This ridiculously easy lentil potato soup is a must-try during the fall! It's packed with hearty vegetables like celery, carrots, and potatoes that taste delicious cooked with nutritious brown or green lentils in chicken broth.
Turn the heat to medium-low and let the pot simmer with the lid on for 45 minutes until the carrots, lentils, and potatoes have completely softened, and the liquid has thickened slightly. Stirring occasionally, so nothing sticks to the bottom of the pot.
For a thicker soup, mix 2 tablespoons of cornflour with water and add that to the soup. It will start to thicken instantly as the soup gets hotter.
Soak the lentils in a bowl of water for a minimum of 2 hours before cooking. Dried lentils are heavy on the stomach, and soaking them eases digestion and reduces cooking time.