Name: Hearty Lentil Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 6 cups low-sodium vegetable broth; 1 cup brown or green lentils, rinsed; 1 (14.5 oz) can diced tomatoes, undrained; 2 medium Yukon Gold or red potatoes, peeled and diced into ½-inch cubes; 1 tsp dried thyme; ½ tsp dried oregano; ½ tsp black pepper; Salt to taste; Fresh parsley, chopped (for garnish, optional)

👩‍🍳 Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
2
Stir in minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3
Pour in vegetable broth and the undrained can of diced tomatoes. Add the rinsed lentils, diced potatoes, dried thyme, and dried oregano. Stir everything together.
4
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the lentils and potatoes are tender. Potatoes should be easily pierced with a fork.
5
Remove from heat. Taste the soup and season generously with salt and black pepper. Adjust seasonings as needed to your preference.
6
Ladle the hot lentil potato soup into bowls. Garnish with fresh chopped parsley if desired, and serve immediately.

💡 Notes

For a creamier soup, blend 1-2 cups of the cooked soup with an immersion blender and stir back into the pot. Soup can be stored in an airtight container in the refrigerator for 4-5 days, or frozen for up to 3 months. Add a splash of broth when reheating if it's too thick.

Hearty Lentil Potato Soup: Your New Favorite 30-Minute Fall Meal

Hearty Lentil Potato Soup

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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