Last Thursday, Food52’s Cookbook Club community members gathered for a potluck-style event celebrating our Cookbook of the Year, Tenderheart by Hetty Lui McKinnon. And while a asking a cookbook author to choose a favorite dish is like asking a mother t…
Last Thursday, Food52's Cookbook Club community members gathered for a potluck-style event celebrating our Cookbook of the Year, Tenderheart by Hetty Lui McKinnon. And while a asking a cookbook author to choose a favorite dish is like asking a mother to choose a favorite child, there always is one (it just depends on the day). So on this particular evening, Hetty picked a favorite: Hazelnut Hassleback Potato Gratin. Turns out, it everyone else’s go-to, as well. (Truth: Our editorial director went in for seconds.)
“It is the most delicious potato gratin you are ever going to have,” shared McKinnon. “There isn’t any cream—it’s the hazelnut milk that makes the cream which has so much flavor in it.”
The recipe is simple: a leek base layered with a hazelnut, rosemary, and nutmeg béchamel-like sauce topped with thinly sliced potatoes and, of course, more sauce. But flavor is anything but. It’s equal parts nutty and aromatic with a light and fluffy feel that won’t leave you with post-feast discomfort.
Potatoes: one of the most filling budget-friendly foods out there! This recipe for Mashed Potato Casserole will fill up everybody’s holiday plate for pennies. Even better, I can make this ahead of time and pop it in the oven day-of to finish. It’s the perfect side dish for when I want to maximize time spent with loved ones instead of standing over a hot stove all day. Topped with crumbled bacon, gooey cheese, and a handful of green onions, this easy casserole has become a new family favorite.
What is Mashed Potato Casserole?
Mashed potato casserole is the best way to prep mashed potatoes ahead of time. The potatoes are mashed and mixed with onions, garlic, sour cream, milk, and seasonings, then topped with a layer of cheese, green onions, and crispy bacon. It’s like our loaded potato soup but in casserole form! My family loves the creamy potatoes with the salty bacon and melted cheese—it’s hearty, comforting, and a must-make this holiday season.
Ingredients
Here’s what you’ll need to make this cheesy mashed potato casserole:
Bacon: Cook the bacon in the oven until crispy before crumbling and topping your casserole! Vegetarian? Use your favorite veggie bacon substitute, or leave it out completely.
Russet Potatoes: I usually reach for Russet or Yukon gold potatoes when making mashed potatoes. Both are high-starch potatoes, which means they’re great for mashing and making the fluffiest, creamiest potatoes. I opted for Russet in this recipe because they’re cheaper, but you can use whatever kind you prefer.
Water: You need enough water to cover the potatoes for boiling.
Salted Butter: Use this to grease your baking dish and to make your potatoes extra buttery and rich!
Yellow Onion & Garlic: These aromatics add a delicious depth of flavor to your casserole.
Whole Milk: Helps make your potatoes creamy and smooth. It’s also lighter and more cost-effective than heavy cream.
Sour Cream: Adds a subtle tangy flavor and even more creaminess.
Shredded Parmesan & Shredded Cheddar: If possible, shred your own cheese rather than buying pre-shredded. Pre-shredded cheeses often include anti-caking agents that can affect the melt and texture of the cheese.
Seasonings: I use salt, black pepper, smoked paprika, and chili flakes (optional), but feel free to adjust the seasonings to your liking. You’ll also need a little salt to season the water the potatoes boil in.
Green Onions: Dice 2 green onions and sprinkle them on top after baking. They add to the ‘loaded’ flavor in this casserole recipe and go great with the bacon and cheese!
How to Fix Gummy Potatoes
Mashed potatoes can get thick and gummy if they’re overworked or if the excess starch isn’t properly removed. That’s why I recommend rinsing the diced potatoes twice (before and after boiling) to wash away extra starch. I’ve also noted in the recipe not to overmix the potatoes when mashing. But if, despite your best efforts, your potatoes still turn out gummy, don’t worry! Add 1 Tbsp of additional butter at a time, stirring to combine, until you like the texture better. 1 Tbsp of butter per pound of potatoes usually does the trick. You can then assemble your mashed potatoes casserole as directed and bake!
Make Ahead Instructions
I mentioned earlier how this casserole can be made ahead—it’s such a time saver! Assemble the casserole as directed, cover it with plastic wrap, and store it in the fridge for up to two days before baking. When you’re ready to cook, let it come to room temperature for about 30 minutes, remove the plastic wrap, and then bake as directed. So easy!
