Lentil Potato Soup
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.
Servings: 6 Servings
Calories: 460kcal
Ingredients
- 2 large potatoes peeled and diced
- 2 medium carrots peeled and diced
- 2 stalks celery thinly sliced
- 4 cloves garlic finely chopped
- 1 onion finely chopped
- 2 tablespoons butter
- 2 cups green lentils rinsed and drained
- 8 cups chicken stock or vegetable stock
Instructions
- In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes.
- Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.
Recipe Notes
- 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.
- A good cooking tip for cooking lentils is to soak them in a bowl of water for a minimum of 2 hours before cooking them. Dried lentils are heavy on the stomach, and soaking them eases digestion and reduces cooking time.