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Recipes » Soups » Perfect Lentil Soup With Mashed Potatoes
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Perfect Lentil Soup with Mashed Potatoes

Ingredients

  • 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

Instructions

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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