Serving Suggestions
Like our potato casserole (which is made with diced potatoes, not mashed), this easy casserole is a great side for any occasion. It’s much easier to keep warm than traditional mashed potatoes, and the cheesy topping stops it from drying out. It’s the perfect Christmas or Thanksgiving side dish (don’t forget the gravy!), but it also goes well with almost any main! A saucy dish, like our chicken meatballs in cream sauce, would be a great pairing with steamed veggies and crusty bread.
How to Store
Any leftovers can be kept in the refrigerator for 3-4 days. Either cover the casserole dish or portion out individual servings and store them in airtight containers. This loaded mashed potato casserole is best reheated in the oven (cover with foil if the bacon and cheese are getting too crispy) but can also be reheated in the microwave. While you can freeze this casserole for 2-3 months, the sour cream in the potatoes may separate a bit when thawed, so keep that in mind.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel potatoes and dice them into 1–2-inch cubes, rinse well.
Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
Boil until fork-tender (on the softer side), about 15-20 minutes.
Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
Melt salted butter in the potato pot and add onion. Cook until soft and glossy.
Add minced garlic and cook for 2 minutes until fragrant.
Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
Add whole milk, sour cream, pepper, smoked paprika, salt (to taste), and chili flakes (optional) and combine.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with shredded parmesan, shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
*Russet and Yukon Gold potatoes are both great choices for mashed potatoes, so use whichever you like best that fits your budget. Yukon Gold is typically more expensive, so I made this recipe with Russets.**The amount of water needed will depend on the size of your pot. You need enough to cover the potatoes by about 2 inches.
how to make Mashed Potato Casserole – step by step photos
Preheat your oven to 400ºF. Cook 6 strips bacon in the oven until crispy.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel 3 lbs russet potatoes and dice them into 1–2-inch cubes, rinse well.
Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
Boil until fork-tender (on the softer side), about 15-20 minutes.
Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
Melt 5 Tbsp salted butter in the potato pot and add ½ a diced yellow onion. Cook until soft and glossy.
Add 3 cloves minced garlic and cook for 2 minutes until fragrant.
Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
Add ½ cup whole milk, ¼ cup sour cream, ½ tsp pepper, ½ tsp smoked paprika, salt (to taste), and ¼ tsp chili flakes (optional) and combine.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with ¼ cup shredded Parmesan, ½ cup shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
Garnish with 2 diced green onions and serve. You’ll never look back once you try this make ahead mashed potato casserole—it’s the ultimate comfort food!
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food. Goulash is a traditional Hungarian soup, and this vegetarian version is packed with…
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Goulash is a traditional Hungarian soup, and this vegetarian version is packed with flavor. This recipe is a great way to enjoy a delicious, steaming bowl of goulash without any meat. You can also try my authentic Hungarian goulash.
I always love a good one-pot meal, and this vegetarian Hungarian goulash is a hearty and comforting soup that is perfect for a family dinner or meal prep for the week. It is not only delicious but also simple to make, using basic ingredients that you can find at your local grocery store.
The combination of sweet paprika, caraway seeds, and garlic gives this soup a rich and deep flavor that is warm and satisfying, especially on a cold day. The use of root vegetables like potatoes, carrots, and parsnips, not only adds a hearty texture to the soup but also makes it a nutritious and filling meal.
I love how versatile this recipe is. You can easily customize it by adding your favorite vegetables or using whatever you have on hand. It is a great way to clean out your fridge and reduce food waste.
🧾 Key ingredients
This vegetarian goulash is a hearty, flavorful dish that is made with simple, plant-based ingredients that you can find at your local grocery store. You may even have some of these ingredients in your kitchen already.
Onions and garlic are the flavor base of this goulash. They add a deep, aromatic flavor that forms the foundation of the dish.
Potatoes, carrots, and parsnips are the primary vegetables in this goulash. They not only add a wonderful, hearty texture but also soak up the rich flavors of the broth and spices.
Kidney beans are a great source of plant-based protein in this dish. Since it was a peasant’s dish, they used beans instead of meat since it was cheaper and available.
Sweet paprika and tomato paste are essential for that signature goulash flavor. The sweet paprika adds a rich, sweet pepper flavor, while the tomato paste provides a hint of tanginess.
