Description
Warm your soul with this hearty Lentil Potato Soup, a cozy blend of earthy lentils and creamy Yukon Gold potatoes simmered in a savory vegetable broth. Perfect for chilly days!
Ingredients
Scale
- 1 cup green lentils
- 4 medium Yukon Gold potatoes, cubed
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Prepare Your Veggies: Wash and chop the onion, celery, carrots, and potatoes into bite-sized pieces.
- 2. Sauté Aromatics: In a large pot over medium heat, drizzle olive oil. Add chopped onion, garlic, celery, and carrots. Sauté for about 5 minutes until softened.
- 3. Add Potatoes & Spices: Stir in the cubed potatoes along with cumin, thyme, salt, pepper, and bay leaf. Cook for an additional minute until fragrant.
- 4. Pour in Broth & Lentils: Add vegetable broth and rinsed lentils. Bring to a boil then reduce to simmer for about 30 minutes until lentils and potatoes are tender.
- 5. Blend (Optional): For a creamier texture, use an immersion blender to blend some of the soup while keeping some chunks for texture.
- 6. Serve & Enjoy: Ladle the soup into bowls and garnish with fresh herbs or pepper as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize your soup by adding spinach or kale for extra greens or swapping regular potatoes for sweet potatoes. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.