Hearty Lentil & Potato Soup

Healthy, bright, tasty — adults and children will like it. Lentil and potato soup is very easy to prepare and at the same time incredibly harmonious and satisfying. During the days of Great Lent, it will diversify your menu and give you a great mood! Vegetable soup will be good with either meat broth or chicken.
cook time: 50 min
Hazel Farrow
Hearty Lentil & Potato Soup

Nutrition Facts (per serving)

71
Calories
4g
Fat
7g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 50 g
Garlic 1 clove
Tomatoes 200 g
Salt to taste
Water 700 ml
Potato 400 g
Carrot 50 g
Vegetable oil 4 tbsp
bell pepper 100 g
Greenery to taste
Green beans (wide) 200 g
Allspice (for filing) to taste
Red lentils 3 tbsp

Recipe instructions

Step 1

Step 1
How to make lentil and potato soup? Prepare all the necessary ingredients. You can take absolutely any vegetables — according to your taste and availability in the house. You can cook it in water or broth. Wash all vegetables and herbs in clean water.

Step 2

Step 2
Peel the potatoes, onions, carrots and garlic. Remove the stem and seeds from the bell pepper. To brighten the finished soup, you can use peppers of different colors. Rinse the lentils several times in water.

Step 3

Step 3
Cut off the tails of green beans. If the beans are not very young, then remove the “tendrils” on the sides, otherwise they will be felt in the finished dish.

Step 4

Step 4
Cut the potatoes into small cubes, approximately 1cm*1cm in size. Why cut potatoes so finely? This is necessary so that the cooking times for red lentils, beans and potatoes coincide. Otherwise, there is a risk that the potatoes will remain damp, or if the potatoes are fully cooked, then the lentils and vegetables may turn into porridge. Chop the beans randomly, not very large (as in the photo).

Step 5

Step 5
Cut the carrots into small cubes or, if desired, you can grate them on a coarse grater. Chop the onion not very coarsely, and the tomatoes into small cubes. You can first remove the skin from the tomatoes by pouring boiling water over them for a minute. I usually cook tomatoes with their skins on.

Step 6

Step 6
Heat the vegetable oil in a thick-bottomed saucepan or small cauldron. At high heat, fry the carrots, peppers and onions. Stirring the vegetables occasionally, cook them for about five minutes.

Step 7

Step 7
Then add tomatoes and beans to the frying. Stir and reduce heat to low. Cover the pan with a lid and simmer the vegetables for about 10 minutes. The tomatoes should give juice, check after a couple of minutes whether the vegetables are burning, stir them. If there is not enough liquid from the tomatoes, add two to three tablespoons of water.

Step 8

Step 8
The next step is to add the potatoes and lentils to the pan. Add salt to taste. Turn the heat to maximum.

Step 9

Step 9
Pour 700 ml to vegetables and cereals. boiling water, mix everything well and taste for salt. If required, add salt to taste. After boiling, reduce the heat to medium and cook the soup under a half-closed lid until the potatoes and other ingredients are fully cooked. It took me about 20 minutes.

Step 10

Step 10
At the end of cooking, add finely chopped garlic and herbs to the soup. Garlic can be passed through a press, or grated on a fine grater. Dill, parsley or green onions are good herbs for soup.

Step 11

Step 11
Let the soup sit for a few minutes and you’re ready to serve! Sprinkle with allspice or hot pepper if desired.

Additional rubrics

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