Parsley is a classic herb in goulash. It adds a fresh, herby note to the dish.
Caraway seeds are a traditional ingredient in Hungarian goulash. They have a unique earthy flavor that is a signature of this dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty vegetarian goulash, a reliable stockpot is an absolute must. I recommend using a large, sturdy stockpot as this recipe makes a generous amount of soup.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by peeling and chopping one onion and three cloves of garlic. These will be used to add flavor to your goulash.
STEP 2 Next, wash and chop four medium-sized potatoes. Remember to leave the skin on for added nutrients.
STEP 3 Now, it’s time to prepare your carrots and parsnips. Wash, peel, and slice two carrots and one parsnip.
Making the vegetarian goulash
STEP 1 Heat your stockpot to medium heat and add two tablespoons of oil. Once the oil is hot, add the chopped onion and cook for one to two minutes.
STEP 2 Then, add the sliced carrots and parsnips to the pot. Stir and cook for about five to six minutes.
STEP 3 Add the chopped garlic, half a teaspoon of salt, a pinch of black pepper, one teaspoon of dried parsley, and one teaspoon of caraway seeds. Stir everything together and cook for another two to three minutes.
STEP 4 Now, it’s time to add the flavor base to your goulash. Add two tablespoons of sweet paprika powder and two tablespoons of tomato or goulash paste to the pot. Stir until all the ingredients are well combined.
STEP 5 Pour in six cups of vegetable broth and stir. Let the soup cook for about five minutes.
STEP 6 Add the diced potatoes to the pot and cook for another five minutes.
STEP 7 Finally, add two cups of cooked or canned beans. Stir everything together and cook for another five minutes. Your vegetarian goulash is now ready to serve.
💡 Expert tip
Chop your vegetables evenly to ensure they cook properly. Start by adding the carrots and parsnips, as they take the longest to cook, and then the potatoes. This way, all your vegetables will be ready at the same time, and your goulash will be perfectly balanced.
🔄 Variations
If you are a fan of spicy food, consider adding some hot chili powder or chili flakes to this vegan goulash. This will give your dish a fiery kick and add a new dimension of flavor to the recipe.
If you want to incorporate more vegetables into this dish, consider adding mushrooms. They will not only contribute to the texture but also add a rich, savory flavor that complements the other ingredients.
You can also experiment with different types of beans. Chickpeas, black beans, or cannellini beans would all work well in this recipe and add a unique twist.
🥣 Serving ideas
This vegetarian goulash is a versatile dish that can be enjoyed in a variety of ways. It is a hearty and comforting soup that is perfect for a main course. I like to serve it with a side of crusty bread. It is a traditional way to enjoy this soup and is a great way to soak up the delicious broth.
This soup can also be served as a starter to a more substantial meal. It is a great way to whet your appetite before a main course. It can be served with a variety of main dishes, such as a Hungarian mushroom stew or any of these vegetarian stews.
❄️ Storing tips
Storing and reheating this vegan goulash is a simple process, and it may even enhance the flavors, making it a perfect make-ahead dish for busy weeknights.
To store, allow the goulash to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four to five days without any compromise in the quality or flavor.
The dish freezes exceptionally well and can be kept in the freezer for up to a couple of months in a freezer-safe container or resealable plastic bag.
To reheat, if it is frozen, allow it to thaw in the refrigerator overnight. Once thawed, you can warm it up on the stovetop over medium heat. If you are reheating it from the refrigerator, you can also use the microwave. Just be sure to stir it occasionally to guarantee even reheating.
🤔 FAQs
What kind of beans can I use?
The most authentic beans to use for Hungarian goulash are kidney beans. You can use any kind of kidney beans, including red kidney beans, white cannellini beans (also known as white kidney beans), or speckled kidney beans. However, you can also use chickpeas, which I have tried several times, and the soup still tastes amazing.
What else can I add to the soup?
If you want to add more vegetables but still keep the soup authentic, I recommend adding button mushrooms. If you want to add a beefy texture to the soup, you can also add vegan beef or marinated soy chunks. These chunks are usually made of textured vegetable protein (TVP). However, it is important to note that these additions will make the soup non-tradtional.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel, and slice carrots and parsnip.
Making the soup
Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the cooked or canned beans and cook for another 5 minutes.
