Lentil Potato Soup
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Lentil Potato Soup
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This Lentil Potato Soup blends green lentils, diced potatoes, and fragrant aromatics such as garlic, celery, fennel, and onion. The broth is seasoned with thyme, bay leaf, and crushed red pepper for subtle warmth. The soup is cooked until the potatoes start to soften and lentils are tender, creating a hearty texture. Optional bread croutons add a crunchy contrast. Olive oil enriches the flavor while maintaining a luscious mouthfeel. It’s a filling and savory soup especially suitable for cooler days.
Description
The Lentil Potato Soup combines green lentils with cubed potatoes and an aromatic medley of garlic, celery, onion, and fennel. These ingredients are gently sautéed in olive oil to develop flavor before being simmered in broth and water alongside herbs like thyme and bay leaf. The addition of peperoncino or crushed red pepper introduces a mild heat, balancing the earthiness of the lentils and the subtle sweetness of the fennel. As the soup cooks, some potatoes are mashed to thicken the broth slightly, giving a comforting texture.
Serving this soup with optional homemade croutons toasted with olive oil, salt, and pepper provides a crisp element to complement the tender vegetables and lentils. This soup works well as a nourishing lunch or light dinner.
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Ingredients
For the soup
- 2 cups green lentils or small Italian brown lentils
- 1/4 cup extra virgin olive oil plus more for drizzling
- 4 to 6 garlic lightly crushed, large cloves
- 1 celery finely diced, large rib
- 1 yellow onion finely diced, medium
- 1 fennel bulb finely diced, small
- 1 peperoncino or a generous pinch of crushed red pepper, fresh or dried
- 3 thyme sprigs
- 1 bay leaf (fresh or dried)
- 1 teaspoon salt or to taste, sea salt
- 1 potato peeled and cut into 1/2-inch cubes, medium yellow
- 4 cups vegetable broth (or chicken broth)
- 4 cups water
For the croutons (optional)
- 2 cups bread 1/2 inch cubes, cubed
- 2 tablespoons extra virgin olive oil
- kosher salt
- black pepper
Instructions
- Get ready. Rinse the lentils thoroughly in a fine mesh strainer and be sure to pick out any tiny stones or other debris. Set aside. If you’re serving with croutons, preheat the oven to 400°F.
- Sauté the aromatics. Pour the olive oil into a Dutch oven or other heavy-bottomed pot and set on medium-low heat. Stir in the garlic, celery and onion, fennel, chili pepper, thyme sprigs, and bay leaf. Cook until the vegetables are softened and their perfume starts to fill the kitchen, about 7 minutes. Season with the salt.
- Add the potatoes and lentils. Add the potatoes and stir to coat them with oil. Add 1 cup of broth and turn the heat to medium. Bring the mixture to a simmer over medium heat, then cover partly and cook at a gentle simmer until the potatoes have started to soften, about 10 minutes. Stir in the rinsed lentils.
- Add the broth and simmer. Pour in the remaining 3 cups broth, plus the 4 cups water. Use a wooden spoon or silicone spatula to mash some of the softened potatoes against the side of the pot; this will help to thicken the soup. Turn the heat to high to bring the soup to a boil, then lower the heat to simmer and cover partially. Simmer gently for 45 minutes, or until the vegetables are tender and the lentils are cooked through.
- Make the croutons. While the soup is simmering, toss the bread cubes in a bowl with 2 tablespoons olive oil, sprinkle with salt and pepper, and spread them out on a baking sheet. Bake in the hot oven until evenly browned and crisp, about 15 minutes.
- Serve. Remove the soup from the heat. Discard the thyme sprigs, bay leaf, chili pepper and any garlic cloves that haven’t melted into the soup—or leave them in, as I do (I like to mash them up). Ladle the soup into bowls, drizzle with your best olive oil, and scatter a small handful of croutons on top of each serving.
Notes
- Rinse lentils thoroughly and check for debris before cooking.
- Optional croutons add a crunchy texture; prepare by cubing bread and tossing with olive oil, salt, and pepper, then bake at 400°F.
- Nutrition information excludes optional croutons.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
52.3g
(17%)
Protein
18.1g
(36%)
Fat
9.8g
(15%)
Saturated Fat
1.4g
(7%)
Polyunsaturated Fat
1.4g
(8%)
Monounsaturated Fat
6.7g
(34%)
Sodium
1055.2mg
(44%)
Potassium
981.8mg
(21%)
Fiber
22.1g
(88%)
Sugar
5.4g
(11%)
Vitamin A
472.6IU
(9%)
Vitamin C
18.9mg
(21%)
Calcium
77.2mg
(8%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 52.3g | 17% |
| Protein | 18.1g | 36% |
| Fat | 9.8g | 15% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 6.7g | 34% |
| Sodium | 1055.2mg | 44% |
| Potassium | 981.8mg | 21% |
| Fiber | 22.1g | 88% |
| Sugar | 5.4g | 11% |
| Vitamin A | 472.6IU | 9% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 77.2mg | 8% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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