Lentil Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 cups
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Calories
155 kcal
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Course
Soup
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Cuisine
American, Vegetarian
Lentil Potato Soup
Description
The Lentil Potato Soup features a medley of diced Yukon gold or red potatoes, green lentils, diced onion, celery, carrots, and minced garlic. The vegetables are sautéed with olive oil and Italian seasoning blend to build flavor. Canned diced tomatoes and vegetable broth provide liquid and acidity, while salt and pepper season the soup. The mixture simmers covered until potatoes and lentils reach tenderness, with fresh rosemary, parsley, and thyme added to enhance the herbal notes.
This soup offers a comforting, filling dish with varied textures from soft potatoes and lentils to tender vegetables. Its well-seasoned broth balances richness and slight acidity from tomatoes. Serving topped with fresh parsley or herbs adds freshness and color contrast.
Leftover soup stores well in airtight containers in the refrigerator for four to five days or can be frozen for up to three months. Italian seasoning blends like Mrs. Dash’s can be substituted if preferred.
Ingredients
- 1 yellow onion medium
- 3 carrot
- 2 celery ribs
- 3-4 cloves garlic
- 1 ½ pounds potato yukon gold, red, russet
- 2 tsp olive oil
- 1 tsp Italian seasoning blend
- 1 tsp salt
- ½ tsp black pepper
- 14.5 oz diced tomatoes 1 can
- 6 cups vegetable broth
- 1 cup green lentils or brown lentils, uncooked
- rosemary for extra flavor (dried will work too, fresh
- parsley
- thyme
Instructions
- Peel potatoes, onion, celery, carrots, and garlic. Dice veggies and mince garlic. For faster cooking potatoes I used a ½-¾ inch dice. Carrots can be sliced into thin rounds or diced. Frozen diced carrots work too!
- Measure out remaining ingredients for speedy soup assembly.
- Heat a large pot or dutch oven to medium-high heat with oil. Sauté onions, celery, and carrots until edges are lightly golden.
- Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
- Add canned diced tomatoes with juices, diced potatoes, broth, and lentils.
- Bring soup to a boil, then reduce to a low but bubbling simmer and cover. Cook for about 15-20 minutes or until potatoes and carrots are fork-tender and dried lentils are tender and fully cooked.
- Taste and add any additional herbs/spices your heart desires. Portion soup into bowls and top with fresh herbs. Enjoy!
- Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen up to one month.
CROCK-POT SLOW COOKER INSTRUCTIONS
- Add all ingredients to your slow cooker.
- Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender.
Notes
- Mrs. Dash's Italian Medley is a flavorful substitute if you don't have a preferred Italian seasoning blend.
- Store leftover soup in airtight containers refrigerated for 4-5 days or freeze up to 3 months for later use.
- Adjust seasonings after cooking to taste, adding more fresh herbs as desired for brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 874mg | 36% |
| Potassium | 631mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 20mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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