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Beans vs chickpeas – While the traditional recipe calls for beans, you can use chickpeas if you like them better.
Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat plant-based, the closest alternative is coconut oil. Why? It gives the soup a fatty after-taste similar to lard.
What to serve with vegetable goulash soup? – If you’d like to keep it authentic, the only side Hungarians pair this soup with is bread. We use the bread slices to dunk them in the soup and eat it like that. Goulash soup is a one-pot dish, so the side is the cooked potatoes that are already in it.
What kind of beans can I use? – The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans… We have also made it several times with chickpeas and the soup tastes amazing.
What else can I add to the soup? – If you’d like to add more veggies, but still keep it real, we recommend adding mushrooms.
This potato broccoli casserole is a perfect comfort food that’s ready in just one hour. With creamy potatoes, fresh broccoli, and a rich cheese topping, it’s a family favorite that’s easy to prepare. The combination of tender potatoes…
This potato broccoli casserole is a perfect comfort food that’s ready in just one hour. With creamy potatoes, fresh broccoli, and a rich cheese topping, it’s a family favorite that’s easy to prepare. The combination of tender potatoes and crisp broccoli, all baked together with a cheesy sauce, creates a dish that’s both hearty and…
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had. Make-Ahead Mashed Potatoes I didn’t eat a lot of mashed potatoes growing up, but as…
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Make-Ahead Mashed Potatoes
I didn’t eat a lot of mashed potatoes growing up, but as an adult I have fallen head over heels in love with mashed potatoes. Mashed potatoes are fantastic all year round, but I always find myself making them at holidays. The holidays are the time of year that it is crucial to make things ahead of time to take some stuff off our plates.
These make ahead Mashed Potatoes are the perfect way to get ahead of your holiday cooking! They have the perfect soft and creamy texture. Butter and cream cheese make these potatoes the most fluffy recipe that you can make ahead and eat whenever!
Ingredients Needed
Potatoes: I used russet potatoes and find they work best.
Cream Cheese: Regular is best, but low fat works too.
Butter: Makes these creamy and tasty – use real butter!
Milk: Any kind of milk works.
How to make Mashed Potatoes Recipe
Peel and dice potatoes in similar sizes and shapes. Place in a large pot of water and bring to a boil. Cook until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
Drain the potatoes and place them back in the pot over very low heat. Mash with a potato masher until all the big chunks are broken up.
Add the cream cheese and butter to the pan then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste.
Remove from heat and serve or place in baking dish or casserole dish.
Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
Expert Tips
If you need to reheat them:
If I make these the day of serving, I just leave them on the counter, covered. They’ll stay mostly warm depending on how long they sit, then I pop them into the oven while the turkey or meat rests (or I reheat in the microwave).
If I make these the night before, I make sure to remove them from the refrigerator to come to room temperature, then I pop them in the oven or microwave to reheat. If they’ve sat overnight, you may need to add a bit more milk to get that creamy texture.
FAQs
How to store them?
You can store them in the fridge while waiting to reheat them! You can also put them in the freezer after you are done with them.
These make ahead mashed potatoes are the perfect recipe for any holiday. Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.
Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.
Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.
Remove from heat and serve or place in serving dish.
Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
Video
Notes
For best results, use whole milk, regular butter, and full-fat cream cheese.
Use a mixer if you want silky smooth potatoes.
I use Lawry’s Seasoning Salt. Use your favorite brand.
Comfort food doesn’t get much better than ground beef hash brown casserole. This dish combines savory ground beef, creamy soup, and tender hash browns, all smothered in gooey cheese for a meal that’s hearty and satisfying. Each bite is rich…
Comfort food doesn’t get much better than ground beef hash brown casserole. This dish combines savory ground beef, creamy soup, and tender hash browns, all smothered in gooey cheese for a meal that’s hearty and satisfying. Each bite is rich and comforting, making it perfect for family dinners or gatherings. What You Need To Know…
This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste. When you think of red lentil soup, Middle Eastern flavors come to mind. But this recipe is different; it…
This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste.
When you think of red lentil soup, Middle Eastern flavors come to mind. But this recipe is different; it features European flavors with sweet smoked paprika and parsley for a truly comforting dish.
This red lentil soup is a must-try for anyone looking for a hearty and filling plant-based meal. The combination of red lentils, root vegetables, and warm, smoky spices makes this soup not only delicious but also incredibly satisfying.
