Lentil and Potato Soup
User Reviews
5
6 reviews
Excellent
Lentil and Potato Soup
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You simply can't beat a hearty and wholesome bowl of lentil and potato soup. This comfort food meal is ideal for meal prep.
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Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 2 carrot chopped
- 2 celery chopped, stalks
- 3 garlic minced, cloves
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano dried
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 tablespoon tomato paste
- 4 cups water
- 2 cups vegetable broth
- 1 ½ pounds red-skinned potatoes cut into ½- to ¾-inch pieces, small
- 1 cup lentils rinsed & picked over for stones
- ¼ cup parsley flat-leaf, minced
- salt to taste
- black pepper to taste
Instructions
- Heat a little drizzle of olive oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, until they start to brown. This should take about 15 minutes. If the onions start to dry out during cooking, add some water, 1 tablespoon at a time.
- Add the chopped carrots and celery, and cook for another 5 minutes.
- Add the garlic, cumin, ground coriander, oregano, salt and pepper. Cook until the spices become aromatic, about 1 to 2 minutes.
- Add the tomato paste. Cook, stirring frequently, until the tomato paste starts to brown, 5 to 6 minutes. This extra step takes just a few minutes, but makes a world of difference. When uncooked, tomato paste can have an acidic taste. Browning it allows the natural sugars in the paste to caramelize, lending a more mellow savory flavor to the dish.
- Add the vegetable broth, water, lentils and chopped potatoes. Bring the mixture to a boil, then lower the heat slightly so the mixture maintains a lively simmer. Partially cover the saucepan and cook until the potatoes and lentils are tender, about 35 to 40 minutes.
- Stir in the parsley. Taste the soup and adjust the seasonings as necessary. Serve.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.5cups
Calories
285kcal
(14%)
Carbohydrates
54g
(18%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Sodium
859mg
(36%)
Fiber
16g
(64%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 285kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 859mg | 36% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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