Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Servings: 6
This is an easy recipe for a hearty, very comforting Lentil Potato soup. Enjoy a bowl of nutritious lentils, protein, and fiber with this flavorful and healthy soup mixed with tender potatoes. This soup is a family-friendly meal. A complete, filling meal that even your little ones will love!
INGREDIENTS
3 cloves garlic – minced
¼ c. diced onion
1 carrot, large (3-4 ounces)
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 ¼ c. lentils – I used a mix of green, red split, and black lentils, but green only works great.
12 ounces potatoes – cut into bite-sized pieces
¼ teaspoon thyme
¼ c. tomato sauce – optional
4-5 c. water
½ teaspoon oregano
2 teaspoons salt
¼ teaspoon black pepper
How to make Easy Lentil Potato Soup
Step 1: In a large pot or Dutch oven, heat the oil. Once hot, add the onion and saute for about a minute. Then, add the garlic along with the carrots. Continue to cook for another 2 to 3 minutes, stirring often.
Step 2: Into the pot, add the tomato paste, tomato sauce, and lentils. Cook for another minute before adding in the potatoes.
Step 3: Pour in 4 c. of water and season with salt, pepper, thyme, and oregano. Put the lid on and bring everything to a boil. Once boiling, adjust the heat to medium-low and let the mixture simmer for about 25 to 35 minutes or until the lentils are cooked through and the potatoes are tender.
Step 4: If needed, season with extra salt and pepper.
Step 5: Serve the lentil potato soup right away. Enjoy!
NOTES:
To thin out the soup, add up to 1 extra cup of water.
You can use chicken or vegetable stock (broth) in place of water for more flavor.
If you love the flavor of bay leaf, you are welcome to add 1 bay leaf.
NUTRITION FACTS:
Calories: 224, Fat: 5g, Saturated Fat: 3g, Sodium: 432mg, Potassium: 691mg, Carbohydrates: 33g, Fiber: 14g, Sugar: 1g, Protein: 12g, Vitamin A: 1755%, Vitamin C: 10.4%, Calcium: 50%, Iron: 5%