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🍲 Hearty Lentil, Potato, and Carrot Soup

335 kcal · 30 min · 4 servings

Hearty Lentil, Potato, and Carrot Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the brown lentils in a bowl and cover them with cold water. Let them soak overnight.
  2. 2. Thoroughly wash the leek and celery. Cut the leek into rings and the celery into thin slices.
  3. 3. Peel the carrots and slice them as well.
  4. 4. Peel the onion and cut it into small cubes.
  5. 5. Peel the garlic and chop it finely.
  6. 6. Peel the potatoes and cut them into small cubes. Place them in a bowl of water to prevent them from browning.
  7. 7. Pour off the soaking water from the lentils. Rinse the lentils under running water and let them drain well.
  8. 8. Heat the oil in a large pot.
  9. 9. Add the onion cubes and chopped garlic to the pot. Sauté them over medium heat for 2 minutes until fragrant.
  10. 10. Add the leek, celery, and carrots to the pot. Fry the vegetables briefly.
  11. 11. Add the drained lentils to the pot.
  12. 12. Pour the vegetable broth into the pot. Cook the soup covered over medium heat for 20 to 25 minutes.
  13. 13. Drain the water from the potatoes.
  14. 14. Add the potatoes and the bay leaf to the soup in the pot.
  15. 15. Cook the soup for another 20 minutes over medium heat. Stir occasionally until the lentils are tender but still have a slight bite.
  16. 16. Add more broth if needed, if the soup becomes too thick.
  17. 17. Remove the bay leaf from the soup.
  18. 18. Season the soup with salt, pepper, and vinegar to your taste.
  19. 19. Wash the parsley and shake it dry.
  20. 20. Pluck the parsley leaves from the stems and chop them finely.
  21. 21. Fill the finished soup into bowls.
  22. 22. Sprinkle the soup with freshly ground pepper and the chopped parsley.
  23. 23. Serve the mustard on the side.

Nutrition per serving