Lentil Potato Soup with Homemade Croutons

 

Here’s a complete recipe for Lentil Potato Soup with Homemade Croutons—warm, hearty, and ideal for a comfortable meal. I’ll spoil it down little by little.

 

Ingredients

For the Soup:

1 cup dried lentils (crimson or inexperienced), rinsed

2 medium potatoes, peeled and diced

1 huge onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 bay leaf

1 tsp smoked paprika (optional, provides depth)

half tsp cumin powder

6 cups vegetable broth (or water with bouillon)

Salt and pepper to flavor

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Optional: squeeze of lemon juice to embellish

For the Croutons:

4 slices of bread (stale or fresh)

2 tbsp olive oil or melted butter

half of tsp garlic powder

1/4 tsp salt

Optional: dried herbs like thyme or oregano

Instructions

1. Make the Soup Base

Heat 2 tbsp olive oil in a massive pot over medium warmth.

Add onion, carrots, and celery. Sauté for five–7 minutes till softened.

Stir in garlic, smoked paprika, and cumin. Cook 1 minute till aromatic.

 2. Add Potatoes and Lentils

Add the diced potatoes and rinsed lentils to the pot.

Pour inside the vegetable broth and upload the bay leaf.

Bring to a boil, then lessen heat to low and simmer for 25–30 minutes, or till lentils and potatoes are tender.

3. Season and Blend (Optional)

Remove the bay leaf.

For a chunkier soup, go away as is. For a creamier texture, use an immersion blender to partially mixture a number of the soup.

Season with salt, pepper, and a squeeze of lemon if preferred.

4. Make the Croutons

Preheat oven to 375°F (one hundred ninety°C).

Cut bread into small cubes. Toss with olive oil, garlic powder, salt, and herbs.

Spread on a baking sheet and bake 10–12 mins, turning halfway, till golden and crisp.

5. Serve

Ladle soup into bowls, sprinkle with croutons and chopped parsley.

Optional: drizzle a touch olive oil or add a dollop of yogurt for extra creaminess.

💡 Tips:

Lentils cook faster than different beans, so no soaking needed.

Red lentils deliver a more creamy texture, inexperienced lentils keep their form better.

Croutons can be stored in an hermetic field for 2–three days, perfect for including crunch to salads too.