Description
Hearty Lentil and Potato Soup is the ultimate comfort food that warms both your heart and stomach. This vegan delight combines tender lentils, creamy Yukon Gold potatoes, and vibrant vegetables in a fragrant broth, making it perfect for chilly evenings or cozy gatherings. With its rich flavors and wholesome ingredients, this recipe not only nourishes but also creates lasting memories with family and friends.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium Yukon Gold potatoes, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp lemon juice (optional)
Instructions
- Rinse lentils under cold water until clear. Chop vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
- Add carrots, celery, potatoes, and rinsed lentils to the pot; stir for a minute.
- Pour in vegetable broth; add thyme, bay leaf, salt, and pepper. Bring to a boil then reduce heat to simmer.
- Simmer uncovered for 25-30 minutes until lentils are tender but not mushy. Stir occasionally.
- If using lemon juice, add just before serving. Adjust seasonings if needed and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added nutrition, substitute potatoes with sweet potatoes or incorporate kale. This soup freezes well; store cooled leftovers in airtight containers.