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Lentil Potato Soup

Lentil Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried brown or green lentils, rinsed
  • 1 lb Yukon gold potatoes, diced
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp fine sea salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 to 2 tbsp fresh lemon juice
  • Chopped fresh parsley, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, until softened. Stir in the garlic and cook 30 seconds.
  2. Add the lentils, potatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer for 20 to 25 minutes, until potatoes are fork-tender and lentils are soft.
  4. Carefully transfer about 2 cups of the soup to a blender and purée until smooth. Stir the purée back into the pot. Alternatively, mash some potatoes directly in the pot with a spoon.
  5. Remove the bay leaf. Stir in the lemon juice, then taste and adjust salt and pepper. Ladle into bowls and top with parsley.

Notes

The soup thickens as it cools, so when reheating add a small amount of water or broth to bring it back to the right consistency. If you plan to freeze the soup, hold the lemon juice and add it after thawing and reheating.