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Recipes » Soups » Perfect Lentil Soup With Mashed Potatoes
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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).

Copyright 2018 Center for Nutrition Studies. All rights reserved.

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