Description
A light yet hearty brothy lentil potato soup made with Yukon Gold potatoes, tender brown lentils, and aromatic vegetables simmered in a flavorful herb infused broth. Comforting, nourishing, and perfect for cozy meals.
Ingredients
Scale
- 1 cup dried brown lentils, rinsed
- 3 medium Yukon Gold potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large soup pot over medium heat and add olive oil.
- Add diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in rinsed lentils, cubed Yukon Gold potatoes, dried thyme, bay leaf, salt, and black pepper.
- Pour in vegetable broth and stir gently to combine.
- Bring to a gentle boil, then reduce heat and simmer for 25 to 30 minutes until lentils and potatoes are tender.
- Remove the bay leaf and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- Rinse lentils thoroughly before cooking to remove excess starch.
- Simmer gently to keep the broth clear and flavorful.
- Add extra broth if you prefer a lighter consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg