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Lentil Potato Soup with Homemade Croutons

Lentil Potato Soup with Homemade Croutons

This Lentil Potato Soup with Homemade Croutons is hearty, satisfying, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Entree, Soup
Cuisine Italian
Servings 6 servings
Calories 365 kcal

Equipment

  • Dutch oven

Ingredients
  

For the soup

  • 2 cups green lentils or small Italian brown lentils
  • ¼ cup extra virgin olive oil plus more for drizzling
  • 4 to 6 large garlic cloves lightly crushed
  • 1 large celery rib finely diced
  • 1 medium yellow onion finely diced
  • 1 small fennel bulb finely diced
  • 1 fresh or dried peperoncino or a generous pinch of crushed red pepper
  • 3 sprigs thyme
  • 1 bay leaf fresh or dried
  • 1 teaspoon sea salt or to taste
  • 1 medium yellow potato peeled and cut into ½-inch cubes
  • 4 cups vegetable broth or chicken broth
  • 4 cups water

For the croutons (optional)

  • 2 cups cubed bread (½ inch cubes)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Black pepper

Instructions
 

Instructions

  • Rinse the lentils thoroughly in a fine mesh strainer and pick out any tiny stones. Set aside. Preheat the oven to 400°F if serving with croutons.
  • Pour olive oil into a Dutch oven and set on medium-low heat. Stir in garlic, celery, onion, fennel, chili pepper, thyme, and bay leaf. Cook until vegetables are softened, about 7 minutes. Season with salt.
  • Add potatoes and stir to coat. Add 1 cup of broth, turn heat to medium and bring to a simmer. Cover partly and cook until potatoes have started to soften, about 10 minutes. Stir in rinsed lentils.
  • Pour in remaining 3 cups broth and 4 cups water. Mash some softened potatoes against the pot side to thicken. Bring to a boil then lower to simmer, cover partially. Simmer for 45 minutes or until vegetables are tender and lentils cooked.
  • While soup simmers, toss bread cubes with olive oil in a bowl, season with salt and pepper, and spread on a baking sheet. Bake until browned and crisp, about 15 minutes.
  • Remove soup from heat. Discard thyme sprigs, bay leaf, chili pepper, and any whole garlic cloves. Ladle into bowls, drizzle with olive oil, and scatter croutons on top.

Notes

Shop this recipe at our shop for quality Mediterranean ingredients including olive oil and green lentils used in this recipe.

Nutrition

Serving: 1bowlCalories: 365kcalCarbohydrates: 52.3gProtein: 18.1gFat: 9.8gSaturated Fat: 1.4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6.7gSodium: 1055.2mgPotassium: 981.8mgFiber: 22.1gSugar: 5.4gVitamin A: 472.6IUVitamin C: 18.9mgCalcium: 77.2mgIron: 5.6mg
Keyword comfort food, cozy dinner, Homemade Croutons, Lentil Potato Soup, Vegan, Vegetarian
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