Perfect Lentil Soup with Mashed Potatoes

Perfect Lentil Soup with Mashed Potatoes

This soup is rich and flavorful, and hits the spot on these cold, dark nights. I recently served this with little scoops of mashed potatoes in the bowls. It was heavenly – and a very big hit with our non-vegan kids.

I used leftover mashed potatoes from the day before, from my standard method for mashed potatoes, which is simple and oil-free. I just boil potatoes until tender, add lots of unsweetened soy milk and salt and pepper, and smash until nice and creamy. Lately I’ve been starting with a 5-pound bag of Yukon Gold, and adding a couple of sweet potatoes for color and flavor.

Back to this delicious soup. The recipe is really flexible and forgiving. Try adding chickpeas, cooked pasta, or steamed cooked greens for variety. All good – and whether you prepare it 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.

PERFECT LENTIL SOUP WITH MASHED POTATOES

1 large Vidalia onion, chopped
4 ribs of celery, chopped
2 cups dried lentils, rinsed
9 cups vegetable broth
1 14-ounce can chopped or crushed tomatoes
1 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon garam masala
2 teaspoons kosher salt (generous)
1/2 teaspoon coarsely ground black pepper
1 bay leaf
1/4 cup freshly squeezed lemon juice

To serve: mashed potatoes scoops

Stovetop Instructions

Combine all ingredients in a large soup pot, except the lemon juice and mashed potatoes.

Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for one hour and 45 minutes, or until lentils are tender and begin to cook down to a smooth creamy soup.

Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.

Slow Cooker Instructions

Combine all ingredients in a large slow cooker, except the lemon juice and mashed potatoes.

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.)

Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.

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