Lentil Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This hearty lentil and potato soup is comforting and deeply satisfying, built on a base of aromatic vegetables and herbs. It works equally well for a cozy weeknight or as an elegant first course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups green lentils ( or small Italian brown lentils)
- 1/4 cup extra virgin olive oil, (plus more for drizzling)
- 4 to 6 large garlic cloves, (lightly crushed)
- 1 large celery rib, (finely diced)
- 1 medium yellow onion, (finely diced)
- 1 small fennel bulb, (finely diced)
- 1 fresh or dried peperoncino ((or a generous pinch of crushed red pepper))
- 3 thyme sprigs
- 1 bay leaf ((fresh or dried))
- 1 teaspoon sea salt ((or to taste))
- 1 medium yellow potato, (peeled and cut into 1/2-inch cubes)
- 4 cups vegetable broth ((or chicken broth))
- 4 cups water
- 2 cups cubed bread ((1/2 inch cubes))
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Black pepper
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 809mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 516mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.