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.
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.
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