Description
Lentil and Potato Soup is a nourishing and hearty meal that warms the soul on chilly days. Bursting with earthy flavors from lentils and the creaminess of potatoes, this comforting dish is perfect for cozying up with a blanket and your favorite show. Quick to prepare and easy to customize, it’s an ideal choice for busy weeknights or meal prep. Plus, its delightful aroma will have everyone gathering around the kitchen!
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 3 medium Yukon Gold potatoes, cubed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Prep vegetables by washing and chopping them into small pieces.
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- Stir in diced carrots, celery, bay leaves, thyme, salt, and pepper; cook for 3-4 minutes.
- Add rinsed lentils and vegetable broth; bring to a gentle boil.
- Once boiling, add cubed potatoes. Reduce heat to low; cover partially and simmer for 25-30 minutes until lentils are tender.
- For a creamier texture, blend part of the soup before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg