Lentil and Potato Soup

Lentil and Potato Soup
Prep time
Cook time
Total time
Delicious and nutritious soup for a cold fall or winter day!
Recipe type: Soup
Serves: 10
  • 2 cups pre-cooked lentils
  • 3 cloves minced garlic
  • 3 tbsp olive oil
  • 2 Russet potatoes diced
  • 1 medium onion diced
  • 3 carrots diced
  • 1 qt vegetable broth (I prefer Swanson’s low sodium)
  • 2 bay leaves
  • 1 bag fresh spinach chopped coarsely
  • Salt and Pepper to taste
  1. Heat olive oil in large dutch oven over medium high heat. Add carrots and onions and saute until starting to turn soft – about 7 minutes. Add garlic and saute an addition minute or until fragrant.
  2. Add lentils and potato to carrot and onion mixture. Stir until combined. Add vegetable broth to pot (this should cover all the vegetables. If not add some water until covered).
  3. Toss in the bay leaf, salt, pepper and chopped spinach. Stir until the spinach begins to wilt. Bring to boil and then cover and reduce heat to medium for about 20 minutes or until potatoes are easily pierced with a fork.
  4. At this point, you can serve the soup piping hot! But, if you like your soups a little thicker or as Rachel Ray says like a “stoup”, remove lid and simmer for a few extra minutes until some of the liquid has evaporated. This should give you a more stew-like texture.