I love how simple and easy it is to make this soup. The use of everyday ingredients, such as onions, garlic, carrots, and potatoes, makes it a convenient option for when you want to prepare a wholesome meal without a trip to the grocery store.
The use of sweet smoked paprika in this recipe is a total flavor enhancer. It adds a rich, smoky undertone to the soup that is both comforting and inviting. Combined with the earthiness of the cumin and the freshness of the parsley, this soup has a flavor combo you will absolutely love.
🧾 Key ingredients
This red lentil soup is a hearty and wholesome dish that is not only delicious but also simple to make. The best part is, you probably have most of these ingredients in your pantry or fridge already.
Red lentils are the star of this soup. They not only add a beautiful, vibrant color to the dish but also cook relatively quickly compared to other lentils, making them perfect for a weeknight meal.
Potatoes, carrots, and parsnips are the root vegetables that give this soup its hearty texture. When they are simmered in the broth, they become soft and flavorful, blending well with the red lentils.
Garlic and onion are the aromatic foundation of many great dishes, and this soup is no exception. They add a depth of flavor that complements the sweetness of the root vegetables and the earthiness of the lentils.
Tomato paste, sweet smoked paprika, and ground cumin are the key seasonings in this recipe. They add a rich, smoky flavor that enhances the overall depth of the soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty and comforting red lentil soup recipe, a reliable stockpot is an absolute must. Its large capacity and sturdy construction make it perfect for sautéeing onions, garlic, and a medley of vegetables. Its tight-fitting lid also helps to lock in all the wonderful flavors as the soup simmers to perfection.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Soak the red lentils in boiling water for 10 minutes.
STEP 2 Peel and chop the onion and garlic. Wash and chop the potatoes. Also, wash, peel, and slice the carrots and parsnips.
Making the red lentil soup
STEP 1 Heat a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
STEP 2 Add the sliced carrots and parsnips to the pot. Stir and cook for 5-6 minutes.
STEP 3 Add the crushed garlic, salt, pepper, parsley, and cumin to the pot. Stir and cook for another 2-3 minutes.
STEP 4 Add the sweet paprika powder and the tomato paste to the pot. Stir until combined.
STEP 5 Pour the vegetable broth into the pot. Cook the soup for approximately 5 minutes.
STEP 6 Add the diced potatoes to the pot. Cook for another 5 minutes.
STEP 7 Finally, add the soaked red lentils to the pot. Cook for another 5 minutes, or until all the vegetables are tender.
💡 Expert tip
The key to this red lentil soup is to prepare the red lentils properly. Soak them in boiling water for at least 10 minutes before adding them to the soup. This not only helps to soften the lentils, but it also kick-starts the cooking process, reducing the overall cooking time of your soup.
🔄 Variations
If you are a fan of spicy food, consider adding a teaspoon of chili powder to give the soup a fiery kick. This will not only add heat but also a unique flavor that contrasts beautifully with the earthy lentils and sweet vegetables.
For a touch of acidity and freshness, consider adding a squeeze of lemon juice or a splash of apple cider vinegar at the end of cooking. This will brighten up the flavors and add a tangy twist to the soup.
If you prefer a creamier texture, you can blend a portion of the soup until smooth and then mix it back in with the chunky soup. This will give the dish a creamy consistency while still maintaining the texture of the vegetables and lentils.
🥣 Serving ideas
This red lentil soup is a versatile dish that can be enjoyed in a variety of ways. It can be served as a main course for a light, healthy dinner. I love to pair it with a side of crispy garlic bread or a fresh green salad for a complete and satisfying meal.
This soup is also a great option for meal prep. I like to make a big batch on the weekend and enjoy it throughout the week. It reheats beautifully and makes for a quick and easy lunch or dinner option.
It is also a perfect dish for a cozy family dinner. Serve it with some vegan cornbread or a side of pesto vegetables for a comforting and nutritious meal that the whole family will love.
❄️ Storing tips
Storing and reheating this red lentil soup is a simple task, and the best part is that the flavors continue to develop, making the dish even more delicious over time.
To store the leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4-5 days.
As for freezing, it is a great option for this soup. The red lentils hold up well to the freezing and thawing process, so you can portion the soup out into individual servings and store them in the freezer for up to 3 months.
