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Lentil Potato Soup with Homemade Croutons

Lentil Potato Soup with Homemade Croutons

Enjoy a comforting bowl of Lentil Potato Soup with Homemade Croutons, perfect for cozy dinners or dinner parties.
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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 bowls
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 piece fresh or dried peperoncino (or a generous pinch of crushed red pepper)
  • 3 sprigs thyme
  • 1 leaf 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
 

Preparation

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

Notes

Visit our shop to browse 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, Gluten Free Soup, hearty soup, Homemade Croutons, Lentil Potato Soup, Vegan soup
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