Easy Lentil Potato Soup Recipe - with High Fiber
This Lentil Potato Soup Recipe is comforting and healthy, perfect for the fall season. The lentils and potatoes will keep you full and the vegetables are the perfect nourishing accompaniment to this soup! Topped with crispy bacon, this delicious soup is a warm hug in a bowl!
Ingredients
- 6 oz bacon about 6 slices chopped
- 1-2 tablespoon olive oil
- 1 head garlic roasted
- 1 leek sliced, about 1 cup
- 3-4 celery stalks chopped, about 1 cup
- 3-4 carrots chopped, about 1 cup
- ¼ c white wine
- 1 lb gold potatoes chopped
- 7 cups vegetable broth
- 2 bay leaves
- 3 teaspoon flaky sea salt to taste
- 1 teaspoon dried thyme
- ¾ c dry lentils any variety
- 1 teaspoon ground black pepper
Instructions
- Pre-heat the oven to 425 °F. Slice the head of the garlic and place on a foil sheet. Lightly drizzle some olive oil on the garlic head (about 1 tsp) and wrap the garlic in the foil.
- Bake for 20-25 minutes until the garlic is roasted, set aside to cool.
- Heat a dutch oven or large pot to medium heat. Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.
- Leave the bacon grease in the dutch oven and add sliced leeks, carrots and celery. Add 1 teaspoon salt and ½ teaspoon black pepper, sauté 3-5 minutes until slightly tender.
- Add the white wine and cook for an additional minute. Add the vegetable broth, then increase the heat and bring to a boil.
- Squeeze the garlic cloves to remove them from the garlic head and place into the broth.
- Add chopped potatoes and lentils and 2 more teaspoon of salt and ½ teaspoon black pepper. Add the 2 bay leaves and dried thyme.
- You can add the salt to taste depending on how much salt is in your broth.
- Then reduce the heat to low to bring to a simmer. Cover and simmer until lentils and potatoes are cooked, about 20-25 minutes.
- Top with bacon, remove the bay leaf before serving and enjoy!
Tried this recipe?Let us know how it was!