Easy Lentil Potato Soup Recipe
This Easy Lentil Potato Soup is chunky, hearty, and full of flavor — the perfect bowl of comfort for cold weather.
Equipment
- large pot
- dutch oven
Ingredients
- 2 tablespoon vegetable oil
- 3 cloves garlic minced
- ¼ cup diced onion
- 1 large carrot 3 - 4 oz
- 2 tablespoon tomato paste
- ¼ cup tomato sauce optional
- 1 ¼ cups lentils brown or green
- 12 oz potatoes cut into bite-sized pieces
- 2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
- ½ teaspoon oregano
- 4-5 cups water or vegetable stock
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 1 minute. Stir in the garlic and carrots and cook for 2 to 3 minutes, stirring often.
- Add the tomato paste, tomato sauce, and lentils and cook for 1 minute. Stir in the potatoes and pour in 4 cups of water.
- Taste the soup and add more salt and pepper if needed. Serve warm.
- Season with salt, pepper, thyme, and oregano. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
Using different kinds of lentils will create a different final result. Green or brown lentils work best. There is no need to soak the lentils, just rinse them well under running water. Add up to 1 more cup of water to thin the soup. Can freeze for up to 3 months. Adjust seasoning as necessary when reheating.
Nutrition
Serving: 1bowlCalories: 224kcalCarbohydrates: 33gProtein: 12gFat: 5gSaturated Fat: 3gSodium: 432mgPotassium: 691mgFiber: 14gSugar: 1gVitamin A: 1755IUVitamin C: 10.4mgCalcium: 50mgIron: 5mg
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