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Lentil Potato Soup with Crispy Bread Croutons Recipe

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4.4 from 15 reviews

This hearty Lentil Potato Soup is a comforting blend of green lentils, potatoes, and aromatic vegetables simmered to perfection. Enhanced with garlic, fennel, celery, and herbs, the soup is thickened naturally by mashed potatoes and finished with crispy homemade croutons. Ideal for a nourishing meal that’s flavorful and wholesome.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 2 cups green lentils (or small Italian brown lentils)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 4 to 6 large garlic cloves, lightly crushed
  • 1 large celery rib, finely diced
  • 1 medium yellow onion, finely diced
  • 1 small fennel bulb, finely diced
  • 1 fresh or dried peperoncino (or a generous pinch of crushed red pepper)
  • 3 thyme sprigs
  • 1 bay leaf (fresh or dried)
  • 1 teaspoon sea salt (or to taste)
  • 1 medium yellow potato, peeled and cut into 1/2-inch cubes
  • 4 cups vegetable broth (or chicken broth)
  • 4 cups water

Croutons

  • 2 cups cubed bread (1/2 inch cubes)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Get ready. Rinse the lentils thoroughly in a fine mesh strainer and check for any stones or debris. Set aside. If serving with croutons, preheat your oven to 400°F.
  2. Sauté the aromatics. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add the garlic, celery, onion, fennel, peperoncino, thyme sprigs, and bay leaf. Cook until vegetables are softened and fragrant, about 7 minutes. Season with sea salt.
  3. Add the potatoes and lentils. Add the cubed potatoes to the pot and stir to coat with oil. Pour in 1 cup of broth and increase heat to medium. Bring the mixture to a simmer, then partially cover and cook until potatoes start to soften, approximately 10 minutes. Stir in the rinsed lentils.
  4. Add the broth and simmer. Pour in the remaining 3 cups of broth and 4 cups of water. Using a wooden spoon or silicone spatula, mash some of the softened potatoes against the pot’s side to thicken the soup. Raise the heat to bring the soup to a boil, then reduce heat to simmer, partially cover, and cook gently for 45 minutes, or until lentils and vegetables are tender.
  5. Make the croutons. While the soup simmers, toss bread cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Bake in the preheated oven for about 15 minutes, until browned and crisp.
  6. Serve. Remove the soup from heat. Remove thyme sprigs, bay leaf, peperoncino, and any whole garlic cloves, or mash them into the soup if preferred. Ladle soup into bowls, drizzle with extra virgin olive oil, and top with a handful of croutons.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth if not vegetarian.
  • Adjust the heat level by the amount of peperoncino or crushed red pepper used.
  • If you prefer a smoother texture, blend part of the soup before serving.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
  • Use day-old or stale bread for croutons for best texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/lentil-potato-soup-with-crispy-bread-croutons-recipe/