Lentil and Potato Soup

Lentil and Potato Soup


47 people made this

About this recipe: A deliciously thick and hearty soup. Lentils are simmered with vegetables in a chicken stock, then thickened with mashed potatoes. Enjoy with fresh crusty bread.

William Anatooskin

Serves: 10 

  • 100g brown lentils
  • 100g red lentils
  • 1 litre water
  • 2 potatoes, peeled and quartered
  • 1 stick celery, finely chopped
  • 1 carrot, finely chopped
  • 3 tablespoons chicken stock granules
  • 3 whole cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Prep:15min  ›  Cook:1hr25min  ›  Ready in:1hr40min 

  1. Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
  2. Add quartered potatoes and cook until tender.
  3. When potatoes are cooked, remove into a mixing bowl; mash and set aside.
  4. Add carrots, onion, celery and chicken stock granules to pot and simmer, covered, for about 30 minutes or until lentils are soft.
  5. Add cloves, salt and pepper and simmer for another 15 minutes.
  6. Now add mashed potatoes, mix well and just bring to the boil. Adjust seasonings to taste. Remove and discard cloves before serving.

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