Ruth’s Red Lentil and Potato Soup: A Hearty and Flavorful Recipe

This recipe for Ruth’s Red Lentil and Potato Soup is a tribute to simple, wholesome ingredients transformed into a deeply satisfying and flavorful meal. It’s a dish perfect for chilly evenings, a comforting lunch, or a hearty and nutritious weeknight dinner. This soup is incredibly versatile and adaptable to your preferences and dietary needs. It’s naturally vegan, gluten-free, and packed with nutrients. The red lentils provide a good source of protein and fiber, while the potatoes add creaminess and substance. The spices and vegetables create a symphony of flavors that will warm you from the inside out. This recipe has been cherished and passed down with minor adaptations. Follow the easy step-by-step instructions below to make your own batch of this delicious and comforting soup.

Why You’ll Love This Red Lentil and Potato Soup

* **Simple Ingredients:** This recipe relies on pantry staples, making it easy to whip up whenever the craving strikes.
* **Nutritious and Healthy:** Red lentils are a great source of protein, fiber, and iron. Potatoes provide carbohydrates and vitamins. The vegetables add essential nutrients and antioxidants.
* **Vegan and Gluten-Free:** This soup is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
* **Adaptable:** Feel free to customize the recipe to your liking. Add different vegetables, spices, or herbs.
* **Delicious and Comforting:** This soup is incredibly flavorful and satisfying, perfect for a cold day or a comforting meal.
* **Freezes Well:** Make a big batch and freeze it for future meals. It’s a great way to have a healthy and delicious meal ready to go.

Ingredients You’ll Need

* **Red Lentils:** 1 cup, rinsed thoroughly. Red lentils cook quickly and create a creamy texture.
* **Potatoes:** 2 medium, peeled and diced. Russet, Yukon Gold, or red potatoes work well.
* **Onion:** 1 medium, chopped. Yellow or white onion can be used.
* **Carrots:** 2 medium, peeled and diced. Adds sweetness and color to the soup.
* **Celery:** 2 stalks, chopped. Provides a savory flavor base.
* **Garlic:** 3-4 cloves, minced. Adds a pungent and aromatic flavor.
* **Vegetable Broth:** 6 cups (or water). Use a good quality vegetable broth for the best flavor. Chicken broth can be substituted if not vegan.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained. Adds acidity and depth of flavor. Fire-roasted diced tomatoes are a nice addition for a smoky flavor.
* **Tomato Paste:** 2 tablespoons. Concentrates the tomato flavor and adds richness.
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables.
* **Spices:**
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red pepper flakes (optional, for heat)
* Salt and pepper to taste
* **Fresh Lemon Juice:** 1-2 tablespoons (to taste). Brightens the flavors at the end.
* **Fresh Cilantro or Parsley:** For garnish (optional).

Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle

Step-by-Step Instructions

**1. Prepare the Vegetables:**

* Peel and dice the potatoes into 1/2-inch cubes. Uniform size ensures even cooking.
* Chop the onion, carrots, and celery into small, even pieces.
* Mince the garlic.

**2. Sauté the Aromatics:**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Add the Spices:**

* Stir in the ground cumin, ground coriander, turmeric powder, and red pepper flakes (if using) into the pot. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors.

**4. Add the Remaining Ingredients:**

* Add the diced potatoes, rinsed red lentils, diced tomatoes (with their juice), tomato paste, and vegetable broth (or water) to the pot.
* Stir well to combine all the ingredients.

**5. Bring to a Boil and Simmer:**

* Bring the soup to a boil over high heat.
* Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the red lentils and potatoes are tender and the soup has thickened. Stir occasionally to prevent sticking to the bottom of the pot.

**6. Season and Adjust:**

* Once the lentils and potatoes are cooked, remove the pot from the heat.
* Season the soup with salt and pepper to taste. Start with a small amount and add more as needed.
* Stir in the fresh lemon juice. This brightens the flavors and adds a touch of acidity.

**7. Serve:**

* Ladle the soup into bowls.
* Garnish with fresh cilantro or parsley, if desired.
* Serve hot with crusty bread or a side salad.

Tips for the Best Red Lentil and Potato Soup

* **Rinse the Red Lentils:** Rinsing the red lentils before cooking helps to remove any debris and excess starch, which can prevent the soup from becoming too gummy.
* **Don’t Overcook the Lentils:** Red lentils cook quickly, so be careful not to overcook them. Overcooked lentils will become mushy and can make the soup too thick. Aim for tender but still slightly firm lentils.
* **Use Good Quality Vegetable Broth:** The flavor of the vegetable broth will significantly impact the overall taste of the soup. Use a good quality broth for the best results. You can also use homemade vegetable broth.
* **Adjust the Consistency:** If the soup is too thick, add more vegetable broth or water to thin it out. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as spinach, kale, zucchini, or bell peppers. Add leafy greens towards the end of the cooking time so they don’t become overcooked.
* **Spice it Up:** If you like spicy food, add more red pepper flakes or a pinch of cayenne pepper to the soup.
* **Blend a Portion of the Soup:** For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender. Be careful when blending hot liquids.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will actually meld together and improve over time. Reheat gently on the stovetop or in the microwave.
* **Freeze for Later:** Red Lentil and Potato soup freezes beautifully and can be stored in the freezer for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

