Lentil and Potato Soup

By Alqualonde

In the Middle East, this soup is a staple and is served in most households.

Ingredients

• 3/4 cup (180 mL) green or brown lentils
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 4 cups (1 L) homemade or low-sodium vegetable or chicken broth (enough to cover all ingredients)
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2 mL) pepper
• 2 medium potatoes, peeled and cut into large cubes
• 1 carrot, sliced
• 1 celery stalk, sliced
• Sour cream as a garnish (optional)

Details

Adapted from alive.com

Preparation

Step 1

Wash, then soak lentils overnight in 5 cups (1.25 L) water. Drain lentils.

In large pot, heat oil over medium-high heat. Add onions and garlic, and sauté for 5 minutes until soft, stirring often. Add lentils to pot and sauté for another 2 to 3 minutes. Add broth and seasonings. Bring to a boil, cover and simmer for 1 hour.

Add potatoes, carrot, and celery; cook for another 20 minutes or until vegetables are tender.

Pour into hot bowls and serve with a dollop of sour cream (optional).