Simple Meals

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Lentil & potato soup

6
Main Meals (Dinners)|Freezer-friendly
Servings
3
  • Extra virgin olive oil, 1 tbsp(s)
  • White onion, chopped, ¾ cup(s)
  • Potato, 2 small, chopped
  • Carrots, 2 medium, sliced
  • Celery, chopped, ½ cup(s), diced
  • Garlic, minced, 1 tbsp(s)
  • Black pepper, 3 dash(es)
  • Low-sodium vegetable broth, 3 cup(s)
  • Lentils, canned, drained, 14 oz(s), and rinsed

Method

In a large saucepan, heat the oil over medium. Add the onions and sauté for 2 minutes or until fragrant. Stir in the potatoes, carrots and celery and cook for another 5 minutes, stirring occasionally.

Add the garlic and pepper. Pour in the vegetable broth, increase heat to high and bring to a boil. Once boiling reduce heat to medium-low, simmer with lid on for 10 minutes, until potato is tender. Stir in the lentils and let simmer for 5 minutes.

TIP: For a creamy consistency, purée some or all of the soup mixture before serving. Stir fresh parsley through the soup if you have some on hand.

Nutrition facts per serving
Makes 3 servings

Food Groups

V
Vegetables
1.7
F
Fruits
0
C
Carbohydrates
1.2
PD
Protein/Dairy
1.1
Ft
Fats
0.9
S
Sweets
0

Nutrition Facts

Calories311
Total Fat5.7 g
- Saturated Fat1.1 g
Cholesterol0 mg
Sodium673 mg
Total Carbohydrate52.3 g
- Dietary Fiber5.2 g
- Total Sugars8.1 g
-- Added Sugars0 g
Protein12.8 g

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!

Join now