Description
Warm up with this comforting Hearty Lentil and Potato Soup, bursting with wholesome flavors and packed with nutritious ingredients. Perfect for chilly days or cozy gatherings.
Ingredients
Scale
- 1 cup green or brown lentils (dried)
- 4 medium Yukon Gold or Russet potatoes (diced)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Once veggies are tender, add minced garlic and sauté for an additional minute until fragrant.
- Stir in Lentils and Potatoes: Add rinsed lentils and diced potatoes to the pot. Stir everything together.
- Pour in Broth: Pour in vegetable broth and add dried thyme. Bring to a gentle boil, then reduce heat.
- Simmer: Cover the pot and let it simmer on low for about 30 minutes or until lentils are tender but not mushy.
- Season to Taste: Adjust seasoning with salt and pepper as needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Rinse lentils before cooking to remove impurities. For a creamier texture, blend part of the soup after cooking. Feel free to customize by adding spinach or kale for extra nutrition.