- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 120.74 (Kcal)
- Carbohydrates 17.60 (g) of which sugars 1.56 (g)
- Proteins 5.89 (g)
- Fat 2.85 (g) of which saturated 0.42 (g)of which unsaturated 0.19 (g)
- Fibers 4.06 (g)
- Sodium 46.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes:
– For even more flavor in the lentil and potato soup, you can use cheese rinds. When you have leftovers, don’t throw them away! Keep them in the fridge. You can use them to enrich the taste of soups, stews, or minestrone. Scrape the outer part of the rind with a knife and put it in the pot along with the lentils and potatoes.
– If you’re worried about “losing” the garlic cloves during cooking, before putting them in the pot, “skewer them” with a toothpick: it will be easier to find and remove them at the end of cooking.
– If you want to use pre-cooked lentils (the kind sold in jars), you can do so: follow the recipe as written, but only cook the potatoes. When the potatoes are cooked and tender, add the cooked lentils at the end of cooking (drained and quickly rinsed under water). Let them flavor for a few minutes with the potatoes and the rest of the seasoning, and your lentil and potato soup will be ready to serve!
– If you have some soup left over, I recommend consuming it by the next day: this is because potatoes lose their taste and texture once refrigerated.
