Description
Lentil and potato soup is a comforting, nutrient-rich dish that combines protein-packed lentils and creamy potatoes for a satisfying meal. Perfect for busy weeknights, this budget-friendly recipe can be made in under an hour, making it ideal for meal prep. Enhanced with aromatic herbs and spices, this hearty soup will quickly become a family favorite.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium potatoes (Russet or Yukon Gold), diced
- 1 cup carrots, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and chop the potatoes, carrots, onion, and garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Stir in chopped carrots and potatoes along with rinsed lentils. Pour in the vegetable broth; adjust for desired consistency.
- Bring to a boil over high heat; reduce to low and simmer uncovered for about 30-35 minutes or until lentils are tender.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg