Lentil Potato Soup
User Reviews
5
Lentil Potato Soup
Description
This Lentil Potato Soup begins by dicing yellow onion, mincing garlic, and cubing russet potatoes. French green lentils are rinsed and set aside. Onion and garlic are gently sautéed in olive oil until soft and fragrant, then seasoned with salt, black pepper, and smoked paprika to build depth.
The potatoes, lentils, vegetable broth, and water are added to the pot and brought to a boil before reducing to a simmer. The soup cooks covered for about 30 minutes until lentils are tender and potatoes are cooked through. A splash of white balsamic vinegar is stirred in at the end for subtle brightness and acidity.
The final soup presents a thick, hearty texture from the softened lentils and potatoes, balanced by the smoky notes from paprika and savory base from vegetable broth. It can be enjoyed as a warming meal or starter, and herbs or grated parmesan cheese can be added for extra flavor.
Notes suggest low sodium broth can be used, and carrots or celery can be added during sautéing to introduce more vegetables. The soup also freezes well for up to three months sealed airtight, making it good for make-ahead meals.
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 2 russet potato
- 1 cup French green lentils
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1 qt vegetable broth 4 cups
- 2 cups water
- 1 tbsp white balsamic vinegar
Instructions
- Dice yellow onion, mince garlic and peel and cube the russet potatoes and set to the side. Rinse green lentils, drain and set to the side.
- Heat a large stock pot or dutch oven over medium low heat and add the oil, onion and garlic to the pot. Simmer, tossing frequently until the onion and garlic are soft and fragrant - about 3 minutes.
- Season onion and garlic with the salt, pepper, and smoke paprika. Toss and continue simmering for another 2 minutes.
- Pour the cubed potatoes, lentils, vegetable broth, and water into the pot. Increase heat to high and bring mixture to a boil. Reduce to a simmer, cover with a lid and simmer for about 30 minutes.
- Test to see that the lentils are soft and cooked through.Turn off heat and stir in the white balsamic. Allow soup to cool slightly and serve with herbs and parmesan cheese.
Notes
- Use low sodium vegetable broth or stock to control salt levels.
- Adding carrots and celery when sautéing onion and garlic increases vegetable content and flavor.
- Freeze the soup in airtight containers for up to 3 months for convenient storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 174kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1063mg | 44% |
| Potassium | 483mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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