Hearty Lentil, Potato, and Carrot Soup
Hearty Lentil, Potato, and Carrot Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
For the Soup
- 1 cup brown or green lentils, rinsed
- 1 pound potatoes, Yukon Gold or red, peeled and diced into 1/2-inch pieces
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the rinsed lentils, diced potatoes, vegetable broth, water, bay leaf, and dried thyme. Bring the mixture to a rolling boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 40 min
- 5
Carefully remove and discard the bay leaf from the soup. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil, Potato, and Carrot Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
For the Soup
- 1 cup brown or green lentils, rinsed
- 1 pound potatoes, Yukon Gold or red, peeled and diced into 1/2-inch pieces
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed lentils, diced potatoes, vegetable broth, water, bay leaf, and dried thyme. Bring the mixture to a rolling boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 40 min - 5
Carefully remove and discard the bay leaf from the soup. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min