This easy Lentil Potato Soup recipe comes together in less than one hour and is perfect for an easy weekday family meal. Lentils are nutritious, rich in protein, and fiber. Combined with potatoes and carrots, you have a healthy and flavorful dish.
What is great about Lentil Potato Soup?
This soup combines two nutritional powerhouses—lentils and potatoes. Lentils are rich in protein, fiber, and essential minerals, while potatoes provide vitamins, potassium, and carbohydrates.
The combination of lentils and potatoes can support heart health. Lentils help lower cholesterol levels, while potatoes are a good source of potassium, which can help regulate blood pressure.
Lentils and potatoes are both filling ingredients, making this soup a satisfying choice for a meal. It can help keep you full and satisfied for longer periods.
Lentil Potato Soup is versatile and customizable. You can add various vegetables, herbs, and spices to suit your taste preferences and make it your own.
Tips
Before adding lentils to the soup, rinse them thoroughly in a fine-mesh strainer to remove any dust or debris. This step also helps prevent excess foaming while cooking.
Experiment with different types of lentils, such as brown, green, or red lentils, to vary the texture and flavor of your soup. Each type has its unique characteristics.
If you have time, consider soaking the lentils for a few hours or overnight before cooking. This can reduce cooking time and make them easier to digest.
Start by sautéing onions, garlic, and other aromatics in a bit of olive oil or butter. This enhances the flavor of the soup.
Lentil Potato Soup
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
2 large yellow 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 tablespoon butter
2 cups green or brown lentils rinsed and drained
8 cups chicken stock or vegetable stock
Directions:
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.
A crisp and unoaked Chardonnay can complement the creamy texture of the soup. Look for one with apple and citrus notes.
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