When you are ready to reheat the soup, you can do so on the stovetop. Place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating individual portions, the soup can also be reheated in the microwave. Just be sure to stir it every couple of minutes to ensure even reheating.
🤔 FAQs
Can I use different lentils?
I wouldn’t recommend using other lentils. Green and brown lentils not only have different tastes, but they also need longer soaking and cooking time.
Do I really need to soak them?
If you don’t soak them for at least 10 minutes in cold water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup.
What if my soup turns out too thick?
Add 1-2 cups of water if the red lentils soaked up too much liquid. And adjust seasoning accordingly.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste.
Soak red lentils for 10 minutes in boiling water. In that 10 minutes, you can prepare the other veggies.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
Making the soup
Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add the crushed garlic and the seasoning (salt, pepper, parsley, and cumin) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the soaked red lentils and cook for another 5 minutes.
Video
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
No need to thicken the soup – You don’t need any flour or starch to thicken the soup as the red lentils will help you thicken it. The longer the soup rests, the thicker it will be. Moreover, you can take out 1-2 cups of the finished soup and puree them separately with an immersion blender. When you add it back, you will get an even creamier and thicker soup.
Is it too thick? – Add 1-2 cups of water if the red lentil soaked up too much liquid. And adjust seasoning accordingly.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Do I really need to soak them? – If you don’t soak them for at least 10 minutes in hot water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup. 🙂
This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!
I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.
To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)
What is Pot Roast?
A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.
Ingredients
Here’s what you’ll need to make the best pot roast recipe ever:
Boneless Beef Chuck Roast: The best meat for pot roast! It’s usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender. I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you’re feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
Salt: I rub the roast with a generous amount of salt and let it sit for 15-20 minutes before searing. This helps tenderize the meat and creates a nice crust.
Beef Bouillon: Adds a rich beef flavor to the broth.
Water: Combines with the bouillon to create a flavorful broth for cooking the roast.
Olive Oil: For sauteing and adding color to the veggies.
Vegetables: Onion, carrots, and mini potatoes bulk up this dish and add extra flavor. Slice the carrot and onions into large chunks and keep the mini potatoes whole so they cook evenly without getting too soft.
Balsamic Vinegar: A cheaper alternative to red wine for adding depth of flavor.
Worcestershire Sauce: Adds a savory, tangy kick.
Tomato Paste: Adds richness and helps thicken the broth.
Fresh Rosemary & Thyme: Use whole sprigs of fresh herbs to infuse the homemade broth with amazing flavor.
Garlic: Smash the cloves with the side of a knife or the bottom of a cup before adding them to the Dutch oven. Doing this adds a subtle garlic flavor that’s a bit sweeter than mincing, which would be overpowering.
How to Make Pot Roast Gravy
This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:
Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
Heat over medium heat and whisk in a teaspoon of flour at a time.
Keep whisking and adding flour until desired thickness is reached.
Season with salt and pepper to taste.
Recipe Tips and Suggestions
The cooking time in this recipe is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness. The meat should easily shred with a fork when it’s done.
Don’t forget to sear the meat and saute the veggies before slow cooking. This simple step adds so much flavor to the final dish!
I like using a Dutch oven because it distributes heat evenly and helps retain moisture, creating a tender roast. You can try using a crock pot (I know many people swear by them!) and cooking on low for about 7-8 hours or high at 4-5 hours, but I haven’t tested this method, so I can’t guarantee the same results. You’d still need to sear the meat and saute the veggies before transferring everything to the crock pot.
Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.
2large carrots, peeled and cut into large chunks$0.18
1large yellow onion, peeled and quartered$0.86
1sprigfresh rosemary$0.29
2-3sprigsof fresh thyme$0.05
5cloves garlic, smashed, but kept whole$0.10
1bag mini potatoes (about 1lb – 1.5 lbs depending on the size of your roasting dish)$3.54
Instructions
Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.
Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.
Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!
Enjoy our easy-to-make Beef Brisket Stew, a well-crafted recipe that uses simple cooking techniques and ingredients to create a rich, classic, melt-in-your-mouth beef stew.
Enjoy our easy-to-make Beef Brisket Stew, a well-crafted recipe that uses simple cooking techniques and ingredients to create a rich, classic, melt-in-your-mouth beef stew.
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had. Make-Ahead Mashed Potatoes I didn’t eat a lot of mashed potatoes growing up, but as…
