The lentil and potato soup is a classic comfort food suitable for every season. A very simple main course that everyone will agree on.
All you need are good Castelluccio lentils, mountain potatoes, and you’re good to go. Being a great admirer of lentils, you’ll find plenty of recipes with this precious and tiny legume on my blog. Precisely because I love them so much, I also chose them along with thyme as the blog’s title many years ago.
If you want to know more about lentils, here’s some articles: Lentils: properties and varieties of the most loved legume. and collection of easy and quick recipes with lentils.
Here’s some recipes with lentils of many colors.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 2 Hours
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lentil and Potato Soup
- 1 shallot
- 1/2 carrot
- 1 potato
- 4.2 oz dried lentils (soaked)
- 1.4 tbsp extra virgin olive oil
- 1.7 cup vegetable broth
- 1 pinch thyme
- 1 leaf bay leaf
Steps for Lentil and Potato Soup
Soak the lentils for a couple of hours with a teaspoon of baking soda. Rinse and drain. Chop the shallot, carrot, and potato, and sauté with a tablespoon of water, or oil if you prefer, in the pot for a few minutes.
Add the well-drained lentils and season for two minutes, then add the broth, bay leaf, and thyme.
Set the heat to low with the lid on for 40 minutes.
Serve with a drizzle of oil and a sprinkle of pepper. Enjoy your meal.
Thyme and Lentils Tips
Want to change up your soup? Try sweet potatoes instead of potatoes, or lentils and cauliflower, or even lentils and Swiss chard… you can make lentil soups in a thousand versions with all kinds of vegetables.
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