The natural sweetness of carrots and mild, subtly sweet red lentils impart another layer of flavor and brightness which tastefully distinguishes this from other potato soups.
Course:
Soup
Cuisine:
American
Servings: 5
Calories: 202kcal
Author: Priscilla
Ingredients
2tablespoonsolive oil
1small onionpeeled and chopped (about 1 cup)
2medium Idaho Potato Russet potatoespeeled and chopped
Place a large pot over medium-high heat. Add olive oil and chopped onions. Saute for 3-5 minutes until soft.
Add potatoes, carrots, lentils, white pepper, thyme, cumin and cayenne and cook for another minute, stirring continuously to prevent sticking. Pour in broth, add lemon juice, and cover and simmer for 20 minutes or until vegetables are soft.
Remove soup from heat, allow to cool slightly. Puree in a blender, then return to pot to reheat. Serve hot and garnish with mushroom bits and green onions.
Recipe Notes
*Crimini or brown mushrooms may be substituted. I used homemade vegetable broth and don't add salt during cooking - salt can be added at the table for those not on a low sodium diet. You may add 1/2 teaspoon of salt during cooking, if desired.