Description
Lentil Potato Soup is a comforting and hearty dish that’s perfect for chilly days. This nourishing recipe combines green or brown lentils, creamy Yukon Gold potatoes, and fresh vegetables, creating a flavorful and filling meal. Easy to prepare, this soup is not only a great choice for busy weeknights but also a delightful option for cozy weekends. Enjoy it as a wholesome starter or main dish that warms both body and soul.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium Yukon Gold potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).
- Add garlic and thyme; cook for an additional minute.
- Stir in lentils and potatoes until well combined.
- Pour in vegetable broth and add bay leaves. Bring to a boil then reduce heat to simmer.
- Cook uncovered for about 30 minutes or until lentils are tender.
- Remove bay leaves and season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg