Easy Lentil Potato Soup Recipe
This Easy Lentil Potato Soup is chunky, hearty, and full of flavor — the perfect bowl of comfort for cold weather.
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoon vegetable oil
- 3 cloves garlic, minced
- ¼ cup diced onion
- 1 large carrot 3 - 4 oz
- 2 tablespoon tomato paste
- ¼ cup tomato sauce optional
- 1 ¼ cups lentils brown or green
- 12 oz potatoes cut into bite-sized pieces
- 2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
- ½ teaspoon oregano
- 4-5 cups water or vegetable stock
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 1 minute. Stir in the garlic and carrots and cook for 2 to 3 minutes, stirring often.
- Add the tomato paste, tomato sauce, and lentils and cook for 1 minute. Stir in the potatoes and pour in 4 cups of water.
- Taste the soup and add more salt and pepper if needed. Serve warm.
- Season with salt, pepper, thyme, and oregano. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
Using green or brown lentils works best. No need to soak lentils. You can add extra water if the soup is too thick.
Nutrition
Serving: 1bowlCalories: 224kcalCarbohydrates: 33gProtein: 12gFat: 5gSaturated Fat: 3gSodium: 432mgPotassium: 691mgFiber: 14gSugar: 1gVitamin A: 1755IUVitamin C: 10.4mgCalcium: 50mgIron: 5mg
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