Lentil Potato Soup
Lentil potato soup is a warm and hearty dish that perfectly blends earthy lentils with creamy Yukon Gold potatoes. This comforting recipe features aromatic vegetables and spices, creating a nourishing meal that’s both satisfying and easy to prepare. Ideal for chilly evenings or quick weeknight dinners, this soup can be enjoyed as a starter or paired with crusty bread for a fulfilling main course.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium Yukon Gold potatoes, diced
- 1 cup chopped carrots
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and cook for an additional minute.
- Add diced carrots and potatoes; sauté for about 5 minutes until vegetables soften slightly.
- Stir in rinsed lentils and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender.
- Season with cumin, thyme, salt, and pepper. Simmer for another 10 minutes to meld flavors.
- For a smoother texture, blend part of the soup using an immersion blender; otherwise, serve chunky.
- Garnish with fresh herbs if desired and enjoy hot.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg