add non-dairy milk with salt and pepper to taste. Mash until nice and creamy.
5 Serve the soup hot, with scoops of mashed potatoes.
STOVETOP INSTRUCTIONS
1 Combine all ingredients in a large soup pot, except the lemon juice and mashed potatoes. Bring to boil. Once boiling, reduce heat to simmer.
2 Cover, and cook for one hour and 45 minutes, or until lentils are tender and begin to cook down to a smooth creamy soup.
3 Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice.
4 Serve the soup hot, with scoops of mashed potatoes (see instructions for mashed potatoes above).
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