Lentil & Potato Soup

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"When I made this soup I boiled some chicken thighs removed them and used the broth for the soup. I added the cooked chicken back to the pot at the end. We had it as a main dish"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (497.3 g)
  • Calories 702.8
  • Total Fat - 48.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 102.1 mg
  • Sodium - 709.9 mg
  • Total Carbohydrate - 54.9 g
  • Dietary Fiber - 12.3 g
  • Sugars - 9.1 g
  • Protein - 20.8 g
  • Calcium - 118.5 mg
  • Iron - 4.4 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.8 mg

Step 1

Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.

Step 2

In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about 2-3 minutes.

Step 3

Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for 3-4 minutes to develop the flavours.

Step 4

Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.

Step 5

Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.

Step 6

Season with salt, pepper and parsley.

Step 7

Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.

Tips & Variations


No special items needed.

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