Description
A comforting and nourishing soup filled with earthy lentils, buttery potatoes, and aromatic vegetables. Perfect for chilly days and family gatherings.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 6 cups vegetable broth
- 2 bay leaves
- 2 sprigs of fresh thyme
- Salt and black pepper to taste
- Squeeze of lemon juice
- Olive oil for sautéing
- Optional: Greens (kale or spinach)
Instructions
- Rinse the lentils under cold water and chop the potatoes, onions, carrots, and garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onions until translucent, then add garlic and carrots.
- Stir in the rinsed lentils and pour in the broth. Add diced potatoes, bay leaves, and thyme. Bring to a gentle boil, then reduce heat and cover.
- Simmer for 30-40 minutes or until lentils are tender. Stir occasionally.
- Add lemon juice and season with salt and pepper. Toss in greens if using.
- Ladle soup into bowls and serve warm with bread or a salad.
Notes
For a thicker soup, use an immersion blender to puree part of the soup. Adjust seasoning and broth to your preferred thickness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, lentils, comfort food, vegetarian, hearty, autumn recipes, family traditions