Variations and Add-Ins

* **Spicy Red Lentil Soup:** Add extra red pepper flakes, cayenne pepper, or a chopped chili pepper for a spicier kick.
* **Coconut Red Lentil Soup:** Replace some of the vegetable broth with coconut milk for a creamy and exotic twist. Add a squeeze of lime juice at the end to balance the flavors.
* **Curried Red Lentil Soup:** Add a tablespoon or two of curry powder to the soup along with the other spices. You can also add a can of diced tomatoes with green chilies for extra flavor.
* **Red Lentil and Spinach Soup:** Stir in a few handfuls of fresh spinach towards the end of the cooking time until wilted.
* **Red Lentil and Sausage Soup:** Add cooked Italian sausage or chorizo to the soup for a heartier and more flavorful meal. Brown the sausage before adding it to the soup.
* **Add Greens:** Kale, chard or spinach work incredibly well in this soup. Stir in chopped greens during the last few minutes of cooking.

Serving Suggestions

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the soup.
* **Grilled Cheese Sandwich:** Pair with a grilled cheese sandwich for a comforting and satisfying meal.
* **Side Salad:** Serve with a simple side salad for a lighter meal.
* **Naan Bread:** Serve with warm naan bread for dipping.
* **Toppings:** Offer toppings such as a dollop of Greek yogurt or sour cream (if not vegan), chopped fresh herbs, a drizzle of olive oil, or a sprinkle of toasted nuts or seeds.

Detailed Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

* **Serving Size:** Approximately 1.5 cups
* **Calories:** Approximately 250-300
* **Protein:** 12-15 grams
* **Fat:** 5-8 grams
* **Carbohydrates:** 40-45 grams
* **Fiber:** 15-18 grams
* **Sodium:** Varies depending on the broth used

This soup is a good source of:

* **Iron:** Red lentils are rich in iron, which is essential for energy production and red blood cell formation.
* **Potassium:** Potatoes are a good source of potassium, which helps regulate blood pressure and muscle function.
* **Vitamin C:** Tomatoes and other vegetables provide vitamin C, which is an antioxidant that supports immune function.
* **Fiber:** Red lentils and vegetables are high in fiber, which promotes digestive health and helps you feel full and satisfied.

Storage Instructions

* **Refrigerate:** Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
* **Freeze:** Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

How to Reheat

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl for 2-3 minutes, stirring halfway through, until heated through.

Troubleshooting

* **Soup is too thick:** Add more vegetable broth or water to thin it out.
* **Soup is too thin:** Simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
* **Lentils are not cooking:** Make sure the soup is simmering at a low heat. If the lentils are still not cooking after 25 minutes, add a little more liquid and continue to simmer.
* **Soup is bland:** Add more salt, pepper, spices, or lemon juice to taste.

Recipe Card

**Ruth’s Red Lentil and Potato Soup**

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1 cup red lentils, rinsed
* 2 medium potatoes, peeled and diced
* 1 medium onion, chopped
* 2 medium carrots, peeled and diced
* 2 stalks celery, chopped
* 3-4 cloves garlic, minced
* 6 cups vegetable broth (or water)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 2 tablespoons olive oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 1-2 tablespoons fresh lemon juice
* Fresh cilantro or parsley, for garnish (optional)

**Instructions:**

1. Prepare the vegetables: Dice potatoes, chop onion, carrots, and celery; mince garlic.
2. Sauté aromatics: Heat olive oil in a pot; sauté onion, carrots, and celery for 5-7 minutes. Add garlic, sauté for 1 minute.
3. Add spices: Stir in cumin, coriander, turmeric, and red pepper flakes (if using); cook for 30 seconds.
4. Add remaining ingredients: Add potatoes, lentils, tomatoes, tomato paste, and broth to the pot. Stir well.
5. Boil and simmer: Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until lentils and potatoes are tender.
6. Season and adjust: Season with salt and pepper; stir in lemon juice.
7. Serve: Ladle into bowls; garnish with cilantro or parsley (optional).

Enjoy this hearty and delicious Red Lentil and Potato Soup! This recipe will become a staple in your kitchen. The simple ingredients, easy preparation, and incredible flavor make it a perfect meal for any occasion. Whether you’re looking for a comforting soup to warm you on a cold day or a healthy and nutritious meal to add to your weekly rotation, this recipe is sure to satisfy. Don’t be afraid to experiment with different variations and add-ins to make it your own. Happy cooking!