Healthy Gourmet Kitchen

Lentil Soup with Potatoes and Carrots

Average: 4.7 (3 votes)
(3 votes)
Lentil Soup with Potatoes and Carrots

Lentil soup with potatoes and carrots - Warming feel good treat

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Health Score:
100 / 100
25 min.
ready in 13 h. 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Satiators come in a double pack thanks to the lentils. The fiber and protein from the legumes make the next hunger pangs last a long time. Mustard oils from leeks flatter the intestinal flora and make themselves strong against pathogens. Colds have little chance thanks to the expectorant properties of the essential oils.

You forgot to soak the lentils overnight? Never mind! Before cooking, rinse the legumes in a colander under running water and cook them without salt or broth in a separate pot.

1 serving contains
(Percentage of daily recommendation)
Calorie335 cal.(16 %)
Protein20 g(20 %)
Fat4 g(3 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage16.9 g(56 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K130.9 μg(218 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin8 mg(67 %)
Vitamin B₆0.9 mg(64 %)
Folate194 μg(65 %)
Pantothenic acid1.9 mg(32 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43 mg(45 %)
Potassium1,525 mg(38 %)
Calcium147 mg(15 %)
Magnesium138 mg(46 %)
Iron7 mg(47 %)
Iodine13 μg(7 %)
Zinc3.1 mg(39 %)
Saturated fatty acids0.7 g
Uric acid172 mg
Cholesterol0 mg
Complete sugar11 g


9 ozs mountain lentils
8 ozs Leeks
1 stalk Celery
4 carrots
1 onion
2 garlic cloves
14 ozs waxy potatoes
1 Tbsp olive oil
36 ozs Vegetable broth
1 bay leaf
1 Tbsp White vinegar
½ oz parsley (1 handful)
2 Tbsps Mustard
How healthy are the main ingredients?
potatoLeekCeleryMustardolive oilparsley

Preparation steps


Soak mountain lentils overnight in cold water. Clean leek and celery, wash and cut into rings or slices. Peel and slice carrots. Peel and dice onion. Peel and chop garlic. Peel potatoes, cut into small cubes and set aside covered with water.


Heat oil in a saucepan. Sauté onion and garlic in it over medium heat for 2 minutes. Add vegetables and sauté briefly. Drain the lentils, rinse, drain and add to the pot. Pour in broth and cook everything covered over medium heat for 20-25 minutes.


Then drain potatoes, add to pot with bay leaf and continue cooking over medium heat for 20 minutes, stirring occasionally, until lentils are cooked but still have a slight bite. Add a little broth if needed. Remove bay leaf and season everything with salt, pepper and vinegar. Wash parsley, shake dry, pluck leaves and chop. Pour soup into bowls and sprinkle with pepper and parsley. Serve with mustard.