Description
This Hearty Lentil and Potato Soup combines protein-rich lentils, tender potatoes, and aromatic vegetables in a flavorful broth, creating a comforting and nutritious meal perfect for any day.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 medium potatoes (Yukon Gold or Russet), diced into ½-inch pieces
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian version)
- 2 cups water
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables soften and onions become translucent, stirring occasionally. Add minced garlic and cook for an additional minute.
- Stir in rinsed lentils and diced potatoes, ensuring they are well-coated with the sautéed vegetables. Cook together for about 2 minutes to enhance flavor.
- Pour in vegetable broth and water. Add dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover the pot partially and simmer gently for 25-30 minutes, stirring occasionally, until lentils are tender and potatoes are cooked through.
- Remove the bay leaf. Season the soup with salt and pepper to taste. If desired, use an immersion blender to blend a portion of the soup for a thicker consistency, leaving some chunks for texture.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For added depth of flavor, consider adding a splash of lemon juice or a dash of smoked paprika before serving.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon standing; add a bit of water or broth when reheating to reach desired consistency.
- This recipe is naturally vegetarian and can be made vegan by ensuring the broth used is plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil and potato soup, hearty lentil soup, vegetarian soup recipe, comfort food, healthy soup