23 Jul 2018 Medley of Potatoes with Lentils Soup
This is a gorgeous and colorful soup, with a wonderful blend of hearty flavors. I served it for after the Tisha B’Av fast (please G-d, may it be our last day of mourning!!) and it was enjoyed by all – adults and kids alike. It’s a fun and different soup, and using a variety of potatoes, all in different colors, reminds us that אין צייר כאלקינו – there is no artist like Hashem (see Shmuel I 2:2 and Rashi there).
It’s easy to throw together (like most of my recipes); but the peeling and dicing takes a while… not difficult or complicated, just a bit time-consuming. If you have someone to help you peel and dice, it’ll be even easier 🙂
Medley of Potatoes with Lentils Soup
In a stock pot/large soup pot, heat some light tasting olive oil over medium heat.
To the heated oil, add:
2 onions, diced
3 stalks celery, diced
1 (medium sized) zucchini, peeled and diced
Sauté all together over a medium flame for about 10-15 minutes, stirring occasionally.
To the pot, add:
2 large Idaho potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
3 Yukon Gold (aka yellow flesh) potatoes, peeled and cubed
2 1/2 c. cubed and peeled purple potatoes
Mix all together. Add 2 frozen garlic cubes and 3 frozen parsley cubes. Season with black pepper and salt to taste (don’t be too skimpy on the salt, as potatoes tend to need salt for flavor). Add 1 pinch dried thyme and 3 pinches dried rosemary.
Sauté all together over a medium flame for about 15-20 minutes, stirring often to prevent the vegetables from sticking to the bottom of the pot, and to ensure even cooking.
To the pot, add:
One box (32 oz) parve, low sodium, vegetable soup stock (I like Empire Organic Low Sodium Vegetable Broth)
6 c. cold water
1/4 c. red lentils and 1/4. c. green lentils, picked over and rinsed.
Stir all together. Cover the pot and bring the soup to a rolling boil. Once the soup is boiling, lower the flame to low to medium-low, and cook, covered 1 1/2 – 2 hours, stirring occasionally. Serve hot and enjoy!
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And all previous divrei Torah at:
Happy cooking, b’tay’avon, and enjoy!
perrie nordlichtPosted at 13:31h, 23 July
sounds delicious, but what is the point of all those colorful potatoes if you are peeling them? i suggest just scrubbing them and using them as is! then you see hashem’s artistic skills for real!
can’t wait to try making this – pareve – soup.
Michal HorowitzPosted at 14:47h, 23 July
You can certainly leave the potatoes unpeeled if you would like, but you will have a pot of soup full of potato skins… Keep in mind that even when you peel the potatoes, the flesh of each is a different color. Yukon Golds have yellow flesh; Idahos have white flesh; Sweet Potatoes have orange flesh; and Purple Potatoes blue-purple flesh. So, even when peeled, you will still appreciate Hashem’s artwork!
However, if you would like to try with the skins on, go ahead and enjoy (the potato skins have a lot of nutrients, so certainly it’s the healthiest way to go). Either way, b’tay’avon!