Recipes » Soups » Perfect Lentil Soup With Mashed Potatoes

By Vicki Brett-Gach

(9)

This soup is rich and flavorful and hits the spot on a chilly night. It’s heavenly served with little scoops of leftover or freshly-made mashed potatoes in the bowls. This recipe is flexible and forgiving. Try adding chickpeas or steamed cooked greens for variety. Whether prepared all day in the slow cooker, or on the stove on a weekend afternoon, Perfect Lentil Soup with Mashed Potatoes takes comfort food to a whole new level.

Gluten Free Low Sugar Nut Free Soy Free

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).