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Ingredients
| fresh rosemary: 1 sprig |
| sage leaves: 5 leaves |
| fresh thyme: 5 sprigs |
| peppercorns: 2 tsp |
| lemon juice: 4 Tbl |
| lentils: 2 cups |
| russet potatoes: 5 whole potatoes (cubed) |
| onions: 1 (chopped) |
| garlic: 4 cloves |
| baby carrots: 1 cup (sliced) |
| fresh cilantro (coriander): 1/3 cup (chopped) |
| soup - vegetable broth: 9 cups |
| salted butter: 1 Tbl |
Vegetarian Potato Lentil Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
10 serving(s)
Tags
- Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
- In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
- Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
- In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
- Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.