Go Back
+ servings
Print

Red Split Lentil and Potato Soup Puree (7 m+)

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16
Author Angelica Arias

Ingredients

  • 1 cup red split lentils 
  • 2 large carrots
  • 1 russet potato
  • 2 celery stalks
  • 1/2 cup diced white onion
  • 1 tbsp olive oil
  • 1 tsp ground turmeric (optional)
  • 3 cups homemade chicken stock or water

Instructions

  1. Dice all vegetables into small pieces.

  2. In a medium sauce pan heat up olive oil on medium and cook onion until translucent.

  3. Add carrots, celery & potato until they start to soften. 

  4. Add in rinsed lentils and cook for 2 minutes stirring all ingredients together. Add turmeric if using.

  5. Add chicken stock/ water and turn stove to high.

  6. Bring soup to a boil then turn heat to medium, cover and let simmer for about 10 minutes.

  7. Turn heat off and let soup cool down a bit. Transfer and blend to desired consistency.

  8. Divide into desired portions. Keep refrigerated up to 3 days and freeze the rest immediately.

Recipe Notes

*Use organic ingredients if possible.

**To make this soup for the whole family skip pureeing it and serve as is. Instead of just 1 tsp turmeric use 1 tbsp. Add 1 tbsp dried oregano, 1 tbsp dried parsley, 1 tsp pink salt, 2 tsp pepper. You can also add 4-5 cloves of minced garlic when it starts to simmer.