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Ugly Soup

Lentil and potato soup gets a flavour boost form two kinds of garlic and hearty fried potatoes.
Course Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine American, Canadian, Italian
Keyword #lentilpotatosoup, #lentilsoup, #lotsagarlic

Ingredients

  • 1 cup Puy or black lentils Rinse and pick over your lentils
  • 3 cups water
  • 8-10 fresh bay leaves (or 3-6 dried)
  • 2 lbs. Yukon potatoes, diced
  • 1 head garlic
  • 1 cup freshly grated Parmesan cheese
  • fine sea salt (non-iodized)
  • 3 tbsp olive oil (or fat of your choice)

Instructions

  • Rinse your lentils. If you're using the fancy Puy variety, they should be clean but take a look for tiny twigs nonetheless.
  • Add lentils to a pressure cooker with 3 cups of water, 4-6 fresh bay leaves and a teaspoon of salt. Bring to high heat, reduce to medium high, and cook for 10-12 minutes. The lentils will mostly retain their shape, but if they get a little mushy, that's just fine. That will help add some body to the soup.
  • Or bring the above ingredients to a boil, reduce to a simmmer and leave on the stove for an hour and a half. You choose. (Get a pressure cooker!)
  • While the lentils are cooking away, rinse then dice the potatoes.
  • Preheat a non-stick pan over medium heat. Once the pan is heated, add your oil and let it get hot before adding your potatoes. Throw them in the hot oil, sprinkle them with a tbsp of salt and turn the heat down to medium low. Leave undisturbed while potatoes develop a nice brown crust.
  • Take 6-8 cloves of garlic and slice them into thick pieces, 2 or three per clove. Drop on top of the potatoes as they cook.
  • When the lentils are done, turn off heat. Open the valve for quick release. Once it's quit sputtering, remove the lid. Check to see how much water remains. They should be almost covered but not quite. Add 1-2 cups of chicken stock, depending on how much water has evaporated from the lentils.
  • Throw in the Parmasean rind and the rest of the bay leaves. Bring to a boil, reduce heat and simmer while you turn your attention back to the potatoes.
  • Using a spatula, try to flip potatoes around so that they brown all over.
  • Simmer the lentils for as long as you need to to ensure lentils are thoroughly softened. This could be as little as 5 minutes if the pressure cooker did the trick, but take whatever time you need.
  • Mince 4-8 cloves—I'm serious!—and add them to the soup.
  • Once the potatoes are thoroughly browned, add them to the soup. Stir in grated Parmasean. Taste for salt.
  • Top with more cheese, Italian parsley if you can find it, fresh pepper and a drizzle of olive oil. Like most soups, this is better the next day, but it is delicious and fortifying straight from the pot. Stay warm, my friends!