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Serving Ideas: This soup pairs beautifully with warm crusty bread, naan, or a side of steamed greens.
Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove or microwave.
Variations
Add greens: Stir in chopped spinach, kale, or Swiss chard during the last 5 minutes of cooking.
Spice it up: Add a pinch of chili flakes or a splash of hot sauce for heat.
Protein boost: Add chickpeas or a scoop of cooked quinoa for an extra protein punch.
Creamy twist: Blend half of the soup with an immersion blender for a creamier texture.
FAQ
Can I use canned lentils?
Yes, but reduce the broth by 1 cup and add the lentils during the last 10 minutes of cooking since they’re already tender.
What type of lentils work best?
Green or brown lentils hold their shape best. Red lentils can be used for a creamier texture but will break down more.
How do I make this in a slow cooker?
Add all ingredients to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils and potatoes are soft.
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