Savor the delectable symphony of flavors with this Gourmet Thick Lentil Meat and Potato Soup, a hearty and nourishing dish that marries the earthy goodness of lentils, the richness of the meat, and the comforting texture of potatoes.
Approximate Preparation Time: 1 hour 30 minutes
Ingredients (Serves Four)
- Dry lentils: 200 grams
- Beef or lamb (cut into bite-sized pieces): 350 grams
- Medium potatoes (peeled and diced): 2
- Large onion (finely chopped): 1
- Garlic cloves (minced): 2
- Carrot (peeled and diced): 1
- Olive oil: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Beef or vegetable broth: 2 liters
- Salt and pepper to taste
- Fresh parsley (chopped) for garnish
Method to Prepare
- Begin by rinsing the lentils under cold water, drain them, and set them aside.
- In your chosen soup pot, heat the olive oil on medium. Add your selected meat, seasoned with a bit of salt and pepper. Sauté it until it has a lovely brown hue.
- Introduce the onion, garlic, and carrot into the pot, cooking them until they’re tender and aromatic.
- It’s time for the potatoes, smoked paprika, and cumin. Stir them in, letting the flavors mingle.
- Next, add the lentils and broth to the pot. Bring everything to a boil, then simmer on low heat for about an hour. You’re looking for lentils, potatoes, and meat to become tender.
- To give your soup some depth, partially blend it with a hand blender, but make sure you still have chunks of lentils, potato, and meat adding texture to the soup.
- Check the seasoning and adjust if needed. Sprinkle on some freshly chopped parsley to garnish before serving.
A Few Tips and Tricks
- Enhance your meat’s flavor by giving it a nice sear before it goes into the soup.
- The soup thickens upon cooling. If it’s too thick for your liking, loosen it up with some extra broth or water when you reheat it.
Alternatives for a Twist
- You can easily turn this into a vegetarian feast by leaving out the meat and adding some extra veggies, like bell peppers or zucchini.
- If you prefer a creamier soup, blend the entire soup until smooth and stir in a splash of cream just before serving.
- For less intense lentil soups – please check the Lentil Chorizo Soup and the Thick Lentil Soup
This soup stores beautifully! Keep it in an airtight container in the fridge for up to two days. If you have a bigger batch, it can be frozen for up to one month. Just thaw and reheat gently on the stove or in the microwave when you’re ready to enjoy it again.