Description
A hearty and nourishing Green Lentil Potato Soup made with fresh herbs, vegetables, and protein-rich lentils. This comforting European-style soup is naturally vegan, gluten-free, and packed with earthy flavor.
Ingredients
- 1 small leek (or 1 yellow onion)
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1.5 cups green or French Puy lentils, picked through and rinsed
- 2 cups small diced gold potatoes
- ¼ cup mixture of 2 tablespoons vegetable broth + 2 tablespoons white vinegar
- 6–7 cups water
- 8 sprigs fresh thyme (or 2 teaspoons dried)
- 1 sprig rosemary
- 1 sprig sage (optional)
- 1 bay leaf
- 3 tablespoons shoyu or tamari
- ⅓ cup Italian flat-leaf parsley, minced
Instructions
- Clean the leek by slicing it into rounds and placing in a bowl of cold water. Swish to remove dirt and let sit for 5 minutes. Lift out the leek and pat dry with a towel.
- Heat a heavy-bottomed soup pot over medium heat. Add a drizzle of olive oil and sauté leeks, carrot, and celery until softened and lightly golden.
- Push veggies to one side, add a bit more olive oil, then sauté garlic for 1 minute until fragrant.
- Deglaze the pot with the vinegar-broth mixture, scraping up any browned bits. Let reduce slightly.
- Add lentils, thyme, rosemary, sage, bay leaf, water, and shoyu. Stir and bring to a boil.
- Partially cover and simmer over medium-low heat for 20 minutes.
- Add diced potatoes. Bring back to a gentle boil and cook for another 20–25 minutes, stirring occasionally, until lentils and potatoes are tender.
- Remove herb sprigs and bay leaf. Adjust seasoning with salt and pepper to taste.
- Stir in fresh parsley before serving. Enjoy hot with crusty bread or bruschetta.
Notes
- For a creamier texture, blend ¼–⅓ of the soup until smooth and return to the pot.
- Add greens like spinach, kale, or chard for extra nutrients.
- Cooked mushrooms or grains like barley or quinoa can be added for more texture and flavor.
- Make sure to clean leeks thoroughly to remove any hidden sand or dirt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
