Description
This ridiculously easy lentil potato soup is perfect for fall—packed with hearty vegetables and nutritious lentils simmered in flavorful chicken broth.
Ingredients
- 2 large potatoes – peeled and diced
- 2 medium carrots – peeled and diced
- 2 stalks celery – thinly sliced
- 4 cloves garlic – finely chopped
- 1 onion – finely chopped
- 2 tablespoons butter
- 2 cups green lentils – rinsed and drained
- 8 cups chicken stock – or vegetable stock
Instructions
1. In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 – 6 minutes.
2. Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes – or until the vegetables have softened and the soup has thickened.
Notes
For a thicker soup, mix 2 tablespoons of cornflour with water and add that to the soup. It will start to thicken instantly as the soup gets hotter.
A good cooking tip for cooking lentils is to soak them in a bowl of water for a minimum of 2 hours before cooking them. Dried lentils are heavy on the stomach, and soaking them eases digestion and reduces cooking time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 23g
- Protein: 28g
- Cholesterol: 10mg