Easy Lentil and Potato Soup Recipe
There's nothing quite like a warm and hearty soup to bring comfort to the table, and this Easy Lentil Potato Soup is the perfect choice.
Servings: 6
Calories: 287kcal
Ingredients
- 2 tbsp Olive Oil
- 3 cloves Garlic finely chopped or grated
- 3 Celery Stalks chopped
- 4 Russet Potatoes peeled and chopped
- 1 tsp Salt
- ½ tsp Pepper
- 2 tsp Paprika
- ½ tsp Red Pepper Flakes
- 2 tbsp Balsamic Vinegar
- 1 cup Lentils brown were used, you can use any color you have on hand
- 4 cups Vegetable Broth sub your favorite broth or stock here
Optional ingredients:
- Parsley
- Grilled onions
- Sour cream
- Bacon bits
- Ham
Instructions
- Rinse, drain, and inspect the lentils. Set aside.
- In a large pot placed over medium heat, add the olive oil. Once the oil warms up, add the chopped onion. Stir to make sure that the oil fully coats the onion.
- Cook the onions until they slightly soften. Then add the garlic, carrots, celery, and potatoes. Stir to combine.
- Season with salt, pepper, paprika, and red pepper flakes. Stir to fully combine.
- Add in the balsamic vinegar. This will help deglaze the pan. Stir to combine.
- Next, add the rinsed lentils and vegetable broth. Stir to combine.
- Allow the mixture to come to a boil. Once it comes to a boil, reduce the heat to low, cover, and allow it to simmer for 30-45 minutes or until the lentils and veggies are soft.
- Serve immediately. You can top this with parsley, grilled onion, sour cream, chives, ham or even bacon bits!
Nutrition
Calories: 287kcal | Carbohydrates: 49g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 417mg | Potassium: 977mg | Fiber: 13g | Sugar: 3g | Vitamin A: 482IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg