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!